AnnaRaven
Lovin' The Homestead
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- Jan 2, 2011
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Okay, I have things I would like to can. Mostly pasta sauces. I tend to make up a new pasta sauce every other night and often in large batches. I'd love to can the leftovers in pints (or even half pints) rather than having them in the freezer taking up space. (I can't even tell you how much space in my freezer is taken up by pasta sauce!)
So - can I pressure can it instead of freezing it? For example, tonight's dinner was pasta with a sauce made from pancetta, swiss chard and ****ake mushrooms. Since there's pancetta in it, I'm assuming I need to can it 75 minutes 10 pounds pressure. Right? Is there something I'm missing? Is there some secret mysterious reason I can't just can it? It's not going to ruin the consistency. If I can it at the meat level, that should be sufficient to deal with any beasties, right?
What things do I need to be concerned about when "adapting" a recipe for canning? Because frankly, of all the books I've looked at, there's about TWO recipes we would eat. I would like to can actual food, not just ingredients.
So - can I pressure can it instead of freezing it? For example, tonight's dinner was pasta with a sauce made from pancetta, swiss chard and ****ake mushrooms. Since there's pancetta in it, I'm assuming I need to can it 75 minutes 10 pounds pressure. Right? Is there something I'm missing? Is there some secret mysterious reason I can't just can it? It's not going to ruin the consistency. If I can it at the meat level, that should be sufficient to deal with any beasties, right?
What things do I need to be concerned about when "adapting" a recipe for canning? Because frankly, of all the books I've looked at, there's about TWO recipes we would eat. I would like to can actual food, not just ingredients.