How To Can Spaghetti Sauce Without A Pressure Cooker

Can Spaghetti Sauce Without A Pressure Cooker

Canning is an important, and safe method of preserving food if done well. The process involves placing your soup, fruits, meat, or vegetables in jars and heating them to a temperature that destroys the microorganisms that can be a health hazard or spoil your food. Canning also deactivates the enzymes that cause food to spoil. When you can your food, air is driven from the jar during the heating process, and when your jars cool a vacuum seal can be formed. The vacuum seal stops the air from getting back into the product that normally brings microorganisms that end up contaminating your food.

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The Hot Water Bath Method

When it comes to canning different types of soups or sauces the hot water bath method is very effective. You do not necessarily need a pressure cooker or pressure canner. The boiling water bath method can also be used to can fruits, tomatoes, pickles as well as jams, jellies, and other foods including soups and sauces. You simply heat up your jars with the food and place them in boiling water at a temperature of 212 °F. Food with a pH of 4.6 or less have acid that can prevent the botulinum spores from growing and produce their toxins. Such foods include fruits and properly pickled vegetables. Such food can be safely canned in hot temperatures in a boiling water bath. When it comes to tomatoes and figs that have a pH value that is close to 4.6, you may need to add acid such as lemon juice or citric acid for you to can these in a boiling water bath.  In fact, some recommend that you use a  boiling water bath for canning and preserving tomato and spaghetti sauce.

Prepare Your Spaghetti Sauce

You should have your spaghetti sauce ready before you can it. There are a lot of recipes you can make use of to prepare the kind of sauce you want to can. When preparing your sauce ensure that you use recipes that are ideal for canning. Also, make sure that you cut up the ingredients into uniform sizes, as indicated in the recipe, so that each piece can process at a similar rate. If you already have your sauce ready simply follow these steps to can your spaghetti sauce.

The Tools You Need

First things first, gather your tools for canning. You will need;

  • Jars (pint/quart)
  • Lids/seals and rings
  • Large pot
  • Jar lifting tongs
  • Magnetic lid lifter
  • Clean towels and dishcloth/Paper towel

After you have all the tools you need for the canning process ensure that you clean them thoroughly. The following step is to take your clean jars and put them in the oven. Turn on your oven to 200 degrees Fahrenheit. You can let the jars sit in the oven for a few minutes or so in order to sterilise them.

Prepare Your Pots

When the first step is complete, take out your canning pot and fill two-thirds of them with some clean water then put them on the stove and let the water heat up. The higher the heat the better. Put a rack inside your pot. Make use of another small pot or saucepan and add some clean water into it. Place it on the stove and let the water boil slowly. When you are done put a lid over it and fit your rings to the saucepan.

Pour Your Sauce Into The Jars

After you are done sterilizing your jars in the oven take them out carefully one at a time so that the remaining jars stay warm and sterile for a much longer. Pour your fresh sauce into the hot jar. After you have poured the sauce remove any air bubbles by stirring the jars with a non-metallic spatula in order to remove air bubbles. Removing air bubbles is important because it will prevent the bacteria from growing plus your sauce will last longer. After packing your sauce make sure that there are no air bubbles or pockets of air inside your jars. If so, remove them. Use a paper towel to wipe your jars clean when you are done packing and clean the rims of your jar to make sure that there is better sealing. Take out the lids of the jars one at time from the hot watered pot or saucepan and cover the cleaned jars filled with sauce. Take out the rings from the pot or saucepan and tighten them using your hand. Make sure that you seal the jars properly.

Hot Water Bathing

When the previous steps are complete, and your jars are packed and sealed, place all the sauce-filled jars inside your large pot on a rack. Ensure that you do not overload your pot and keep your jars apart from each other. Cover your canning pot and let it boil gently. Also make sure that the pot does not rattle. After the water inside the large pot is done boiling remove the jars and place them all on a wet towel to cool them down for sometime. To check whether your jars are sealed place a finger on the centre of the lid. If it feels hard, the jars are sealed. Your jars should be ready to store at some dry place.

Tips For Canning Sauce

It is always best to sterilize all of your tools and the materials you need to use when canning sauce. Make sure that you thoroughly clean your jars, rims and lids. Always prepare your jars in boiling water. It is always good to take the time you need to prepare your tools and jars so that your end product will be shelf-safe for a long period of time. Another important thing to remember is using unused seals. Lids with their seals are only good for use only once. Once you have consumed all of the vegetables, meat, sauce, or soup from the sealed jar, toss it or recycle it. Lastly, always check your jar for cracks or chips because that will prevent your lids from sealing properly.

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