Because of the meat this absolutely has to be pressure canned. I used to be afraid of pressure canning and avoided those recipes that used it but once I became used to using it I realized what a great tool it was.
It wouldn't separate the skins and seeds so you would have to blanch the tomatoes and seed them first but it may be a viable option. If you try it, let us know how it works.
I get where you are coming from. I double checked the time on this multiple times because it didn't feel right to me either. My base recipe came from ball canning: www.healthycanning.com/spaghetti-sauce-with-meat All I can think is that it must be the addition of the tomatoes (higher acidity) that decreases the processing time. The majority of time you are right anything with meat in it is processed for 90 minutes for quarts and 75 for pints. I don't think it would hurt to process it for 90 minutes if you were more comfortable with that.
Wash them then layer them in a plastic bag with layers of paper towel. Keep them in the refrigerator veggie drawer. They should stay good for about a week.
These are actually quart jars. It is a variation of Ball's recipe for Meat Sauce and only calls for 60 minutes for pints and 75 minutes for quarts. I was surprised too. I assume the lower time is on account of the sauce being less dense than a straight packed meat and the addition of vinegar making it more acidic. I don't think there would be any issue with you adding an additional 15 minutes to the time if you were concerned.
I made this recipe without meat. PH tested at 4.2 and water bath canned for 50 minutes. The lids do not "give" when pressed on. All jars have labels and dates. However, this is my second time canning and I am still scared that I missed something. Do you have any other suggestions for me to check the safety of this recipe before I eat this sauce?
If you were at 4.6 or below then it should be safe for the boiling water bath. And your time was actually more than it would have needed. The primary reason this is pressure canned is the meat. It sounds like it should be safe to eat.
Love your way of teaching its a perfect blend of easy going and straight up facts!
Thank you for the positive feedback.
This is fersure the best recipe ive ever seen thank you!
You are very welcome.
Thanks so much for this, it was exactly what I was looking for!
So glad i found this channel!
Welcome. We are glad you are here.
I did today and it was sooo good. Easy to do it! Thanks for sharing
Excellent! We are so happy it turned out perfect for you.
Looking good! The ginger and allspice were a surprise!
I wish i had some of that right now!!
I know, right! It's time for dinner.
Beautiful
Can you do the same with just old fashioned water canning and not use the pressure can?
Because of the meat this absolutely has to be pressure canned. I used to be afraid of pressure canning and avoided those recipes that used it but once I became used to using it I realized what a great tool it was.
Can you use a juicer instead of the food mill?
It wouldn't separate the skins and seeds so you would have to blanch the tomatoes and seed them first but it may be a viable option. If you try it, let us know how it works.
How long can you keep the canned meat sauce? In fridge or room temp?
Once it has sealed well, store it in a cool, dry dark place for 1-3 years.
Aren't quarts processed for 90 minutes? Pints are 75 minutes.
I get where you are coming from. I double checked the time on this multiple times because it didn't feel right to me either. My base recipe came from ball canning: www.healthycanning.com/spaghetti-sauce-with-meat
All I can think is that it must be the addition of the tomatoes (higher acidity) that decreases the processing time. The majority of time you are right anything with meat in it is processed for 90 minutes for quarts and 75 for pints. I don't think it would hurt to process it for 90 minutes if you were more comfortable with that.
I just saw this video today and my understanding is you can meat for 90 minutes quarts… according to the Michigan State University-Extension
Do you have tips for keeping bean sprouts fresh?
Wash them then layer them in a plastic bag with layers of paper towel. Keep them in the refrigerator veggie drawer. They should stay good for about a week.
is it Safe to can sauce that thick
It should be fine. If you are worried about it you could always add water to thin it.
Hi girls. Were your jars pints or quarts ? I'm a assuming pints for 75 minutes...have a great day
These are actually quart jars. It is a variation of Ball's recipe for Meat Sauce and only calls for 60 minutes for pints and 75 minutes for quarts. I was surprised too. I assume the lower time is on account of the sauce being less dense than a straight packed meat and the addition of vinegar making it more acidic. I don't think there would be any issue with you adding an additional 15 minutes to the time if you were concerned.
@@WisdomPreserved thanks for clarifying the time difference!
I made this recipe without meat. PH tested at 4.2 and water bath canned for 50 minutes. The lids do not "give" when pressed on. All jars have labels and dates. However, this is my second time canning and I am still scared that I missed something. Do you have any other suggestions for me to check the safety of this recipe before I eat this sauce?
If you were at 4.6 or below then it should be safe for the boiling water bath. And your time was actually more than it would have needed. The primary reason this is pressure canned is the meat. It sounds like it should be safe to eat.
@@WisdomPreserved thanks for the quick response and delicious recipe! You ladies are quite talented and I am so glad to have found your channel
@@heatherbaki We are so glad to have you. Welcome!
why the vinegar?
We like the flavor with it. Since this is pressure canned it could be optional if you don't prefer the taste.
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