How To Pressure Canning Homemade Spaghetti Sauce
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Greetings! Rick recently made a giant pot of his Irish Spaghetti sauce with the intention of canning up some quarts for the pantry. We had done this in July and …
how much water do you put in the canner pot
Thanks Noreen!!..will be canning tommorow!!
Can we wash the canner in the dish washer except the lid?
My X's mother canned SO MUCH FOOD from fruits and veggies to beef stew and meat spaghetti sauce. It was DELICIOUS and the highlight of visiting them was that we always came home with a box of her wonderful canned goods.
She started canning in Phoenix when she met a group of Mormon ladies that all brought their stuff to can to a canning party and they'd make a day of it.
Everyone went home with a jar or 2 of each person's stuff then the rest was donated to charity. She wasn't Mormon but it was open to anyone that wanted to come.
I hope to find a group like that now that I'm settled in Las Vegas.
I got an Instant Pot so I'm looking forward to canning my spaghetti sauce, chili, and making less sugar jams.
I know this is old, but thank you very much for making this video. It was very informative.
Hi, this looks yummy, Are those 1 liter jars ? You are using? The pints,quarts, half pints thing is confusing to me. Quarts is 4 cups? Or 8?
Wow, watching this again brings back memories! I started canning because of the HHH and Bexar. I went with a smaller All-American model because of how expensive they are and I wasn't sure i would like it. It turns out that I DO like it and I am seriously debating now between a 925 and a 930. Thanks for all the great information you have given us over the years!
Recipe for the sauce itself?
Can you use olive oil instead of petroleum jelly
could a person just use one huge pot to can these?
Never saw a pressure pot so big…
Did you do that intro on the fly? Or script it?
Great video, really wondering how 32 people rate thumb down… . Thanks for the video.
Wowww Thank you for the detailed method of pressure canning. I was watching home made pasta sauces and I clicked on your link. This was extremely informative. Thanks again.
noreen… you're a kitchen magician!
Comprehensive demonstration of PC. Canning. Low on nonsense dialog, very good video.
Let me see if I understand this. You buy two and get three free, now let see, for the price of two jars you walk out the door with five (5) jars of tomato sauce, that is pretty good.
Great Video, Noreen! I have 2 quick questions. #1. My grandmother always boiled her jars before she put the sauce in. I heard you say it is not necessary to heat the jars OR the sauce before you put it in the canner? Did I hear that correctly? #2. I would be doing pints (I live alone) which requires 75 min. @ 10# pressure. Does it hurt anything if I go over the 75 minutes by 10 minutes? Just askin'. Thanks.
I canned a bit in my younger years and stopped.. Last year I got back into it and wonder why I stopped! It's so good to grab a jar in the middle of winter.
Those canners would be too heavy for the glass top stoves. Is there a way to can without pressure cookers?
Great Video. Regarding spaghetti sauce, how long is it good for after canning. In other words how long is it until you reach your expiration date?
Noreen,
Have you ever tried the Tattler reusable lids?
For the past two years or so, I noticed a rather huge increasing on the price of lids, especially on the widemouth ones. I used to be able to get the regular one at the dollar store for 1$ for a 12 unit box and the widemouth for 1.25$. Now, I cannot get them at the dollar store anymore and they run from 3.69$ to 4.49$ at a major Canadian hardware store, depending on the size.
Although I like to can and I like the feeling of accomplishment it provides, I have a 2 points question:
Firstly, it's simply a question of finances, at 3.69$ per dozen, it adds 0.30$ to each canning regular jar and 0.40$ to a widemouth one. I live in an apartment (so, no garden) and buy products at the market when they are on season and at the grocery store, when on special… But, adding the cost of the lids to the cost of produces, to the cost of electricity and to your own time, is it really worthwhile to can anything?
Secondly, what about the waste? I reuse my metal lids for dehydrated goods (like mushrooms), with my foodsaver attachment, but otherwise, those finally end up being more trash in the landfill…
So, my question is, have you ever tried the reusable lids and if so, would you make a video on it? How to use those, what errors to avoid and your final conclusions…
Thank You!
3 Questions
Is that the largest American canner they have thats a beast?
would u own a smaller one in tandem for smaller canning sessions or do u feel going big is best?
i have a family of 4 but in an emergency i could see maybe feeding 15 – 20 peeps if they came to my door
why the # 1000 jars as ur goal?
Are you pressure canning spaghetti sauce because it has meat in it? I usually water bath spaghetti sauce but without any meat in it.
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What size is your All American canner in this video? Thanks for sharing 👍
Noreen, I have made a big pot of spaghetti with Italian sausage. If I can it based on standards of my model, 15 pounds pressure, at 11 pounds for 90 minutes. is that good???? I'm worried about the sausage, more than anything else
great vid thanks !