NCHFP Spaghetti Sauce without Meat
scunningham
11 years ago
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Linda_Lou
11 years agoscunningham
11 years agoRelated Discussions
Nchfp Spaghetti Sauce without Meat is the winner!!
Comments (4)Jill, I have narrowed my list of Recipes-I-Swear-to-God-I-Will-Only-Use to pretty much the same as yours. :-) I am guilty of purchasing books/magazines that have not been tested for safety. This is the only activity out there where you CAN do more harm than good by reading a lot and experimenting too much. I wish there were laws preventing untested publications and websites and blogs ("blogs"....I will always hate that word). Because unknowing people like me will buy them. Every one of them. If it weren't for these kind folks here on Gardenweb (which I haven't been active on in about 7 years and only recently began again), I could easily have a food storage that could be so deadly that it could be used for domestic terrorism. I would have never known what I was doing wrong!! Someday I will try the sauce with meat. Currently, I don't want to waste meat until I'm perfectly comfortable with pressure canning. I'm getting there, one safe project at a time........See Morepressure canning a water bath recipe
Comments (16)I wish i'd get e-mail notices Check your junk email box for them. Your mail program sends them there unless you tell it otherwise. Would this recipe be in any better shape if the tomato paste was added after canning, during preparation? Sure, much better. You'd still need a minimum of 20-25 min. in the PC (based on the Stewed Tomatoes recipe in BBB). Is the ph not so much a concern because of the lemon juice added? In part but also the pressure canning makes a big difference. No way this is safe for BWB caning.. But pH is still a concern because the ratio of tomatoes to onions/peppers is so low. Tomatoes are at least borderline acidic, the onions and peppers are very low acid and there is no way to know if the lemon juice is enough to off-set their pH. Bottom line it is a personal recipe so using it or trying to modify it for safety is all guesswork. As for testing and sources of approved recipes - tons of discussions here about all that. There have always been accepted and tested sources for canning and personal recipes have never been one of those sources. Ball books and NCHFP are the foundation sources that all reputable canning recipes are based on - all tested repeatedly. We have lists of additional books here too. The only thing hand-me-down and personal recipes have going for them is that no one has died from them yet - that we know of. For some folks that is enough. For most of us it isn't nearly enough. :) Think of it this way. The purpose of canning foods is safely preserving the basic foods while in season. It is NOT having ready-to-eat meals. You sauce recipe can easily and quickly be made fresh by canning plain tomatoes and tomato paste and having frozen or dried onions, peppers, and garlic on hand. But trying to mix all those things together and then add oil and then seal it in a vacuum jar, an anaerobic environment, without first insuring the proper density, pH, and processing time is an accident just waiting to happen. But the choice is always yours to make. Dave...See MoreNewbie question Re: Pressure Canning Spaghetti Sauce
Comments (9)The simple easy answer to your questions would be no, you cannot can it because one of the foundation rules of safe home canning is "You cannot safely can your own made-up recipes because you have no idea what the density or the pH is so processing type and time cannot be calculated. Personal recipes should be frozen, not canned." That's the simple answer from the approved guidelines and it is strongly encouraged that new or inexperienced home canners abide by that guideline. Does everyone abide by that guideline? No. As long as you recognize and accept you are moving into a potentially risky area you are free to do as you wish within some limitations. While canning already canned food is not recommended for several reasons, it is possible. The pH with already canned tomato products is usually ok as they add citric acid. But the density is still a possible issue. So my first question would be what is the exact recipe you want to make with specific measurements? Otherwise as already mentioned, yes you can always leave out any low acid ingredients you don't want but you cannot substitute others for them. Sugar (except in jams/jellies) is normally optional and can be left out. In personal recipes oil should be eliminated whenever possible or at least kept to a very bare minimum. Wine helps the acidity level so is no problem. All the pre-cooking isn't relevant to the canning safety and has no effect on the processing time required. So density - the thickness of your sauce when it goes into the jar - is the big concern when it comes to determining the PC processing time. Hope this helps. Dave...See Morequestion on 'spaghetti sauce without meat' recipe on NCHFP site
Comments (4)Sometimes the USDA/NCHFP will develop a recipe for boiling water bath, like a plain tomato recipe with added citric acid, and from their lab data extrapolate a pressure canning processing time. They don't do separate testing if they can test once and let the data serve multiple purposes. But some recipes, like the spaghetti sauce, are developed and tested without added acid specifically for the pressure canner. That's the case here, and the processing time reflects the pH and density as is without additional acid. You don't "have" to remove peels, but be aware that peels, especially around the stem, harbor the most bacteria. Also, some people object to a bitter taste from sauces that contain bits of peel or a leathery texture from remaining bits of peel in the final product. But that's a personal preference. I'd rather peel but some people don't. Carol...See Moreellen_inmo
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