Spaghetti Sauce canning
meatgrinder
were to make a very large pot of this, what is the best way to save it
for future use, say in 6 months or so.
Can I put it on canning jars and process it like tomatoes? If so, how
long should I process it?
If I add meat to the sauce and is it OK to process it like tomatoes, is
it OK to NOT keep it refrigerated until use?
Thank You
meatgrinder
Craig Watts
wrote:
Yes, we do it every summer when the garden tomatoes are comming in. To
do it you need a pressure CANNER. The is a pressure cooker of sorts
made particluarly to pressure steam items up to 245 degrees and hold
them there for a period of time. I would recommend practice first,
then do sgetti sause. Our quarts are processed at 245 degrees for 20
minutes after the canner was steaming for 10 go minutes.
meatgrinder
Craig Watts wrote:
Thanks. If I understand it correctly, it is beacuse I add meat that I
need to process it with a pressure canner. I have canned tomatoes before
and used the boiling water method for processing.
When I make this again, I think I will simply freeze it and vacuum pack
it. I don't have a pressure canner and can't justify the expense of one now.
Thank you.
meatgrinder
Brian Mailman
Either that or BWB the base and add the meat later (assuming this is
simply spiced tomato puree).
B/
JonquilJan
news:SR6Ib.168542$8y1.507255@attbi_s52...
boiling water bath is not enough. You have to pressure can - also necessary
id you add meat. Best way - freeze it.
JonquilJan
Learn something new every day
As long as you are learning, you are living
When you stop learning, you start dying
Sita
Canning is an exact science. The methods that were considered safe 20
years ago were updated to meet new USDA guidelines for food safety.
The tomatoes grown today are hybrid varieties and do not have the same
pH value as the old heirloom types. Tomatoes are no longer considered
a high acid food without an acidifier for hot water bath canning,
otherwise you MUST use a presser canner.
You should not use "homemade" recipes for canning because it
impossible tp know the pH value of combination foods, and that is what
determines the processing times. See a new canning book, or check
with your local, county, state or university extension office for
modern, safe and testing canning recipes.
You could process those family recipes for years, but its like Russian
Roulette, at some point you run out of luck. Better safe that sorry
when it comes to food safety, you wouldn't want to dish up a serving
of food poisoning from improper canning procedures. This is especially
true of meat products.
http://missvickie.com/canning/sources.html
Ken Anderson
>
> You could process those family recipes for years, but its like Russian
> Roulette, at some point you run out of luck.
>
>
statistics that support the Russian Roulette analogy. They probably don't
know of anyone or any family who has been sickened by home-canned foods.
Show them some hard facts pertaining specifically to home-canned foods and
illness and it would have a greater impact.
Ken
Brian Mailman
Yes.
> The methods that were considered safe 20
> years ago were updated to meet new USDA guidelines for food safety.
Yes.
> The tomatoes grown today are hybrid varieties and do not have the same
> pH value as the old heirloom types.
Many don't.
> Tomatoes are no longer considered
> a high acid food without an acidifier for hot water bath canning,
> otherwise you MUST use a presser canner.
Yes. Lemon juice or citric acid/sour salt.
I guess I forgot to include the caveat to "follow the recipe for BWB
preserving of tomato products." Figured that was understood.
B/
Ad Meijer
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