Friday, July 5, 2013

Can Meat Sauce

Can Meat Sauce


Canning can be a safe and economical way to preserve quality food at home. You can save money by canning your own special meat sauce recipe with a pressure canner. Just make a large batch and store in quart or pint size jars for later use. You should use a pressure canner instead of a water bath to more effectively preserve the sauce. Simply prepare the meat sauce and use your pressure canner according to the manufacturer's directions for the best result.


Instructions








1. Prepare jars, lids and rings. Boil jars, lids and rings for 10 minutes. Allow to cool for easy handling.


2. Fill jars with meat sauce, making sure to leave one inch of room between the sauce and the top of the jar. Add lids to the canning jars and tighten rings until snug. Avoid over-tightening the rings to prevent the neck of the jar from breaking during processing.


3. Place your pressure canner on the largest heating element on your stovetop. Fill the pressure canner with three to four inches of water, or the amount recommended by the manufacturer. Add the filled jars to the canning rack and lower into the pressure canner. Add a second layer of jars, if applicable. Place the cover on the canner and lock into place.


4. Add the weighted gauge to the canner, if applicable. Turn the heat to high and process the meat sauce at the appropriate pounds of pressure and length of time, as recommended by your recipe. Listen for the weighted gauge to begin jiggling the correct amount of times per minute for the correct pressure amount. Or, watch the dial gauge to make sure it reaches the correct pressure amount. Monitor the heat to achieve and maintain the correct pressure.


5. Turn off the heat once the appropriate processing time has been reached, and allow the canner to depressurize for 40 minutes before opening. Remove canned meat sauce with a jar lifter and place on a cooling rack.

Tags: pressure canner, correct pressure, meat sauce, correct pressure amount, jars lids, jars lids rings