HOW TO CAN Homemade Spaghetti Meat Sauce
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- Опубликовано: 24 авг 2024
- I want to show you how to can your favourite spaghetti meat sauce. Its great to have a meal ready in the time it takes to cook your pasta! Just have to open a jar!!
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Love the video. Well done very informative. Thanks from New Zealand Cheers Deb Dupain
Thank you so much! New Zealand. Nice! Thanks from New Brunswick Canada😁
Yeah 1k sub happy to be the 1,000 and your yummy recipe will try soon once I go to the store.
OMG wow thanks. I will be doing a give away in a couple weeks so
Make sure to keep your eyes open for that. Happy New Year and thanks for your support!!!
i'm just watching this video now, but you answered my question, of can I pressure can my meat spaghett sauce with my own recipe. Thanks
I’m going to forgo the special canning salt. Hopefully I don’t die 🤷🏼
You also remove rings so you have more space.
Recently found your channel! I watched your detail video about pressure canning the other day 😍 I was wondering for the spaghetti sauce, most resources (namely usda, health canada) usually mention to only use their specific tested recipes, but here you suggest that we can use our preferred recipes? Is it only a matter of thickness of the sauce? Or other criterias? Would it matter if my recipe contains red wine? Thanks so much from a fellow Canadian from Québec ✌️
Hi. Yes it is recommended to follow approved recipes. When you look at a spaghetti meat sauce, the ingredients are pretty basic and standard. Not as specific as other recipes. Even when you reduce, it says to boil until it is reduced by half and has achieved desired consistency. There are some ingredients that should never be canned so you have to be careful. Some of these recipes ask for lemon juice, others not. I should have been more clear in the video that there are certain safety standards to ensuring a safe product because that is important for a safe end product. There are some recipes that do have wine but I can:t say for sure if they can be added in any recipe. I will do some research on that question and if I come up with an answer I will send you another message. I hope this answers your question. Thanks from a fellow Canadian from New Brunswick 😊
@@LivingOffTheLandThank you very much for the reply. There's so much information out there about "don't do this, don't do that" but I rarely ever see the "why's" to really understand. Looking forward to more videos
Hi fellow NB:) so basically if I understand correctly if you do spegatti or any other sauce you simplis process to the highest ingredients in the sauce. Am I understanding correctly hihi. Sorry for the mistake very french:)
Hi! Yes for example if you mix carrots and greens beans, you have to process for 30 minutes. If you were doing just green beans it takes 25 minutes. Its best to follow a scientifically approved recipe and only can foods that are safe for canning. Your english is very good but you could have asked in french. I am french as well! 😉
would you know how long in a 2L jar for sauce with meat? Thank you for your video.
Hi. There are no recommendations for 2L jars. I would not go bigger than 1L jar. For a 1 liter jar it is 75 minutes. 😊
Hi! I was hoping you could clear something up for me! Since there is tomatoes in the recipe, don't we have to put lemon juice in the jars to raise the acidity?
Hi. No you don't because you are pressure canning. When canning only tomatoes in a water bath, you add lemon juice to increase the acidity, U hope this helps
This recipe is more tomato’s then anything else. Why didn’t you add any acid?
I thought any recipes including tomato’s you needed to add acid regardless of bath or pressure canning
@@dubfab1805 Hi! Good observation. I followed a scientifically tested recipe and there was no acid added to the recipe. I have however seen other scientific recipes that did have acid added.
@@LivingOffTheLand thanks
What cookbook do you follow the most.
👍🏻
My water Bath my spaghetti sauce for 2 hours. Hopefully it'll be okay.
Hi. I would invest in a pressure canner. That way you know your food is safe. Especially if you do alot of canning. Its worth it.
Yikes, I added tomato paste to my homemade spaghetti sauce with meat. Will it be ok?
Hi. Yes because tomato paste is made up of tomatoes. No flour or cornstarch. ☺️.
Why not store with the rims on?
Hi. Great question. Leaving the ring on could create a false seal. If the jar would unseal and the ring was on it could cause the jar to reseal making your product very unsafe to eat. If the ring is not on the jar and the jar unseals, it should not reseal. You would notice when you went to eat that is was unsealed and you would throw it out. 😊
Mike, the primary reason for taking off the rings is they have the potential to rust and adhere to the lids. That makes opening of the jar difficult. After a canning session, rings should be removed. Rings and jars themselves should be thoroughly washed to remove any food residue that can lead to mold and/or rust. Penn State University Extension service has a good explanation on false seals. Titled: When a Jar Becomes Unsealed
The National Center for Home Food Preservation has a good article on seals. Titled: General Canning Information
Cooling Jars and Testing Jar Seals
Hope this helps.
You can keep rims on only if they are not tight. I can give someone the false illusion that it is sealed if the rims are on tight and the lid may be falsely stuck on the jar. I now keep my rims on very very loose and that helps store them as well.
How long do canned meals keep?
Hi! You meals will last at least one year if stored in a cool dry and dark area!
@@LivingOffTheLand thanks. I was hoping longer for emergency preparedness but a year is good
@@susiea1419 The quality is best when consumed in a year but I have consumed things well past the one year mark and still good. Freeze drying is another option. The food lasts for 10-20-30 years. I think it is expensive to get into but may be worth looking at if you are interested in longer storage capacities. Check out Living Traditions Homestead. They have some videos on freeze drying. Very interesting concept for sure.
@@LivingOffTheLand I live in the U.K. so no access to a freeze dryer, but they are also very expensive but thanks. We are way behind you in the USA when it comes to food preservation. I have dehydrated a lot of stuff but wanted to cook all the meat in my freezer in case Mr Putin puts our lights out!
@@susiea1419 Oh my yes I understand now. very frightening times for sure. Good for you for planning. I am in Canada not the US. I wish you well
I have tried in the pass, but my jars exploded in the cupboard.
Oh my. I wonder what happened. I have never had anything explode thankfully
Something was rotten or overripe. More attention to quality of ingredients and initial cleaning of all ingredients , as well as canning equipment- and technique.