How To Pressure Canning Homemade Spaghetti Sauce
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- เผยแพร่เมื่อ 7 ก.พ. 2025
- Greetings! Rick recently made a giant pot of his Irish Spaghetti sauce with the intention of canning up some quarts for the pantry. We had done this in July and are down to the last 3 jars so it's time to do it again. The bonus is that the local grocer had the sauce we like to use for our base on sale buy 2 get 3 free with a limit of 10 so that's what we did. All 10 jars went into the pot along with 5 pounds of lean ground beef and 2 pounds of ground pork and all of the special goodness that Rick adds to the sauce. We ate this for dinner that night and let the pot sit on the back of the stove overnight. The next day we jarred it up in quarts and processed it in the pressure canner. Here is how we did it. We hope this inspires you to want to try to put up a few things for yourself. It really is easy and it really is wonderful to reach into your pantry at the end of a hard day and only have to heat a jar of sauce and boil ups some noodles and mix up a simple salad and your dinner is ready in no time. If I had known how great it was to have these things readily available, I would have started doing this years ago. Please consider giving canning a try, it is rewarding and fulfilling to know that you are providing your family the very best you have to offer and you know exactly what is in that jar. Plus, they never list love in the ingredients of the grocery store foods do they?
I hope you try this and I hope you enjoy it. As always, Happy Eating!
I'm in the uk where we don't sell pressure cancers, but finally today my canner arrived from the US! I've waited so long to get one, I nearly burst with excitement!! Lol I made bolognesse sauce this afternoon to my own recipe and pressure canned it for 90 mins, I was so nervous!! Lol but it went without a hitch and I'm thrilled with my jars of sauce! Thank you and Mrs Volfie for inspiring me to do this, it been a wonderful experience! Blessings Xx
Mother-Reiki
That’s crazy that they don’t sell those
,
Hope you’re enjoying it
Uh oh. You canned dairy? I hope you're still alive
@@Ena48145 bolognese sauce is tomatoe sauce not dairy
@@Ena48145 there are many people canning butter, and milk with great success
Hi, from San Diego, CA. Just wondering if you’ve been canning up a storm these past six years since you received your canner? 😃
You and The Mrs. Volfie are the only channels I watch. You are the two I really trust. Keep up the good work. I appreciate it!
I got an All American Pressure Canner about 9 months ago it cost me a fortune to get it shipped to England but it was worth every penny. I had never even heard of pressure canning until I started watching TH-cam but I have learnt so much from you all and I am eternally grateful. Now I do the same as you Noreen when I make a meal I do an extra large batch and can the remainder. Good video :)
I just wanted to say thank you so much for all of your videos on canning, you and a few other channels out there helped me gain the confidence I needed to get my pressure canner out and just go for it. I am so glad that I did!! You are an inspiration
Comprehensive demonstration of PC. Canning. Low on nonsense dialog, very good video.
Thanks for your comment! I have seen so many canning videos and I have made some that are long. Too long. But I feel that it is necessary to impart the proper information so people have the right tools to start!
Noreen, Thank you for showing the proper respect for the steam coming out of your pressure canner (at 15:44). Steam doesn't throw any punches, and will severely burn you if you give it a tiny chance! You're the only one (so far) to use a pot holder to apply your weight. Thanks again!!
I live near a lot of Mennonites and amish and they found me a source for canning jars @ $4 per dozen (both sizes)...this older couple has thousands...It is super ironic that you spoke about your sink...as you were washing your jars, I was thinking that I would trade my stainless for yours in a heartbeat!! Thanks for sharing
My grandmother had a rocking chair in the kitchen and when she was canning she would sit there, rock back and forth, and crochet with one eye on the canner.
Excellent video! Watching in 2022-you make the world a better place!
Thank you!
I also agree that safety and sanitation are important, that is why I always make sure to drive that point home myself. When I can I clean all surfaces with bleach and hot water. When doing a sauce like this, the way I have done it works for me. If you have a different way, please do it that way. Even, better make a video of your own and share it here on youtube, I'm sure others would like to see how you do things too.
Thank you for your kind comments! I wish everyone would use logic like you have. People who don't know what they are doing should not do demonstrations and they should always suggest that people do research for themselves. Scary things can happen!
I just found u a couple weeks ago. Ur information is so helpful. Thank u for all the time u share with us. It is appreciated.
Home madebspaghetti sauce is si the best, im 17 and for about 10to 12 years or so ive been eating spaghetti with store bought can sauce which is great but just this years I tried one of my grandma's sauce and I alomost regret all those cans bought in the store :)
Good job. The only thing I might mention, from my own experience, is about the contents of the jar coming our during processing. I find it's usually because a jar was just a little bit too full and it looked like some of them that you filled may have been. Don't let people get you down about germs. People are so paranoid anymore. Canning properly KILLS all the bacteria in the product. No different if you made the sauce a day before or an hour before canning.
Thank you Noreen. I have watched a few other videos also. I appreciate them. My daughter and I are just getting back into canning. I should say I am, she has the produce and I'm canning it. I don't have a pressure canner. But, the way you did this spaghetti sauce on here makes me want to can spaghetti sauce it sure would be a lot handier when I have the grandchildren over and all I have to do is open a can of my own spaghetti sauce already made. Thank you again.
Wow, watching this again brings back memories! I started canning because of the HHH and Bexar. I went with a smaller All-American model because of how expensive they are and I wasn't sure i would like it. It turns out that I DO like it and I am seriously debating now between a 925 and a 930. Thanks for all the great information you have given us over the years!
Thank You for showing that canning isn't scary. Also for showing the proper way to do things. What is scary is how some people on TH-cam can things. Always check the Ball Blue Book. God Bless to You and Yours
I took your advice and purchased the water bath canner. So far I have canned your mixed vegetable bread and butter pickles and peaches.They all sealed and look beautiful. Thank you!
This was a great video! I am heading to Harris Teeter today!!! I started canning this summer and love love love it! We eat out of storage at least once or twice a week and my family loves the canned meals. Thank you!!
Hi Noreen, my name is Regina i live in Wisconsin, i just started watching your vids and i love them, great information, i have bought a small presto canner that i love to use,i can just about everything. I just watched your ketchup one and i am going for it girl. I have lost alot of family in the last 6 yrs, my brother at age 51 died in Jan, but since i started canning it's almost relaxing and keeps me busy, so i want to thank you for making my days:) God Bless you and your family :) HUGS frm Wi
Thanks for sharing your experience with the pasta sauce. I have canned for several years, but not my own sauces or soups. I have decided now is the time for me to get my started.
Thank you, Noreen.:) I'm sure glad you explained the fact that some of the sauce will escape into the canning water...I had no idea this was normal. Can't wait to try this!
I want to thank you so much I am new to this and was scared really but you really helped me so much. I feel alot more confident now especially with your step by step instructions You really ar awesome. I also watched Perbain and I am just so grateful to you ladies need the help and really want you to know I appreciate your help. Mercedes in Las Vegas God Bless
Thank you soo much Noreen! You are the only person that I have seen that has mentioned some things we need to know! Like the fact that liquids do escape from the jars, and it is ok. I have done 4 canings so far in a year with no problem, except not being too sure of my self.I have always smelled what I was caning, and worried about it. Thanks for putting my mind at ease.I wish someone could do a vid of good vs bad, and show the examples, like how the weight is supposed to rock? I'm now sure I have been too hot at first for over half the time under pressure from you.
Thank you so much for your prompt answer. I will be buying both types of canners.
My All American Pressure Canner holds either 14 quarts or 16 pints. I have never pressure canned anything in half pint or quarter pint jars but if I did, I think you could easily fit 20 half pints and lots of those quarter pint jars. Bev (TheMrsVolfie) uses those small jars to can fish in that her hubby catches fresh at their campsite!
I canned a bit in my younger years and stopped.. Last year I got back into it and wonder why I stopped! It's so good to grab a jar in the middle of winter.
Exactly! Thanks for the comment!
I love the new music on your videos.
Thanks for doing this...I learned a lot.
Blessings to you Noreen.
Pints for 75 minutes Quarts for 90 minutes. Refer to your local extension office for information about how many pounds of pressure is recommended for your area. In mine I use 10. Have fun! Thanks for watching and commenting! Noreen : )
In my opinion, "they" being the government, don't really want you to can your own food because then you won't be buying it from corporate entities. We have been doing it this way for a while. Following our OWN recipe, not one in a canning book and we enjoy our sauce anytime we like. The rule you must follow is, it MUST be pressure canned and it must be done at the length of time required for the longest processed ingredient. In our case the meat. We process for 90 minutes at 10lbs pressure.
Extremely based.
Thank you Noreen. I learned a lot from watching your video. You were very clear and easy to understand.
What a great video! I have always had a phobia about pressure cookers (I have no idea why) and you were so thorough with your "how to" that I may actually try this. Thank you!
you are so right... it is just great to have these meals ready in the pantry... and i further agree... if i had known how easy it was to can i would have started years ago... it is so nice that rick helps you with your vids AND cooks! luck you... you have the big canner... mine will only fit 7 qts.... i may need to upgrade... :-) you did a great and thorough explanation of the process...
Thanks for the input and the back up! I agree, some people talk like they live in a hermetically sealed plastic bubble! Not me! I get dirty, I have kids and pets and I actually LIVE my life the way I want. Sometimes that means dirt. However when it comes to canning, I am a stickler for sanitation. I haven't killed anyone yet! ; )
Thank You SOOOO Much !!! I worried so much when I saw sauce outside of my jars. 10-21, hope you and family are well.
Noreen, use baking soda mixed with liquid dishsoap to clean your sink it works wonder on white dishes toooooooo. Thanks for sharing this video with us.
Thank you for the straight forward video. Ive got my own spaghetti recipe that I wanted to pressure can, but everywhere I look people just tell me how to can their specific recipe as if I cant can my own recipe.
Thank you for this! I canned for my first time today! Love your video! And you should look into getting a show!
That is what the USDA would like you to believe. This tomato sauce was still warm when we jarred it up the next day. Everything is totally fine. Noone is sick and never will be. I take the utmost precautions, however I think that safety Sally's need to get over it. 100 years ago they did not have refrigerators. People lived long lives. I think that we sometimes go overboard these days with the whole germ thing.
Thanks Noreen!!..will be canning tommorow!!
Outstanding video presentation, very well done, thank you .
I took advantage of that Harris Teeter sale as well. Ragu sauces buy 2 get 3 free and I had coupons! Greetings from Greensboro, NC!
thanks for another great video. this is also a great thing to do when i can get giant cans of sauce or diced tomatos on sale and combine them with what comes from my garden and can it all up to save tons of money and eat better and more convenience is nice too. thanks!
My X's mother canned SO MUCH FOOD from fruits and veggies to beef stew and meat spaghetti sauce. It was DELICIOUS and the highlight of visiting them was that we always came home with a box of her wonderful canned goods.
She started canning in Phoenix when she met a group of Mormon ladies that all brought their stuff to can to a canning party and they'd make a day of it.
Everyone went home with a jar or 2 of each person's stuff then the rest was donated to charity. She wasn't Mormon but it was open to anyone that wanted to come.
I hope to find a group like that now that I'm settled in Las Vegas.
I got an Instant Pot so I'm looking forward to canning my spaghetti sauce, chili, and making less sugar jams.
hi Noreen, I think you and Rick rock.. I think you guys need your known cooking show on tv..
I don't recommend it, but you can. I have seen others do it. You should not allow the jars to touch when water bath canning and you also need to make sure you have at least 2 inches of water on top of the jars when water bath canning. If your pressure canner allows for those things then give it a try. But picking up a water bath canner for under 20 dollars is really a good investment. You can put lots of jars at once and you always have a deep enough pot.
Just do it! Everyone I know does their own sauce and they can it this way. You should always be cautious when opening the canned item by checking for a proper seal, proper smell and proper appearance. Always check these things first. If everything looks alright then you are good to go. I hate the way "the canning experts" try to tell you that you should only can according to a canning recipe. My grandmother canned for years and never followed a recipe. She just used common sense.
noreen... you're a kitchen magician!
LOL! I don't know about that but thanks for the vote of confidence!
i've always been so curious about canning but i'm a chicken with the pressure and the steps on how to do it . I've never seen anything canned and i'm such a visual learner. I dunno i've considered buying a canner but i'm still a chicken LOL maybe after the holidays i can look into it...it looks interesting!
How long is the sauce good for? Months,years? New to canning but I've fallen in love with it! Thanks 4 the great video!
Noreen...why do we wipe down our rims if the sauce is going to seep out anyways while processing? Not that wiping them is a hassle, its not, just a newbie who is curious to know. Thank you for sharing your experience and knowledge with the rest of us. ~Mandy
Unfortunately, if you do not have a pressure canner, you cannot can meat sauce. You can only can high acid foods in a water bath canner. Meat is a low acid food and cannot be canned in a water bath. If you wish to can spaghetti sauce that is mostly tomato and perhaps onion and garlic for seasoning, you can water bath that and add meat later. You would process non meat sauce at 30 minutes for pints and 60 minutes for quarts in a water bath. I would also add 1 tablespoon of vinegar per pint.
Great presentation thank you for sharing!!! 10 Stars!!!
Hi, Great instructional video, Thanks. Do you recommend, when pressure canning, adding any lemon juice and/or a bayleaf to just a tomato sauce without any meat.
I recommend doing research and following safety tested recipes. Having the proper equipment and understanding g the difference between pressure and water bath canning.
Noreen, is it ok to just pressure can everything? I mean would it be safer for me? Thanks so much for all the helpful info
I want to thank you for this informative video. I was frustrated with the videos that claimed to describe the Granite Ware pressure canner and its use. I was able to figure out how to do it very nervously with the instruction booklet, but watching your explanation reassured me I was using it properly.
I do have a question: is it possible to use the steamer to can two levels of jars?
+Merrilee Firstly, you cannot use the "graniteware" pot to pressure can spaghetti sauce or anything with meat or low acid vegetables. You need a pressure canner like I have demonstrated. You should not use the steam canner to can any type of meat or low acid vegetables. If I am misunderstanding you I apologize.
Love this video Noreen!!
I didn’t see you add lemon or citric acid. I see lots of videos that do add it, but I can’t find out why they do and some like you don’t. Thank you Noreen!
I love all your videos your a good cook.
All American does not recommend that you use their canners on glass top flat top cooking surfaces. You will risk the chance of your cook top cracking. That being said, I know people who have been successfully using their All American Canner on their flat top cook stoves for a while, however they do not have the behemoth that I have, they have smaller versions. You can go to the All American website to see what size would best suit your needs. They really are the best!
I would use the 15 pound weight. It never hurts to use more. It only hurts to use less.
Interesting. So if you pressure can you don't need to sterilize the jars?
I love your video's.new at canning.ty Marie
Hey Noreen! Thanks for your canning and preserving videos - entertaining and informative. I heard you mention in one of them you're in Indiana somewhere. I don't know if you have Meijer stores in your part of Indiana or not, but they have all Ball canning jars on sale now - thru 12.28.15. 25% off! I picked up wide mouth pints for 7 bucks a dozen!
+Gaylon Karstens Rick grew up in Indiana. We live in North Carolina. Don't have Meijer here. Wish we did. I hear all kinds of good deals from people who have them here on TH-cam. If I buy another flat of canning jars, I think it will be illegal. LOL!
No, the heat and the pressure will take care of sterilizing during the canning process.
THanks for showing how to work within small area;)
Thanks Noreen for this. I need to check out how much those pressure canners are. I've been wanting to get one and start making my own sauces, soups etc.
I do not have a pressure canner, I use a traditional water bath, How long would I process my sauce in a bath?
Hi Norren. after you finished canning the sauce. Do you store it in a cool place or can it sit out on the counter top like store bought sauce?
Noreen,
Have you ever tried the Tattler reusable lids?
For the past two years or so, I noticed a rather huge increasing on the price of lids, especially on the widemouth ones. I used to be able to get the regular one at the dollar store for 1$ for a 12 unit box and the widemouth for 1.25$. Now, I cannot get them at the dollar store anymore and they run from 3.69$ to 4.49$ at a major Canadian hardware store, depending on the size.
Although I like to can and I like the feeling of accomplishment it provides, I have a 2 points question:
Firstly, it's simply a question of finances, at 3.69$ per dozen, it adds 0.30$ to each canning regular jar and 0.40$ to a widemouth one. I live in an apartment (so, no garden) and buy products at the market when they are on season and at the grocery store, when on special... But, adding the cost of the lids to the cost of produces, to the cost of electricity and to your own time, is it really worthwhile to can anything?
Secondly, what about the waste? I reuse my metal lids for dehydrated goods (like mushrooms), with my foodsaver attachment, but otherwise, those finally end up being more trash in the landfill...
So, my question is, have you ever tried the reusable lids and if so, would you make a video on it? How to use those, what errors to avoid and your final conclusions...
Thank You!
Wowww Thank you for the detailed method of pressure canning. I was watching home made pasta sauces and I clicked on your link. This was extremely informative. Thanks again.
Yes, as long as you process for the time required for the largest jar in your canner. If you were going to process pints and quarts of spaghetti sauce you would need to do it for 90 minutes.
Is that only if there’s meat in there? What if it’s just tomato, peppers, onions, garlic and herbs? I thought pressure canning time was 25 minutes for quarts? I’m making some tomorrow so I appreciate any response :)
Also, if it doesn’t seal and you need to recan, how do you go about that with a jar that already has citric acid in it?
@@MFaith777 You need to follow a safety tested recipe. We no longer can this. You can get more information on processing times by reading the Ball Blue Book.
Hi Noreen. I would like to know if I can immerse the lid of the ALL AMERICAN CANNER in water when cleaning it. Please tell me.
Very cool, I have just got my grandmothers pressure canner out of storage, ordered new gaskets and am fixing to step past water bath. I would have freaked out if I had tried this without watching your video (the sauce in the water would have sent me over the edge). I am guessing chilly would be done the same way?
p.s. your pepper relish is awesome!!
Noreen I have a question for you..I am going to can fruits andVegetables for the first time ever and I don't want to buy two separate cannes. Can I do everything in a pressure canner?
Great video, can you show how you oil canner & lid. You were out of focus. Also why can vs. Just saving the jars?
I have shown that in other videos. I do not can that much anymore. So probably wont be doing a video of just that.
@@NoreensKitchenOfficial oh ok. I will rest of your video, I have seen several but thank you
Noreen, Thanks for the video. I enjoy them all. Just one question, With cooking the sauce for so long, are any of the nutrients destroyed?
This is an excellent video!
thank you for your vidio iam just now starting to can i try to learn as much as i can before i atemt to can, can you can ready made food if you used frozen meat to cooked , i olso see a vidio where they say do nat yuse spices can you tel me if you do? thank you soo much
What size is your All American canner in this video? Thanks for sharing 👍
The sticker on the top says it's a model number 930, so that according to the All American website means _"Capacity - 30 Quarts (Liquid), 19 Pint Jars, 14 Quart Jars"_
for jar tops, how do you sterilize? Do you bring water to rolling boil then drop your tops in? How long do you let them sit or do you boil them for a minute or two? Sorry for all the questions but when I try this I want to do it correctly. Thank you
You should read and properly research before you attempt to to do this. The Ball Blue Book has all the answers to your questions. It is not necessary to heat the lids for pressure canning when cold packing such as I have here. Only when hot packing. If you do not know the difference, the Blue Book will help you understand. You NEVER want to boil your lids. In fact Ball does not recommend even simmering the lids anymore. Please refer to the proper research material. TH-cam videos are fun and somewhat helpful, but they are not always the best resource and never replace the act of actually researching and reading to understand the process. Hope that helps.
Leave the cheese out and add it later when you reheat the sauce. Always better to leave out the dairy especially when making a shelf stable product.
Great Video. Regarding spaghetti sauce, how long is it good for after canning. In other words how long is it until you reach your expiration date?
What is the difference between the hot water bath canner and the pressure canner? Which is better to use?
it depends on what you are canning, there are videos on youtube about it
Your best place to start is with the purchase of the Ball Blue Book of canning or the Ball Complete Book of Home canning. Read and research about the different types of canning for low acid and high acid foods. Watching TH-cam videos is only something that should be done as a secondary accompaniment to your real research. Please also make sure you understand completely the proper sanitation and processes involved as well as have the proper equipment before your start along with recommended recipes. Do not can anything until you know exactly what you are doing or you seriously could kill someone.
Did I see two layers of quart size jars? If so, how many layers of pint size can be canned in your big American made canner?
im sorry did you use ragu as a base? if so why not just keep the jars of ragu? i always thought you want to start with fresh tomatoes to make the sauce.
Awesome video, thanks so much for your help. We are new to canning and have bought the Ball Book. Do you know if its ok to do sauce and have a couple of meatballs in the jar too? You did a meat sauce so I am assuming its ok to do meatballs and sauage in the sauce? Thanks!
Can we wash the canner in the dish washer except the lid?
I missed the recipe for your spaghett sauce, I would like to try it if I may.
I put up sauce from time to time using a 921 pressure canner. This time i had more than normal amount of red in the bottom of my canner. I am very consious of headspace. so im wondering about contamination.
Any thoughts ???
Do you think you can also add meatballs to the sauce and can it???
Those canners would be too heavy for the glass top stoves. Is there a way to can without pressure cookers?
Hi Noreen!
Is that the All American 30 canner?
That is what I ordered today I pray it is not too big for me.
Many blessings to you & your family...happy canning! :-)
Mine is the 930. That is a double stacker. I also have a single layer 921
@@NoreensKitchenOfficial thank you!
You always have some awsome video's. :-)
I love your videos and have learned a lot from them, I am new in canning and have canned a few things now can you can spaghetti sauce with all kinds of vegetables , celery, onion, pepper, etc..?
Thank you for the information!!!😋 what's the model of the pressure cooker?
we have a flat top ceramic or maybe glass stove top.... can i use this on that stove??
hey im getting some air bubbles in my finished product.. ran 10 psi for 90 min.. didnt think over cooking would hurt but like i say, it does still have some air bubbles in the jar.. is this a bad thing?? PLEASE HELP!!
-jason-
One other thing,, I love your videos! I missed where you said how long to can the quart size jars of sauce and how long should pints be canned, thanks so much for your videos......Ken
Hi, this looks yummy, Are those 1 liter jars ? You are using? The pints,quarts, half pints thing is confusing to me. Quarts is 4 cups? Or 8?
I am in the United States and we are not metric. We use imperial measurements. We use Quarts (4 cups), Pints (2 cups) and half pints (1 cup) A half pint is typically referred to as a jelly jar.
@@NoreensKitchenOfficial Hi, thank you . I knew you lived in USA. Thank
@@NoreensKitchenOfficial Thank you very much. I'm writing this on the first page of my recipe book. Thank you for your wealth of knowledge. Your simply amazing!
Are you pressure canning spaghetti sauce because it has meat in it? I usually water bath spaghetti sauce but without any meat in it.