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I'm making homemade spaghetti sauce to give as Christmas gifts this year (my own special recipe)......?
I am using canning jars and want to make sure that the sauce will survive being at room temperature for a few weeks. When I have canned peaches or made applesauce in the past, I usually put the finished product into sterilized jars with a seal then boil them in a water bath for the required time. Do I do the same for spaghetti sauce? Thanks!
5 Answers
- rayehawkLv 48 years agoFavorite Answer
No, that's a recipe for disaster.
Meat sauce requires 90 min in a pressure canner.
Source(s): National Center for Home Food Preservation at: http://www.uga.edu/nchfp/ - Trivial OneLv 78 years ago
Do find a recipe, which might be different from your own special recipe. In order to safely can anything, it must have a high enough level of acid. Tomatoes are right on the edge of appropriate acidity (especially store-bought ones), so adding other ingredients (like onions, peppers, mushrooms) can lower the acidity to a dangerous level. You may need to add acid (bottled lemon juice is commonly used), or process in a pressure canner. Also, be sure to process the sauce long enough that the center of jars are hot. Depending on how thick your sauce is, this may well take longer than peaches and apples.
- barbaraLv 78 years ago
Exactly the same. I do applesauce and salsa most years, keeps for months, never a problem.
Rayehawk, why do you automatically assume all pasta sauces must have meat in them?
