canning tomato gravy

chefsguigeNovember 22, 2011

Heres my recipe beef and pork bones carrots celery onions garlic san marzano tomatoes tomato sauce contadina tomato paste takes two days of cook time to make I bought a pressure canner can I safely can this

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There is no safe way for you to determine the pressure or time for a home cooking recipe. If you post this on the Harvest forum, you will get the same response from people who actually work in the home canning field. It's not worth the risk--freeze it.

    Bookmark   November 22, 2011 at 6:19AM
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I agree, there's no way of testing that recipe for safety. If I were intent on doing it I would can it for the amount of time and at the pressure given for canning beef or pork, or whatever the longest time for any single item included is. However, that does not take into account the density of the final product, fat content, acidity of the tomatoes, many factors and certainly doesn't guarantee you a safe item. In addition, some things don't can well, so the end product might not be what you expect it to be.

I agree with lacey, I'd freeze it and I'm one of those people who can EVERYTHING.


    Bookmark   November 22, 2011 at 12:17PM
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I concur! Why not try an approved recipe and see if you like it.

The National Center for Home Food Preservation has a Spaghetti Sauce with meat. You can use that as a starting point.

You can safely add or delete sugar.
Add or delete dry herbs and spices (NOT fresh).
Reduce the amount of low acid veggies (carrots, celery, onion). You can't increase safely.

You'll need a pressure canner. This cannot be done in a water bath.

Freezing is certainly the easiest option. You can make it exactly how you like and freeze with no safety issues.

It just isn't worth the risk for me. Sure, I like to make MY recipes, but some just have to be done fresh. Not everything can be canned at home. We are limited by the tools available. Commercial companies can do many things the home canner cannot (say that fast five times....).


    Bookmark   November 22, 2011 at 6:51PM
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