Never canned anything before, I always used a vacuum sealer for most stuff but found a need for canned spaghetti sauce.
Now, watched a few videos on You-Tube but got more confused then before I watched them. Plan is to can/bottle about 8 qt's or so and this way when I get my back or knee surgeries Ill have homemade sauce ready (can't stand the store stuff) :P :P :P
Plan is to water bath type canning. Has anyone done this? Any helpful hints and or resources you know of?
Thanks,
Tommy
Cant help with the canning thing. But sure would be interested in your sauce recipe if you dont mind sharing.
GO to a local store and get the ball canning book. great book and tells every thing you need to know
Quote from: RedJada on March 02, 2016, 01:38:25 PM
Cant help with the canning thing. But sure would be interested in your sauce recipe if you dont mind sharing.
Sure, but one thing you need to know I don't follow recipes well and do my cooking off the cuff as it were but here it is...
matI use Hunts bits and pieces and paste because my Dad taught me that way but you can use what ever kind you want
One pound 73/27 ground meat (fat for flavor) then you skim to fat off later
1. 24 oz can of bits and pieces or crushed tomatoes
1. 16 oz tomato paste (no flavor added)
Enough garlic to cover the bottom of a dutch oven (minced)
A large white onion chopped to small pieces
Olive oil (enough to cover the bottom of the pot (not to deep just cover)
Salt and Pepper to taste
About a Tbl of sugar to take the bite out of the tomato acid
2 Tb's of a good Basil (I don't use fresh)
Water. Add water to the paste can to clean out whats left (you can very that part
MOST IMPORTANT PART So follow step by step or the sauce will not turn out right (Not kidding)
Use a large pot, cover bottom of pot with a good olive oil bring up heat and add garlic DO NOT BROWN garlic just enough heat to simmer
After 15 mins or until the garlic has simmered then add the onion AGAIN DO NOT BROWN simmer til the onion is translucent about 15 more mins
Now when the garlic and onions are cooked turn the heat up to med high then brown the ground beef keep stirring til the meat is browned.
Now add the tomato past and crushed tomato stir in then add the salt, pepper and basil. After all is mixed in add the sugar and test taste very the sugar to your taste buds.
Simmer at a very low heat, just enough to bubble to fat up so it can be skimmed once an hour for three hrs or so, continue to simmer for 5 hrs then turn off heat let it set for an hour skim one more time then cool off set in fridge for 2 days before enjoying your new sauce
I promise it is very good, hardy and meaty! If you dont want meat don't use it, but I love meat sauce
Hope to hear back from folks that try this. My great grand mother taught my dad this recipe 50 or 60 years ago and he taught it to me before he passed back in 2000. :'( :'( I miss him so much
Quote from: oldsmoker on March 02, 2016, 02:41:04 PM
GO to a local store and get the ball canning book. great book and tells every thing you need to know
Will do thanks!
I've done an awful lot of canning. You should know that any product with meat in it requires processing in a pressure canner. I won't go into all the reasons why but trust me, a pressure canner is mandatory for any meat or seafood products.
You are smart to prep ahead for when you are laid up due to surgery. If it was me I would make my sauce and simply freeze it in quality zip lock bags or Tupperware containers. Spaghetti sauce freezes well and you will not see any loss in quality. Pressure canning is a big process and takes a lot of work. If done incorrectly you run the risk of serious food poisoning. Ideally done when a product has to be stored for over a year or taken into an area where there is no refrigeration. You would have a much less labour intensive job by simply freezing and thawing as required.
I would also suggest you make sure the ground meat is well cooked and then any vegetable's you add just allow it to cook about 75%. This enhances freezabilty and the cooking can be completed prior to serving. Freezing is an option for this product so why not use it. JMHO.
You know I agree with Orion. We often make large batches of tomato sauce and simply cool it down as fast as possible then toss your pre-measured portion in some zip lock freezer bags.Then pull out what you need as required ..... Really is a lot less labor intensive. But having said all that if your into having some "fun" then can.
I guess I have a different definition of "a lot of work".
I do a lot of pressure canning and after you do it once or twice it goes pretty smoothly.
Personally I think canned sauce is easier to store then putting in the freezer.
The way I see it is there are two options...can or freeze.
Canning requires jars, lids and rings. The jars have to be washed well and the lids have to be boiled. If someone is new to pressure canning it takes some practise to be able to get the canner up to the correct pressure and maintain that pressure by modulating the heat for the time required. Over shoot the pressure by 5 lbs and you will have problems. So you have to can for about 100 minutes for quarts and then there is the 45 minutes to cool down and relieve the pressure naturally so as not to cause the product to evacuate the jars. If it does you have a nasty mess inside the canner and on the surface of the jars. So you get them out of the canner and on to the counter to finish cooling and cross your fingers that each and every jars seals properly. If it doesn't, you are back to square one.
The other option is to put the large pot of sauce in a sink of cold water or outdoors to cool and then ladle the sauce into zip lock bags and place on a cookie sheet in the fridge. They make nice flat blocks for stacking once frozen. I then freeze them two at a time in the freezer and place another set on top of the frozen ones until they are all frozen. No chance of failure and less work.
I agree that canning has its benefits but to can 8 quarts sauce for short term storage and rapid consumption when it freezes so well just does not seem logical or time efficient. As was mentioned if the OP wants to learn how to do it then it's all good and have fun learning the art.
Y'all make some very good points, and I thank you for them.
One, I didn't know meat in the sauce would cause you to need a pressure cooker for the canning I just thought you could water bath them like most other foods. I'll look into getting a pressure cooker but right now I'm just getting back to work after being off for 4 months :o with shoulder surgery and $$$ is tight. Plus looking to be off work for up to six months with knees being replaced so freezing right now may be the only option for me.
I'll go price stuff this weekend and try to decide which way to go. Gus, I may pay you to come over and teach this old dog a new trick if I decide to can
Thanks aging guys
TBM, the University of Georgia Extension Service Has all of the information on hot water bath vs. pressure canning that you'll need. They are one of the major researchers in food processing and food safety in conjunction with the FDA. The pH levels (acidity) in veggies, fruits etc. are the determining factor of which processing method you use. All of the material is free online. It would give you plenty to read while you're recuperating. I'm short of time this morning, but I can send you more info later if you'd like. lmk
Quote from: Salmonsmoker on March 03, 2016, 07:04:23 AM
TBM, the University of Georgia Extension Service Has all of the information on hot water bath vs. pressure canning that you'll need. They are one of the major researchers in food processing and food safety in conjunction with the FDA. The pH levels (acidity) in veggies, fruits etc. are the determining factor of which processing method you use. All of the material is free online. It would give you plenty to read while you're recuperating. I'm short of time this morning, but I can send you more info later if you'd like. lmk
Thank you, yes looking for all the info I can get!
Here is a link to the usda guide to home canning, lots of good info
http://nchfp.uga.edu//publications/publications_usda.html
Quote from: cathouse willy on March 03, 2016, 08:27:33 AM
Here is a link to the usda guide to home canning, lots of good info
http://nchfp.uga.edu//publications/publications_usda.html
Thanks for forwarding that to TBM cathouse. :)
Quote from: TMB on March 02, 2016, 02:42:20 PM
Quote from: RedJada on March 02, 2016, 01:38:25 PM
Cant help with the canning thing. But sure would be interested in your sauce recipe if you dont mind sharing.
Sure, but one thing you need to know I don't follow recipes well and do my cooking off the cuff as it were but here it is...
matI use Hunts bits and pieces and paste because my Dad taught me that way but you can use what ever kind you want
One pound 73/27 ground meat (fat for flavor) then you skim to fat off later
1. 24 oz can of bits and pieces or crushed tomatoes
1. 16 oz tomato paste (no flavor added)
Enough garlic to cover the bottom of a dutch oven (minced)
A large white onion chopped to small pieces
Olive oil (enough to cover the bottom of the pot (not to deep just cover)
Salt and Pepper to taste
About a Tbl of sugar to take the bite out of the tomato acid
2 Tb's of a good Basil (I don't use fresh)
Water. Add water to the paste can to clean out whats left (you can very that part
MOST IMPORTANT PART So follow step by step or the sauce will not turn out right (Not kidding)
Use a large pot, cover bottom of pot with a good olive oil bring up heat and add garlic DO NOT BROWN garlic just enough heat to simmer
After 15 mins or until the garlic has simmered then add the onion AGAIN DO NOT BROWN simmer til the onion is translucent about 15 more mins
Now when the garlic and onions are cooked turn the heat up to med high then brown the ground beef keep stirring til the meat is browned.
Now add the tomato past and crushed tomato stir in then add the salt, pepper and basil. After all is mixed in add the sugar and test taste very the sugar to your taste buds.
Simmer at a very low heat, just enough to bubble to fat up so it can be skimmed once an hour for three hrs or so, continue to simmer for 5 hrs then turn off heat let it set for an hour skim one more time then cool off set in fridge for 2 days before enjoying your new sauce
I promise it is very good, hardy and meaty! If you dont want meat don't use it, but I love meat sauce
Hope to hear back from folks that try this. My great grand mother taught my dad this recipe 50 or 60 years ago and he taught it to me before he passed back in 2000. :'( :'( I miss him so much
Thanks TMB. Might try making some this weekend.
Quote from: RedJada on March 04, 2016, 01:42:40 PM
Quote from: TMB on March 02, 2016, 02:42:20 PM
Quote from: RedJada on March 02, 2016, 01:38:25 PM
Cant help with the canning thing. But sure would be interested in your sauce recipe if you dont mind sharing.
Sure, but one thing you need to know I don't follow recipes well and do my cooking off the cuff as it were but here it is...
matI use Hunts bits and pieces and paste because my Dad taught me that way but you can use what ever kind you want
One pound 73/27 ground meat (fat for flavor) then you skim to fat off later
1. 24 oz can of bits and pieces or crushed tomatoes
1. 16 oz tomato paste (no flavor added)
Enough garlic to cover the bottom of a dutch oven (minced)
A large white onion chopped to small pieces
Olive oil (enough to cover the bottom of the pot (not to deep just cover)
Salt and Pepper to taste
About a Tbl of sugar to take the bite out of the tomato acid
2 Tb's of a good Basil (I don't use fresh)
Water. Add water to the paste can to clean out whats left (you can very that part
MOST IMPORTANT PART So follow step by step or the sauce will not turn out right (Not kidding)
Use a large pot, cover bottom of pot with a good olive oil bring up heat and add garlic DO NOT BROWN garlic just enough heat to simmer
After 15 mins or until the garlic has simmered then add the onion AGAIN DO NOT BROWN simmer til the onion is translucent about 15 more mins
Now when the garlic and onions are cooked turn the heat up to med high then brown the ground beef keep stirring til the meat is browned.
Now add the tomato past and crushed tomato stir in then add the salt, pepper and basil. After all is mixed in add the sugar and test taste very the sugar to your taste buds.
Simmer at a very low heat, just enough to bubble to fat up so it can be skimmed once an hour for three hrs or so, continue to simmer for 5 hrs then turn off heat let it set for an hour skim one more time then cool off set in fridge for 2 days before enjoying your new sauce
I promise it is very good, hardy and meaty! If you dont want meat don't use it, but I love meat sauce
Hope to hear back from folks that try this. My great grand mother taught my dad this recipe 50 or 60 years ago and he taught it to me before he passed back in 2000. :'( :'( I miss him so much
Thanks TMB. Might try making some this weekend.
Hope you try it and believe me if you do it like written its good ;D
I made it one time and did the onions first and it didn't have the same flavor. By simmering the garlic it releases the oils in it better than if you do another step first then the garlic
Quote from: TMB on March 03, 2016, 05:54:41 AM
Gus, I may pay you to come over and teach this old dog a new trick
Yeah right, like I would take any money to help---call anytime
And were off. Looking like Wednesday is going to be spaghetti day. I'll post the final results. But man, this is smelling great! Thanks TMB.
(http://i1133.photobucket.com/albums/m589/redjada/IMG_1632_zpsch4d5tmd.jpg) (http://s1133.photobucket.com/user/redjada/media/IMG_1632_zpsch4d5tmd.jpg.html)
(http://i1133.photobucket.com/albums/m589/redjada/IMG_1633_zpsff40iscu.jpg) (http://s1133.photobucket.com/user/redjada/media/IMG_1633_zpsff40iscu.jpg.html)
(http://i1133.photobucket.com/albums/m589/redjada/IMG_1634_zpsvt84zpyl.jpg) (http://s1133.photobucket.com/user/redjada/media/IMG_1634_zpsvt84zpyl.jpg.html)
Looking good I hope you enjoy it I love this sauce and could eat it all the time
Tommy, Mrs Hickory used the pressure cooker until about 3 years ago. Now she uses Ball jars and lids right out of the dishwasher. Fills to about 1 inch below the top. Then she uses the wide mouth attachment with our Foodsaver and pulls a full vacuum. Then into the freezer. This has worked well for us and is a lot easier than the pressure cooker........ She also likes your recipe. Bookmarked.
Quote from: OldHickory on March 06, 2016, 02:29:10 PM
Tommy, Mrs Hickory used the pressure cooker until about 3 years ago. Now she uses Ball jars and lids right out of the dishwasher. Fills to about 1 inch below the top. Then she uses the wide mouth attachment with our Foodsaver and pulls a full vacuum. Then into the freezer. This has worked well for us and is a lot easier than the pressure cooker........ She also likes your recipe. Bookmarked.
Is that sauce with meat? I keep reading and being told meat sauce has to be pressure canned
I'm glad she likes it, I hope to hear one day she made it ;D
Quote
Is that sauce with meat? I keep reading and being told meat sauce has to be pressure canned
I'm glad she likes it, I hope to hear one day she made it ;D Quote
Tommy, I equate freezing hamburger meat in sauce and a jar to freezing hamburger meat in a bag. Should be the same with safety. The vac-um in the jar helps preserve the good taste IMHO. The pics by ReJada sure look good. Looking forward to the taste test. I'm sure Mrs. Hickory will give this recipe a try in the future. ;)
Quote from: OldHickory on March 07, 2016, 11:14:40 AM
Quote
Is that sauce with meat? I keep reading and being told meat sauce has to be pressure canned
I'm glad she likes it, I hope to hear one day she made it ;D Quote
Tommy, I equate freezing hamburger meat in sauce and a jar to freezing hamburger meat in a bag. Should be the same with safety. The vac-um in the jar helps preserve the good taste IMHO. The pics by ReJada sure look good. Looking forward to the taste test. I'm sure Mrs. Hickory will give this recipe a try in the future. ;)
I need to get one of those sealer attachments. The more I look at canning the more $$$$$ I'm gonna have to spend :o :o :o :o :o
Your wife's way sounds much better and I have everything but the adapter
Thanks!
Tommy
Walmart should have it. If not, Amazon does $9.99 + S&H.
https://www.amazon.com/s/ref=nb_sb_ss_i_4_13?url=search-alias%3Daps&field-keywords=foodsaver+jar+sealer+wide+mouth&sprefix=FoodSaver+jar%2Caps%2C361
Quote from: OldHickory on March 07, 2016, 02:12:44 PM
Walmart should have it. If not, Amazon does $9.99 + S&H.
https://www.amazon.com/s/ref=nb_sb_ss_i_4_13?url=search-alias%3Daps&field-keywords=foodsaver+jar+sealer+wide+mouth&sprefix=FoodSaver+jar%2Caps%2C361
Will do thanks this really helps. May even be the best way for my since I have everything but the sealer.
Would like to learn how to can but with two knee surgeries, thumb surgery and a possible back surgery $$$$ is really tight right now :(
Quote from: OldHickory on March 07, 2016, 11:14:40 AM
Quote
Is that sauce with meat? I keep reading and being told meat sauce has to be pressure canned
I'm glad she likes it, I hope to hear one day she made it ;D Quote
Tommy, I equate freezing hamburger meat in sauce and a jar to freezing hamburger meat in a bag. Should be the same with safety. The vac-um in the jar helps preserve the good taste IMHO. The pics by ReJada sure look good. Looking forward to the taste test. I'm sure Mrs. Hickory will give this recipe a try in the future. ;)
Trust me, it tasted great while cooking. But as with smoking, it's done when its done. Tomorrow will be day 2 ;D
Can't wait to see what you think of it
Quote from: TMB on March 07, 2016, 07:59:22 AM
Quote from: OldHickory on March 06, 2016, 02:29:10 PM
I keep reading and being told meat sauce has to be pressure canned
It does need to be pressure canned vs hot water canned. That is if you are going to store it in a non refrigerated/freezer environment.
Quote from: TMB on March 07, 2016, 04:14:25 PM
Can't wait to see what you think of it
Hardy, meaty and thick. Sticks to the pasta and dont end up with a plate of water like you do with the store bought sauces. I followed the recipe to a tee. Although it could have been eaten on cook day but letting it set for a couple days really enhanced the flavor. Very easy to make. Here is a meal shot, we like Parmesan cheese, LOL.
(http://i1133.photobucket.com/albums/m589/redjada/IMG_1635_zpsepduusbb.jpg) (http://s1133.photobucket.com/user/redjada/media/IMG_1635_zpsepduusbb.jpg.html)
Quote from: RedJada on March 09, 2016, 02:14:24 PM
Quote from: TMB on March 07, 2016, 04:14:25 PM
Can't wait to see what you think of it
Hardy, meaty and thick. Sticks to the pasta and dont end up with a plate of water like you do with the store bought sauces. I followed the recipe to a tee. Although it could have been eaten on cook day but letting it set for a couple days really enhanced the flavor. Very easy to make. Here is a meal shot, we like Parmesan cheese, LOL.
So glad you liked it! Yes it can be eaten the same day, but something about letting it sit for a few days to meld really brings out the flavor of the sauce.
Sorry for the late reply, had shots in my back on Wed and was told to stay in bed all day and not to move. I couldn't even sit up in bed to play on the computer :-\ :-\
Ok I haven't read all of this thread but want to add my two cents. I made apple sauce and was talked into freezing in zip locks. PAIN IN THE ASS. You have to scoop it out of the bag and it gets all over your hands and by the time you reach the bottom you have had enough so you lose some to not wanting to scrape the bag out. I'll never do it again.
Second I am going to make spaghetti sauce here as soon as the tomatoes get fresher because the crap we get comes from Chile and hothouses from California and have no good flavor. But I will make it without meat and water bath can it. When I make spaghetti I will cook the burger and add it as we do with store bought sauce now. I know it doesn't impart the flavor as well but I have a non meat eating daughter and it is just easier. I don't own a pressure vessel so water bath is easiest for me.
Damn that sauce looks great! I'm going to try it, but I will have to do it when my wife is out. 😔 She considers herself the sauce master, I'm sure everyone knows what I mean about going against the household expert ;)
Quote from: Quarlow on March 12, 2016, 01:49:43 PM
Ok I haven't read all of this thread but want to add my two cents. I made apple sauce and was talked into freezing in zip locks. PAIN IN THE ASS. You have to scoop it out of the bag and it gets all over your hands and by the time you reach the bottom you have had enough so you lose some to not wanting to scrape the bag out. I'll never do it again.
Second I am going to make spaghetti sauce here as soon as the tomatoes get fresher because the crap we get comes from Chile and hothouses from California and have no good flavor. But I will make it without meat and water bath can it. When I make spaghetti I will cook the burger and add it as we do with store bought sauce now. I know it doesn't impart the flavor as well but I have a non meat eating daughter and it is just easier. I don't own a pressure vessel so water bath is easiest for me.
No the meat won't add flavor at that point but it will still be better than any store bought sauce you can buy! ;) ;)
Quote from: WoodlawnSmoker on March 12, 2016, 06:00:29 PM
Damn that sauce looks great! I'm going to try it, but I will have to do it when my wife is out. 😔 She considers herself the sauce master, I'm sure everyone knows what I mean about going against the household expert ;)
Thanks, to me it's the best out there! But it was handed down and tweaked by my late father.
Man I miss his cooking, simple yet all kinds of flavor. He always said NEVER add water to add moister cause there is no flavor in water, This sauce is an exception though. With all the tomato's and spice the water wont hurt a thing.
Now if you fill frisky, add red wine instead of the water. Little much for me but might be just the thing for some here
When I make sauce I never put meat in it. I cook my meat when I make a meal. In my sauce recipe I add everything to a slow boil for a few minutes and then add it to my jars. Then into a 250 degree oven for 30 minutes,cool and store. Have never had a problem. I just check the lids to make sure they are concave. Piker