Canning Meatballs and Spaghetti Sauce - Lori's Cookbook

Never thought of home made meatballs and sauce can pack it into jars. I always thought it came from factory only. Great to learn the new knowledge and thanks for sharing.

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viking-ventures (69) · 5 years ago

Thank you for stopping by!
When I joined my two Facebook groups - one's called "outlaw canners" and the other is "rebel canners" - my world was opened. The attitude in that group is: if it can be done in a factory, it can (probably) be safely done at home too. (And if our great-grandmothers did it safely, then we can do it too.)

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legendchew (61) · 5 years ago

I wonder how long can we keep it in jars? Your great-grandmothers must be a freaking awesome chef and you are too.

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viking-ventures (69) · 5 years ago

The USDA recommendation (I think) is like 18 months in the jars, but people say all the time that they opened a jar from many years ago and it was still good. The USDA is trying to avoid lawsuits - that's the basis of many of their ideas.

"great-grandmothers" was more of a generational thing. Neither of my grandmothers canned, but I'm sure at least one of their mothers did - though not the only one I got to meet. My mother taught me a lot of the basics, but the rest, I've had to pick up along the way - sometimes by trial and error... (some of which I'll cover in my next canning post.)

Thanks so much!

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seadbeady (60) · 5 years ago

That is pretty interesting - haven't seen this done before :)

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viking-ventures (69) · 5 years ago

Thanks!
When I was in Britain, I had to learn other ways of making jam due to the fact I simply couldn't find the things my mother used... Then, I was watching someone in eastern Europe canning chicken in a homemade set up using a water bath - it worked. That's when my eyes were opened to other methods that may or may not be USDA approved. (I suspect they were heavily lobbied by the pressure canner manufacturers...)

Another week, I'll show you another round of canning that is not USDA approved!

Thanks for stopping by!

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steemflow (72) · 5 years ago

Seems to be a good method....enjoy it for long.

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viking-ventures (69) · 5 years ago

Thanks! It's been a life saver - especially when someone gives us 10 pounds of ground deer or antelope.

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viking-ventures (69) · 5 years ago

Thanks!

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artemisnorth (60) · 5 years ago

Life saver. I thought I would need a pressure canner. Do you have some links to to resources?

I've always wanted to can soups etc. I'm excited now.

Posted using Partiko Android

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viking-ventures (69) · 5 years ago

I dug briefly yesterday, but I'll try to put together another post later - just on the basics of canning - especially the non-USDA-approved methods that I've tried. BUT, if you're on Facebook, I highly recommend the groups called "rebel canners" and "outlaw canners." They have huge numbers of files that you can look at.

It's a little difficult to find this info (at least in English - I haven't looked elsewhere) because the USDA mantra is so entrenched in everyone now, but our great-grandmothers waterbathed everything!

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helpiecake (54) · 5 years ago

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viking-ventures (69) · 5 years ago

Thank you so much!

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viking-ventures (69) · 5 years ago

Thank you so much!

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adalger (65) · 5 years ago

That is sooooo much tasty food !! .. can you send me a can or two, hehe ;)

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brittandjosie (71) · 5 years ago

Add time for alltitude , i never new that would be needed with cooking , and spaghetti Meatballs is the best and you Made alot !!!!

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viking-ventures (69) · 5 years ago

The time is more about canning, not just cooking. The reason has to do with the fact that water boils at a lower temperature the higher in altitude you get. There are other adjustments that you are supposed to make for high-altitude baking, but I haven't run into too much trouble there.

And yes, I made enough for about 4 batches of spaghetti and meatballs - using one quart of that plus one pint of the sauce.

Thanks for stopping by!