In another thread, I mentioned my purchase of a new pressure canner. Reading instructions of proper canning was a little eye opening to me.
About 30 years ago, my brother taught me how to can using a hot water bath. Since then, I've been making and canning spaghetti sauce regularly, using the method he showed me. My recipe for 2 gallons of sauce includes 4 lb of browned hamburg. My process has been to bring the sauce to a boil, simmer for 2-3 hours, then transfer into sterilized quart jars and into the hot water bath. After the water returns to a boil, I let them process for 30 min and remove from the bath.
From what I'm reading now, this is a ludicrously short amount of time. Most articles I see say that you need to leave them in for closer to 90 minutes, and even in a pressure canner, for over an hour.
I've been making batches of this sauce twice a year for 30 years, so it sits on the shelf for as long as 6 months before opening.
Why are we not regularly sick?
About 30 years ago, my brother taught me how to can using a hot water bath. Since then, I've been making and canning spaghetti sauce regularly, using the method he showed me. My recipe for 2 gallons of sauce includes 4 lb of browned hamburg. My process has been to bring the sauce to a boil, simmer for 2-3 hours, then transfer into sterilized quart jars and into the hot water bath. After the water returns to a boil, I let them process for 30 min and remove from the bath.
From what I'm reading now, this is a ludicrously short amount of time. Most articles I see say that you need to leave them in for closer to 90 minutes, and even in a pressure canner, for over an hour.
I've been making batches of this sauce twice a year for 30 years, so it sits on the shelf for as long as 6 months before opening.
Why are we not regularly sick?
