Spaghetti and meatballs are the favorite weak night meal of every household. We always have frozen meatballs and spaghetti sauce in our freezer because they can be made easily and quickly and taste pretty amazing. Homemade canning of spaghetti sauce with meat is the best option because it has more nutrition and is less expensive than the one you buy from the store.
Some vegetables and fruits are highly acidic foods. You can use the water bath method because of its high acid amount because, in such an environment, botulism cannot grow. All those foods with high acid levels can easily be made in a boiling jar for a specific period because of the water temperature in the jar. Every type of bacteria will be killed, but the question is how to can spaghetti sauce with meat.
As you know, meat is a low-acid food and can provide a perfect environment for botulism to grow, so we should process this type of low-acidic food in a pressure cooker. A pressure cooker will raise the temperature of the jar above the boiling point, killing botulism and stabilizing the charred food shelf life.
Learn how to Can spaghetti sauce with meat
Nothing can beat homemade spaghetti sauce, especially when it’s wintertime. So, if you have any information about pressure canning, you can now put this information to the test by trying to make homemade spaghetti sauce that your family will enjoy in the cold weather. Here are some supplies you would need for pressure-canning the spaghetti sauce.
Gather all the canning supplies:
- Pressure canner
- Canning seals and rings
- Canning jars
- Blancher
- Bowls
- large spoons
- Jar lifter and canning funnel
- Sharp knife
- Towels, dishcloth,s and pot holder
Gather the ingredients for the sauce:
- Four kilograms tomatoes
- One-and-a-half-kilogram ground beef
- One chopped onion
- One tablespoon oregano
- Two tablespoons parsley
- One bay leaf
- Five cloves of minced garlic
- One cup of finely chopped green peppers
- Three full teaspoons of canning salt
- A quarter cup of crushed brown sugar
- Add veggies in the sauce,e like mushrooms and peppers
Prepare the sauce
The first thing to do while home-canning a spaghetti sauce is to prepare the sauce. Make a tomato sauce, as usual,l but don’t process it later. Coming back to the sauce, add some meat, spice,s, and veggies to complete the sauce.
If you like your sauce thicker, you should cook tomatoes uncovered using a large saucepan until you get the desired thickness. To avoid burning sauce, you should stir it frequently. This process should take 50 to 110 minutes.
You can also cook your sauce in a slow cooker without placing the lid on top and allowing it to cook until it is thick enough. You can also bake in the oven but don’t cover it, and bake at 375 degrees. But stir it constantly in both of these processes.
Now it’s time to cook the meat. Add chopped papers, onion,s, and minced garlic to the meat and cook until the veggies are tender. When it’s done, you can put this mixture in the sauce and stir it while adding sugar, canning salt, and spices. Heat the sauce until it simmers. You don’t have to cook the sauce completely because when you pour it into the jar, it should be nice and hot.
To can spaghetti sauce and tomato:
- Take water bath canner, boil and sterilize glass canning jars
- Let the sauce boil
- Sterilize bolt bands for lids
- Dip out a minor quantity of hot water into a bowl and place canning lids in the water
- Remove canning jars from boiling water.
- Fill the jars with tomato sauce, and leave half headspace
- Clean the top of the jar with the help of a clean cloth
- Cover with a canning lid and screw band
- Use a jar lifter, each filled jar into a boiling water bath
- Bring water back to boil
- Process jars of sauce for 50 minutes
- Lift jar from canner and place on heavy cloth on the counter
- Allow jars to cool at room temperature
- Jars are sealed when the lid pops down with a pinging sound
- Remove screw bands, clean and dry each jar
- Label jars with fillings and date and store in a cool dark place
Canning Safety: Pressure Canning
Remember, food containing low acids, such as meat, should be processed through pressure canning, not in the water bath method. So, if you make the mistake of using the water bath process for low-acid foods, you would end up spoiling the food because botulism in that meat is not killed through the water bath method and can spoil the whole sauce.
