Can you jar meat sauce

Agriculture information bulletin No. In: Kingry, Judi and Lauren Devine. Toronto: Robert Rose. There is meat in this recipe which usually requires longer cooking times.

Any idea? Hi there, is it safe to replace the peppers with carrots in this recipe? Is there a guideline to what type of vegetable tweaking is okay? That recipe is from the USDA so you could ask the National Center about swapping peppers with celery, though I suspect they will say that canning recipes are meant to be followed as written. Everything we have been able to find out about tweaking of recipes, is on this page: Safe Tweaking.

I always like to add these things to my sauces. I have a pressure canner. I need a great spaghetti sauce with ground beef and mushrooms that does not take forever to get into the jars. See this page for various home-canned spaghetti sauce ideas. Can you use ALL onions instead of green peppers or celery? Also, I read so many canning recipes where you have to add citric acid, lemon juice or vinegar to each jar before canning.

I am reluctant to do this as it will change the flavor of the sauce. As to whether you can instead use onion in their place, ask a Master Food Preserver, as they are trained in USDA recipes such as this one. When you use a smaller jar, process for the same processing time as for the suggested jar size, unless a separate processing time for the smaller jar is given.

So, in this case, use the processing time for pint jars. See: Jar sizes. Simmer uncovered stirring frequently to avoid burning until thick enough for serving at this time the initial volume will have been reduced by nearly half.

Fill jars leaving headspace and process as per canning directions for your altitude and size of jar. I used pint jars and processed in boiling water for 40 minutes. If you have never canned vegetables or meat before get together with someone who has and learn how. If not done correctly the food will spoil in the jars. We were given a bushel and a half of tomatoes and this is one way of using them. If you don't want to add meat the process and ingredients are identical except for the meat.

I tried a little before bottling it and it tasted great, I will be looking forward to eating this over the winter and next spring while prices are high.

Disclaimer: Nutrition facts are derived from linked ingredients shown at left in colored bullets and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving : Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Keep an eye out for original recipes from the BigOven Kitchen every week! Canning school members, click here to log in. Click here to learn more about our video tutorials and full courses that will help you get started today. Find out how easy home food preservation should be. Thank you, thank you!

One question — the recipe uses 30 lbs of tomatoes. Could you estimate how much tomato sauce you yield from this? My tomato sauce is already canned — from last year — and I want to use that first. This is a great question, Delene! Thanks for asking it. Make it your ambition to lead a quiet life and attend to your own business and work with your hands…. You are encouraged to verify all canning and food preservation advice on the USDA food preservation website.

Skip to primary navigation Skip to main content Skip to primary sidebar Skip to footer X. Search this website. Member Login Newsletter. Some things to know: You will need to know how to use a pressure canner. This pressure canning page has more detailed information and step-by-step instructions. Spaghetti sauce must be processed in a pressure canner.

This recipe makes approximately 9 pints. For my family, I will double this and do quarts. I use a simple postage scale to weigh my produce. Canning spaghetti sauce. Canning Spaghetti Sauce. Pin Recipe Print Recipe. Course Side Dish. Cuisine American. Servings 9 pints. Equipment Pressure canner Canning jars, seals, and rings Canning funnel, lid lifter, and jar lifter Ladle and bubble tool. Remove cores and quarter tomatoes.

Boil 20 minutes, uncovered, in large saucepan. Put through food mill or sieve. Saute beef or sausage until brown. Add garlic, onion, celery or green pepper and mushrooms, if desired. Cook until vegetables are tender.