Recently, I shared with you how I make my own spaghetti sauce and how I make my own Italian meatballs. Today, I'm sharing with you how I go about canning my meatballs and spaghetti sauce. (See Disclaimer at the end...)
Process
After making meatballs and sauce, I pack my jars. I will be using wide-mouth quart jars - as well as some pints for sauce.
First, I put in the meatballs. Depending on size, I can fit 12-16 meatballs into a quart-sized jar. End below the "shoulder" of the jar.
Fill with sauce, again, ending just below the shoulder of the jar (or about 1 inch of "headspace.")
With my spaghetti sauce recipe, I have enough sauce to fill the quarts plus four pints. (It's okay to add a little water if you need to.)
With a clean, damp cloth, wipe around the lip of the jar. A dirty rim won't seal.
Now, I place my lids and then my rings. Another broken rule here! I reuse my lids. You're not supposed to, but the reality is the lid will either seal or it won't. My reused lids almost always seal correctly.
Anyway, I tighten my rings, but not super tight - just enough to keep them on is all you need. This is doubly important if you're pressure canning.
Next, we prepare the canner. I use the bath tub to fill the canner halfway (I can always adjust it later.) - Oh, if you have hard water, like we do, add a couple Tablespoons of vinegar to the water to keep the jars from clouding.
The rule of canning is that if we start with hot product, we bring the water to boiling before adding the jars, cold product we place the jars in cold water. As it happened, I had my meatballs and spaghetti sauce in the fridge overnight - you'll see why in a minute - so I'm beginning with cold water.
I hate running a canner that's not completely full, so I grabbed a couple of jars of leftover Spanish Rice and threw them in.
I make sure the water is over the tops of the jars.
Once the water is boiling, cover the pot and start the timer... (actually, I write the time on my white board.)
If you're pressure canning, you need 90 minutes for meat. When you water bath, you need 3 hours.
Except that I'm at high-altitude (over 5000 feet), so I get to add 80% of that time extra! So, for me, that ends up being about 5 hours and 25 minutes! (That's why sometimes I don't have time to do the canning on the same day as preparation.)
Every hour, I add another kettle of boiling water to make sure the water covers the jars.
After nearly 5.5 hours, I use my canning tongs to carefully lift the jars out and place them on a counter lined with a dish towel.
In this case, I quickly added my spaghetti sauce pints and (as long as there's no meat in them) waterbath them for 10 minutes (15 for altitude - just to be safe, anyway.) One time, I accidentally added the meat dripping to the sauce before putting it in the jars - then, all the sauce had to go for 5.5 hours!
Now, all that's let to be done (besides the cleanup) is to listen to the chorus of "pings" from your jars as they seal. Leave them 24 hours before removing the rings. Wash the jars, label and store. If any haven't sealed after a couple of hours, transfer to the fridge and eat right away.
Here is your recipe card...
Disclaimer!
Although the USDA used to provide information about using a water bath canner for canning meat, it currently only recommends using a pressure canner. However...
- I don't have the money for a pressure canner,
- I've seen what goes wrong when they fail...,
- I don't think food has changed that much in the past 50-odd years
- I get plenty of advice from other "rebel" canners on Facebook...
So far, I have not lost a single jar of meat since I started water bathing my meats several years ago. And that includes canning paté - which is completely against the rules.
Two of my kitchen witches. One hung in my grandmother's kitchen as long as I can remember, so I have mine - adding a certain magickal spice to my cooking, presumably...
My grandmother's now lives in my mother's kitchen.
Previous recipes in Lori's Cookbook
(Links are for Steem... For Whaleshares and WeKu, simply place whaleshares.io or main.weku.io where the steempeak.com is.)
Breakfasts
Easy Suppers
Simple Cheeseburgers
Spanish Rice
Italian Meatballs
Side Dishes
Sauces
Desserts
Note: All photos are mine - Pentax K30.
Crossposted at Steem, Whaleshares, WeKu, Hyperspace
Lori Svensen
author/designer at A'mara Books
photographer/graphic artist for Viking Visual
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Seems to be a good method....enjoy it for long.
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Thank you so much!
Add time for alltitude , i never new that would be needed with cooking , and spaghetti Meatballs is the best and you Made alot !!!!
The time is more about canning, not just cooking. The reason has to do with the fact that water boils at a lower temperature the higher in altitude you get. There are other adjustments that you are supposed to make for high-altitude baking, but I haven't run into too much trouble there.
And yes, I made enough for about 4 batches of spaghetti and meatballs - using one quart of that plus one pint of the sauce.
Thanks for stopping by!
That is pretty interesting - haven't seen this done before :)
Thanks!
When I was in Britain, I had to learn other ways of making jam due to the fact I simply couldn't find the things my mother used... Then, I was watching someone in eastern Europe canning chicken in a homemade set up using a water bath - it worked. That's when my eyes were opened to other methods that may or may not be USDA approved. (I suspect they were heavily lobbied by the pressure canner manufacturers...)
Another week, I'll show you another round of canning that is not USDA approved!
Thanks for stopping by!
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Thanks!
Life saver. I thought I would need a pressure canner. Do you have some links to to resources?
I've always wanted to can soups etc. I'm excited now.
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I dug briefly yesterday, but I'll try to put together another post later - just on the basics of canning - especially the non-USDA-approved methods that I've tried. BUT, if you're on Facebook, I highly recommend the groups called "rebel canners" and "outlaw canners." They have huge numbers of files that you can look at.
It's a little difficult to find this info (at least in English - I haven't looked elsewhere) because the USDA mantra is so entrenched in everyone now, but our great-grandmothers waterbathed everything!
Never thought of home made meatballs and sauce can pack it into jars. I always thought it came from factory only. Great to learn the new knowledge and thanks for sharing.
Thank you for stopping by!
When I joined my two Facebook groups - one's called "outlaw canners" and the other is "rebel canners" - my world was opened. The attitude in that group is: if it can be done in a factory, it can (probably) be safely done at home too. (And if our great-grandmothers did it safely, then we can do it too.)
I wonder how long can we keep it in jars? Your great-grandmothers must be a freaking awesome chef and you are too.
The USDA recommendation (I think) is like 18 months in the jars, but people say all the time that they opened a jar from many years ago and it was still good. The USDA is trying to avoid lawsuits - that's the basis of many of their ideas.
"great-grandmothers" was more of a generational thing. Neither of my grandmothers canned, but I'm sure at least one of their mothers did - though not the only one I got to meet. My mother taught me a lot of the basics, but the rest, I've had to pick up along the way - sometimes by trial and error... (some of which I'll cover in my next canning post.)
Thanks so much!
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Thank you so much!
That is sooooo much tasty food !! .. can you send me a can or two, hehe ;)
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Very creative, good job my friend :) love it