I have 40# of frozen boneless chicken to can. Kinda waiting for wood stove weather. Jars can simmer, pressure cooker water can be preheated. Never canned on the wood stove tho. That and it will be cooler in a few weeks! Sca
We just picked up one of the 23qt Prestos and my wife and I just started canning. Have no idea what spaghetti sauce will taste like after going 15psi for 70min but the lids sealed properly for our first effort lol
Not sure either Jutt, as I have never tried pressure canning tomato products, but it shouldn’t hurt anything. Be sure to post any questions you have while getting into canning. .
(We pressure can Spaghetti sauce at 11psi for 25minutes.) the 15psi 70 minutes sounds a little long even at high altitude.
Question for ya. Do you cook the sauce normally then can? Or do you factor in the canning heat and adjust the time accordingly?
Yes. It takes a few hours to boil/simmer the sauce down to a thick, sauce like consistency. Then we put into qt mason jars with 1/2tsp citric acid. Then right into the pressure canner. But I've seen plenty of vids where they just put the boiling sauce into jars, seal tight and set aside to cool.
You must have meat in the sauce to pressure that long. I've never done it with meat since sometimes I use it for other stuff. Please don't just put in jars and cap it. A really good way to get botulism poisoning.
I need to clarify my remark about open kettle canning (boil, jar and cap) product. I didn't mean that Jutt would be doing that nor that TurboDiesel was promoting it. YT is full of nonsense and some of it downright wrong/dangerous. Get your hands on any publication from UGA (University of GA-Atlanta) about canning. They're part of the National Center for Home Food Preservation and the best info you'll find.
How do you do both? Had pickled peppers given to me that were awful. I've only ever had jalapeno jelly and like that.
Helping Mama Bear with choke cherry jelly and apple butter today and tomorrow I will do about a bushel of apples into apple sauce.
campinspecter really likes apple butter but I haven't made it in years. The house smells so good when I made it.
Got 7 quarts tomato sauce and 4 pints of habanero pepper jam done early today which leave the afternoon to getting garlic beds ready and planting.
Today's project was apples. 20 pints of apple sauce, and 14 pints of apple butter. As I was cleaning up Mama Bear went the extra mile and made a big roaster of pigs in a blanket hotdish ( or for you uncultured heathens that are wrong, cabbage roll hotdish ).
Well we recently cracked open a jar to try it out and the sauce was good but the ground beef (in the sauce) was way overcooked. Totally edible but overdone. We will probably skip the meat next time around. I will say it’s pretty darn cool eating our own preserved food that doesn’t require refrigeration!