Pressure canning

[comingdown]

Does anyone do it? I am looking for a good stew recipe that I can can. I tried one batch and it turned out okay, but was wondering if anyone had any tips.

 

[frieed]

Never done stew, but I regularly pressure can spaghetti sauce and pizza sauce. been meaning to try canning meat.

 

[airmanwilliams]

Never done stew, but I regularly pressure can spaghetti sauce and pizza sauce. been meaning to try canning meat.

Do you have to pressure can spaghetti sauce? I have done about 112 pints of salsa so far this season in a water bath and think next year ill do spaghetti sauce, can I do spaghetti sauce in a water bath if no meat is involved?

 

[airmanwilliams]

Does anyone do it? I am looking for a good stew recipe that I can can. I tried one batch and it turned out okay, but was wondering if anyone had any tips.

My father has a great recipe, I am sure of it. I'll ask him. I would like to try it also but smoke the meat. I have a pressure canner but am too scared to use it.

 

[frieed]

Because of the acidity of the sauce, pressure canning is not required. I pressure can for 90 min instead of cooking on the stove prior.
I do 14 qts at a time and trying to simmer that much on the stove makes a mess.
I have this canner

http://www.allamericancanner.com/allamerican930pressurecanner.htm

and do 14 qts of spaghetti sauce or 19 pts of pizza sauce at once.

 

[comingdown]

I thought you had to pressure can spaghetti sauce. I did beef stew, and pinto beans. My stew I cooked and thought, what the hell, I'll see how it cans and the meat was like mush after it was all said and done. So, I'm planning on experimenting with different levels of cooked meat and vegetables and see what is best. Just an expensive way to learn.

 

[frieed]

My sauce has no meat in it and the acidity of the tomatoes means a simple water bath is OK. That said, I still pressure can them.
Meats need to be pressure canned at 15 psi at this elevation (iirc) to prevent botulism.
Don't take my word on though, look it up and make sure.

 

[comingdown]

My father has a great recipe, I am sure of it. I'll ask him. I would like to try it also but smoke the meat. I have a pressure canner but am too scared to use it.

don't be scared to use it. Each one has multiple fail safes in place to prevent exploding.

 

[comingdown]

By the way, we have tons of apples in the trees and falling on the ground. And plums.

 

[airmanwilliams]

By the way, we have tons of apples in the trees and falling on the ground. And plums.

Pm me your number again and ill be over with your bucket and jar of apricot jam from your tree.

 

[frieed]

14 Qt. of spaghetti sauce with 18 pt. pizza sauce cooking in the canner.

 

[DAA]

Eric does good food.

- DAA

 

[frieed]

The kitchen may take a week to recover though.
between the two, 6 Restaurant cans of crushed tomatoes, 3 bulbs of garlic, fresh basil, fresh oregano, 6 cans tomato paste, and 8 large onions.

 

[nnnnnate]

Do you just add fresh meat when you pop a jar of this for the meal you are preparing then? Thats a great idea to make it in bulk and have it all set. Makes me start to consider the other things that could be canned for easier dinner prep during the week.

 

[frieed]

I usually add a 1/2lb of browned Italian sausage to it for spaghetti. I also use it to make lasagna.
For pizza, I make my own sourdough crust and cook it on the Big Green Egg at about 650*