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Food Safety: Keeping Food Fresh Ideas relating to canning all types of foods, can also cover freezing for preservation, long term storage, avoiding spoilage and other safety concerns.

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Old 06-25-2003, 02:38 AM
Linda Lou's Avatar
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You must use a pressure canner and a recipe that is designed for canning in order to prevent botulism. Botulism spores cannot be killed in a water bath canner. All low acid foods need pressure canning.
SPAGHETTI SAUCE WITHOUT MEAT

--------------------------------------------------------------------------------

30 lb. tomatoes
1 cup chopped onions
5 cloves garlic, minced
1 cup chopped celery or green pepper
1 lb. fresh mushrooms, sliced (optional)
4-1/2 tsp. salt
2 tbsp. oregano
4 tbsp. minced parsley
2 tsp. black pepper
1/4 cup brown sugar
1/4 cup vegetable oil

YIELD: About 9 pints

PROCEDURE: CAUTION: DO NOT INCREASE THE PROPORTION OF
ONIONS, PEPPERS OR MUSHROOMS. Wash tomatoes and dip in
boiling water for 30 to 60 seconds or until skins split.
Dip in cold water and slip off skins. Remove cores and
quarter tomatoes. Boil 20 minutes, uncovered, in large
saucepan. Put through food mill or sieve. Saute onions,
garlic, celery or peppers, and mushrooms (if desired) in
vegetable oil until tender. Combine sauted vegetables and
tomatoes and add remainder of spices, salt and sugar. Bring
to a boil. Simmer, uncovered, until thick enough for
serving. At this time the initial volume will have been
reduced by nearly one-half. Stir frequently to avoid
burning. Fill hot jars, leaving 1-inch headspace. Adjust
lids and process.

RECOMMENDED PROCESS TIMES FOR SPAGHETTI
SAUCE WITHOUT MEAT IN A DIAL-GAUGE
PRESSURE CANNER

Canner Gauge Pressure (PSI) at Altitudes of
Style
of Jar Process 0- 2001- 4001- 6001-
Pack Size Time 2000 ft. 4000 ft. 6000 ft. 8000 ft.
Hot Pints 20 min. 11 lb.. 12 lb. 13 lb. 14 lb.
Hot Quarts 25 11 12 13 14


RECOMMENDED PROCESS TIMES FOR SPAGHETTI
SAUCE WITHOUT MEAT IN A WEIGHTED-GAUGE
PRESSURE CANNER

Canner Gauge Pressure (PSI)
at Altitudes of
Style
of Jar Process 0- Above
Pack Size Time 1000 ft. 1001 ft.
Hot Pints 20 min. 10 lb. 15 lb.
Hot Quarts 25 10 15
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Old 06-25-2003, 10:59 AM
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Canning spaghtti sauce

Thanks Linda,

All of this is very new to me. I appreciate your response. Do you just add meat at the time of eating or is there a different recipe for sauce w/meat?

Sorry to sound like a ditz but I want to be sure to do it right!

Linda
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God Bless,

Linda
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Old 06-25-2003, 11:11 AM
Linda Lou's Avatar
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If you add meat, the processing time goes up to an hour for pints, 70 minutes for quarts.
Personally, I don't care for the texture of the processed meats, but it is an individual thing.


You do not sound like a ditz! I am always glad to help out. How will anyone learn if they don't ask questions?
Please feel free to ask away !
The new Ball Blue Book is really great,too. It costs about $6. Walmart carries them in most areas. One of my next new things to can is going to be Chinese plum sauce.
Each year I try to can at least one new item.
I also made mango jam and raspberry mango jam this year. Both are very good.
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Old 10-08-2004, 09:41 AM
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blushing

I am sorry for your loss of all that hard work. I know sometime taking the extra step to perserve your work is hard but well worth it.
I was wonder if you would share your reciepe for your sauce so I might get rid of these tomatoes that just keep coming.
I am new to this sight and love it so far. I have only been here about an hour and have marked it my favorite.
Thank you
smiller
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  #15 (permalink)  
Old 10-12-2004, 04:39 PM
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Tomatoes

thank you for the Spagetti Sauce reciepe, I plan to use it in the morning.

A friend of mine asked : Can you freeze tomatoes? Any thoughts?
I love this sight.
smiller
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Old 10-12-2004, 08:41 PM
Linda Lou's Avatar
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You can freeze them either by blanching and peeling tomatoes, then put into ziplocs, freezer containers, or jars. Jars can be used in the freezer as long as you leave enough headspace for expansion. You can freeze whole or diced or pureed.
You can also just pop them in bags in the freezer, then run hot water over them while frozen to remove the skins.
I prefer to peel and freeze mine.
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Old 10-26-2004, 05:00 AM
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Thank yo for the great spagetti sauce recepe , i bottled only 4 quarts that is all the tomatoes I had but it turned our realy good. It sealed and looks thick. I tasted it before bottling it and now I cant wait to use it.
I think it was Lindalou that gave the reciepe and it is really great.
thank you
smiller
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Old 10-26-2004, 10:27 AM
Linda Lou's Avatar
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I'm glad the sauce turned out so well for you. Happy to help with canning questions.
Enjoy your sauce. Sure it will taste really good on a cold day.
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