Cooking meals in our house are done by whoever feels like making that days dinner. However, with me being home more, I tend to do more of the cooking now. One of the problems with this is that our family likes different things and can’t eat certain things. I grew up eating the spaghetti sauce that my mom always made. I don’t know where she got the recipe or if it was just something she put together, but it was the same all the time. The problem with this is Brandon cannot eat this type of spaghetti due to his allergies. So, when it’s spaghetti night, he’s on his own for making it make sure that he can eat it.
This kind of sucks at times because there are days that I may be in the mood for spaghetti or the kids might want it, but he’s not. Then there are the times when I could go for the spaghetti I grew up eating.
Canning the spaghetti sauces that we both like!
Although we normally have Brandon’s spaghetti with meat it in, we decided to make a bunch of it without meat and if we decide we want to add it we can when we make a jar. You are probably going to laugh at the ingredients of his spaghetti, mostly because one of the ingredients does contain one of the foods he is allergic to. However, he sifts the dry spaghetti packet. Yeah, that’s not the funny part. Since he’s sifting it, this will remove several of the spices, so he has to re-add them into his sauce. Why to use the packet, I honestly can’t answer that!
Because we never measure our ingredients for spaghetti there will be no specific amounts; you can adjust them to your liking just as he does every time he makes a batch. This will be my first time canning anything, and thanks to Fagor America for providing us with a complementary pressure canning kit that comes with everything we’d need for our canning experience.
Who would have thought you’d need so much stuff to do some pressure canning? With the kit, we received you get a 10-qt pressure canner, a wire rack, jar lifter, ladle, bubble freer, jar wrench, magnetic lid wand, and wide mouth funnel. Everything we need to start the canning process except the jars, which you can pick up at your local department stores. Also included are several guide and recipe books to help you get started.
At first, I was a little nervous about canning, as I said this was going to be my first time doing it, thankfully hubby grew up with a mother who did a lot of canning so when I had a question that I wasn’t sure about he helped me out. Another great thing is there is a recipe in the instruction manual for canning pasta sauce, so I just had to follow the directions in that recipe for the canning! How lucky was I?
To get started, you first need to make your sauce! While your sauce is cooking, be sure to read over the instructions for the pressure canning kit to make sure you understand how the kit works.
- 5 Packet Zesty Italian Spaghetti
- 6 Can Tomato Sauce
- Brown sugar
- 2 Cans water
Mix all ingredients together in saucepan and cook for as long as you like. Some days we only cook it until it comes to a boil, some days we cook it for an hour. Just depends on how much time we have. Super easy to make this recipe!
While sauce is cooking, place clean mason jars in hot water to keep them warm until ready to fill with sauce.
Once sauce is completely cooked you can start filling the mason jars by placing the funnel into the first jar. Ladle the sauce into each jar, leaving about 1/4 of an inch of space at the top. I decided not to fill them completely so we wouldn't waste any sauce.
Use the bubble freer to remove all air from within the sauce.
Place the flat lid into the jar and then screw on the collars. Be sure not to do them too tight because you want to allow the air to escape during canning, and you do not wish to break the jar.
Place your wire rack inside the pressure canner and set your filled jars on top.
Pour about 2-3 inches of hot/boiling water into the pressure canner, place the lid on, ensure to lock it into place, and use the high-pressure setting.
Using high heat until the canner begins to steam out of the vent, once steam starts coming out and the pressure indicator has risen turn the heat down to maintain a gentle, steady stream of steam is coming out. Set your timer for 20 minutes.
Once your timer goes off turn the heat off and wait for the canner to depressurize.
Once depressurized you can then open the canner carefully and remove your cans. Place them on a clean surface to cool and wait for the cans to pop to know they have sealed properly.
We ended up using pint and half-size jars and we would have filled 5 of them altogether, however, we used some of the sauce for that day’s dinner, which is why the jars were not filled completely. I would have used smaller jars. However, these were the ones I had ready for the canning process.
Disclosure: Pressure Canning Kit was received for the purpose of this post. All opinions are that of my own. No other monetary compensation took place.