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Pressure Canning Tomatos(spaghetti sauce), how long?
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Fisher    Posted 09-18-2002 at 11:51:06       [Reply]  [Send Email]
Hi and thanks if you can help clarify this question for me!

I'm going to make spaghetti sauce (no meat) and can it in a pressure canning system. The booklet instructs me to let the machine vent steam for 7-10 minutes, and then to put on the weight to build up pressure. It then says "at 15 lbs. pressure, I need 0(zero) minutes."

Does that mean that the app. 10 additional minutes it takes the cooker to get from 0 to 15 lb. pressure is sufficent to safely seal the sauce?

Or does it mean that it's not advisable to do it at 15 lb.s zero/0 = don't do it at this pressure.

Tom A    Posted 09-19-2002 at 03:46:53       [Reply]  [Send Email]
Hi Fisher:

We can lots of tomatoes, sauce, paste and the like. I put the lid on the canner, after it boils good I let it vent steam for 6 minutes, then put the weight on the takes about 5 minutes to build up to 10 psi; once at 10 psi, I process it for 10 minutes. Then I take it off the heat and let the pressure come down on its own, which takes about 18 minutes for a full cookerful. So the total time is really something like 40 minutes to process.

I'd strongly recommend the "Ball Blue Book" to anybody. It is the best guide to canning almost anything, very good instructions and explanations. Think it is about 8 bucks, and well worth it.

Tom A

Pcc-AL    Posted 09-19-2002 at 01:07:05       [Reply]  [No Email]
I can lots of tomatoes, relish and juice during the season. The booklet that came with my Mirror canner indicates that 15 lbs is usually necessary for meats and 5 or 10 works for vegetables. I probably overcook my canning, but it tastes great and I like to be on the safe side with preserving food. I have canned by venting without the weight on until the heat has sufficiently risen, apply weight and let it jiggle for 15 to 20 minutes.
I have also canned by starting with the weight on when the canner is cold. Wait until the first jiggle and go another 15-20 minutes. I really can't see much difference in the flavor of the food either way. I usually always use 10 lbs pressure. Works for me. Good luck.

Duke(WNY)    Posted 09-18-2002 at 16:04:48       [Reply]  [Send Email]
Couldn't find any recipes for meatless spaghetti sauce in my books, but for plain tomatoes it calls for 10 minutes at 5 pounds. You should be safe with that. Normally 15 pounds pressure is used for meat products, not vegetables.

Smitty    Posted 09-18-2002 at 12:16:35       [Reply]  [No Email]
After canning tomaote sauce using a pressure cooker for many years I started freezing the sauce in 1 quart ziplock freezer bags. I like freezing rather than canning for the ease of storage as the bags can be stacked after freezing because they are flat also shortens the work time.

Fisher    Posted 09-18-2002 at 13:45:02       [Reply]  [No Email]
Sadly, I lack the storage space to freeze the kinds of quantities I have. Guess I'll keep digging for some definitive info. on canning techniques.
As a rookie, I'm getting sorta confused by what seems to be all sorts of different opinions on how long you have to pressure cook the darn stuff.

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