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Old 05-01-2016, 10:14 PM   #1
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Join Date: May 2016
Location: Detroit
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Just purchased a pressure canner...

I've read so many contradicting forums on canning meat, I figure I'll just straight out ask, even though I'm pretty sure I won't like the answer...
I'm mostly interested in pressure canning my spaghetti sauce which includes crushed tomatoes, tomatoe paste, ground round and a lot salt. After a about 2 hours of stirring on low heat I also put browned (and the oil I use to brown the meat)thin slicked chicken, thin pork loin and italian sausage in and cook for an addition 2 hours or so. Should I forget about canning this recipe or is there hope for my freezer here? I really appreciate any feedback.
Thank you,


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Old 05-01-2016, 10:52 PM   #2
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Location: Southeastern Virginia
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Hi, Nicole. I would suggest not relying on forums for these answers, but sites with tested, reliable recipes. Here is one: http://nchfp.uga.edu/how/can_03/spag...auce_meat.html

Be sure to read all the linked pages as well, for background information.

I think you're taking a risk by putting in all those meats. I would freeze it.

The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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Old 05-01-2016, 10:59 PM   #3
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I'd freeze it as well.
She who dies with the most toys, wins.
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