I recently made a spaghetti sauce that took nearly a day to make. If I
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

On Tue, 30 Dec 2003 04:07:14 GMT, meatgrinder >
wrote:

>I recently made a spaghetti sauce that took nearly a day to make. If I
>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

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.

http://www.homecanning.com

Craig Watts wrote:

> On Tue, 30 Dec 2003 04:07:14 GMT, meatgrinder >
> wrote:
>
>
>>I recently made a spaghetti sauce that took nearly a day to make. If I
>>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
>
>
> 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.
>
> http://www.homecanning.com
>
>
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

meatgrinder wrote:
>
> Craig Watts wrote:
>
> > On Tue, 30 Dec 2003 04:07:14 GMT, meatgrinder >
> > wrote:
> >
> >
> >>I recently made a spaghetti sauce that took nearly a day to make. If I
> >>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
> >
> >
> > 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.
> >
> > http://www.homecanning.com
> >
> >
> 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.

Either that or BWB the base and add the meat later (assuming this is
simply spiced tomato puree).

B/

meatgrinder > wrote in message
news:SR6Ib.168542$8y1.507255@attbi_s52...
> I recently made a spaghetti sauce that took nearly a day to make. If I
> 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
>
If you have any low acid veggies in the sauce - such as celery, onions - a
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

Brian Mailman > wrote in message >...
> meatgrinder wrote:
> >
> > Craig Watts wrote:
> >
> > > On Tue, 30 Dec 2003 04:07:14 GMT, meatgrinder >
> > > wrote:
> > >
> > >
> > >>I recently made a spaghetti sauce that took nearly a day to make. If I
> > >>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
> > >
> > >
> > > 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.
> > >
> > > http://www.homecanning.com
> > >
> > >
> > 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.
>
> Either that or BWB the base and add the meat later (assuming this is
> simply spiced tomato puree).
>
> B/

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

"Sita" wrote...
>
> You could process those family recipes for years, but its like Russian
> Roulette, at some point you run out of luck.
>
>
You would convince more of those non-believers if you would post a link to
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

Sita wrote:
>
> Brian Mailman > wrote in message >...
> > meatgrinder wrote:
> > >
> > > Craig Watts wrote:
> > >
> > > > On Tue, 30 Dec 2003 04:07:14 GMT, meatgrinder >
> > > > wrote:
> > > >
> > > >
> > > >>I recently made a spaghetti sauce that took nearly a day to make. If I
> > > >>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
> > > >
> > > >
> > > > 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.
> > > >
> > > > http://www.homecanning.com
> > > >
> > > >
> > > 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.
> >
> > Either that or BWB the base and add the meat later (assuming this is
> > simply spiced tomato puree).
>
> Canning is an exact science.

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/

http://foodsafety.cas.psu.edu/usda/3...ceWithMeat.pdf


"meatgrinder" > wrote in message
news:SR6Ib.168542$8y1.507255@attbi_s52...
> I recently made a spaghetti sauce that took nearly a day to make. If I
> 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
>