Sunday, August 26, 2007
Spaghetti Sauce - Canning
The strained sauce cooks for several more hours. As the water content evaporates, the remaining sauce thickens, and the time boiled is a matter of personal preference. We usually cook for three or four more hours before filling the canning jars.
The filled jars are capped and placed in a boiling water cooker for 20 minutes of treatment. The process insures a tight seal and preserves the sauce for several years, if desired.
We canned 30 quarts of sauce in this venture. There are questions as to the need or desireability of making another batch this year -- to be determined....
Suki, the inspector, looks over the clean-up process. She was hoping this pail held something of interest to cats.... No such luck this time, but her ever hopeful searching is one of her most endearing qualities!
Subscribe to: Post Comments (Atom)
Post a Comment