Question
How long do I need to leave my spaghetti sauce in the boiling water bath for canning?
Answer(s)
The USU Extension Food Safety Program only recommends using science-based (safe) home canning recipes. The USDA Complete Guide to Canning has the following safe, tested, recipes:
http://www.uga.edu/nchfp/how
http://www.uga.edu/nchfp/how
http://www.uga.edu/nchfp/how
You may wonder why spaghetti sauce must be pressure canned, while tomato sauce may be BWB canned? It is assumed that spaghetti sauce will contain many other ingredients besides tomatoes and maybe even meat. To make these ingredients safe, a pressure process is recommended.
Other Questions In This Topic
- I have a question about my pressure canned sliced peaches. I cold-packed sliced peaches covering them with a light syrup. Following instructions I packed them with 1/2 inch headspace and poured the liquid to 1/2 inch headspace. However, the peaches floated up so that they were not covered by the liquid during processing. I did run a wooden spatula down the sides of the jars and seemed to get all air bubbles out of the jar. I processed in the pressure canner according to instructions at 10 PSI for 10 minutes. When I removed the jars the liquid was boiling and there seemed to be a lot of air bubbles around the fruit. The jars were already sealed when I took them out of the canner after waiting 10 minutes after the pressure seal dropped. The liquid is down considerably - looks to be about 1 1/2 to 2 inches and the peaches are floating. There are air bubbles and air pockets. The seal is fine. Are these peaches safe?
- My question regards appropriate storage of low-moisture foodstuffs in smaller quantities, i.e., grains for 1-2 person households. Can I store grain in clean canning jars and use dry ice? Would the O2 absorbers for smaller-volume containers work with glass canning jars, or would I need a flexible container to allow for the contraction as the chemical reaction proceeds? And if I use canning jars, would I need to do anything other than using fresh lids so that the sealing material around the lid perimeter would create a good seal? I would love your opinion, and if you can refer me to any studies that concern storage in smaller quantities (no 6-gal buckets, please) I would be most grateful. Thank you.
- I have tried pressure canning chicken 4 times now. I've done 2 batches cooked chicken and 2 batches raw chicken. All 4 times most of the water cooked out of the jars. Is this supposed to happen and is the chicken safe for us to eat?
- I used the approved recipe for canning apple pie filling, including leaving a 1 inch headspace. However, after taking out the jars I noticed that filling had bubbled up out of the jars during processing. The lids seem sealed, but how can I be sure they are safe? Should I have left a larger headspace than 1 inch???
- how do I store fruits and vegetables?
- Can I store wheat, sugar, flour or other products purchased in 25 pound bags in a rubbermaid container? I am looking for space efficient ways to store bulk grains and legumes.
- Can you tell me what the adult form is for the weevil that I find in my flour and pasta?
- I grew up eating green beans which were pressure-canned at home. When my mother heated them for a meal, she brought them to a boil then removed the lid and let them boil for at least a minute with the lid off. She said this was necessary to be safe. Is it necessary or was that just something passed down from before pressure canning was available?
