Tuesday, October 5, 2010
Pressure Canning Spaghetti Sauce
Yesterday I pressure canned for the first time, making homemade spaghetti meat sauce. It's awesome! It went very well. My electric Maytag range burner did very well...and I just stood there and adjusted the temperature often until it settled in. I made sure it never went below 10 pounds (and in fact kept pretty much at 13 pounds) for 75 minutes as required by the Blue Preserving Book for spaghetti sauce. Tomorrow we'll have spaghetti but I'm using what's left from the process instead of opening up a newly canned jar.