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Farm Kitchen:  Another Pressure Canner Question  |
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Calicogirl
True Blue Farmgirl
5216 Posts
Sharon
Bruce Crossing
Michigan
USA
5216 Posts |
 Posted - Jul 11 2010 : 2:06:24 PM
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Hi ladies,
I have wanted to purchase a Pressure Canner for awhile. My intent is to can my Marinara Sauce and Soup recipes.
I heard that you should ONLY use recipes for those items that are in canning books and not your own.
~Is this right?
~If so, can anyone explain that to me?
The whole purpose I wanted to can was for using my own recipes. I would sure appreciate any input!
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
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quiltin mama
True Blue Farmgirl
436 Posts
Heather
Crescent City
CA
USA
436 Posts |
Posted - Jul 11 2010 : 2:57:54 PM
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Hi Sharon! :)
I wouldn't see why you couldn't use your own recipes. If you're making marinara sauce I would just use a book to see what the proper pressure and time to can are. That may be what people are refering to when they say not to make up your own.
The other thing you may want to consider is the amount of salt in them. Salt is a natural preservative and a recipe from a book is going to offer the correct amounts needed for preservation.
my blog www.mountainhomequilts.blogspot.com
handmade quilts on etsy www.mountainhomequilts.etsy.com |
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Calicogirl
True Blue Farmgirl
5216 Posts
Sharon
Bruce Crossing
Michigan
USA
5216 Posts |
Posted - Jul 11 2010 : 3:16:09 PM
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Thanks Heather :)
I look forward to seeing what the other gals say too. :) I would love to can my own recipes :)
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
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1badmamawolf
True Blue Farmgirl
2199 Posts
Teresa
"Bent Fence Farms"
Ca
USA
2199 Posts |
Posted - Jul 11 2010 : 3:36:25 PM
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I pressure can alot of sauces , soups and stews, I do this without the "BOOK" recipes, and so far, I've never had a problem. I would think marinara sauce would be the same as spagetti sauce? I use very little salt , if any in all of my cooking and canning (health reasons), and then again have never had a problem. I will be interested on what others will say also.
"Treat the earth well, it was not given to you by your parents, it was loaned to you by your children" |
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Calicogirl
True Blue Farmgirl
5216 Posts
Sharon
Bruce Crossing
Michigan
USA
5216 Posts |
Posted - Jul 11 2010 : 3:39:36 PM
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Thanks Teresa :)
My Marinara Sauce is basically a Spaghetti Sauce but with ground beef and Italian sausage in it. Hmmm, I wonder if I would need to adjust the salt.
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
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Ms.Lilly
True Blue Farmgirl
826 Posts
Lillian
Scotts Mills
OR
USA
826 Posts |
Posted - Jul 11 2010 : 7:25:58 PM
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Yes, Sharon there can be issues with canning soups and things that are not a USDA tested recipe.
The main problems are trying to can something that is too thick and improper times for the low ph. This is a great site to read and it will explain what you are asking.
http://www.uga.edu/nchfp/how/can_home.html
Lillian |
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Aunt Jenny
True Blue Farmgirl
11381 Posts
Jenny
middle of
Utah
USA
11381 Posts |
Posted - Jul 11 2010 : 8:28:25 PM
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I can my own recipes all the time. I do try not to can anything too thick. You should always use the time for the ingredient that uses the longest cooking time....for instance..beef in veg/beef soup needs 90 min. which is the longest time of any of the ingredients so you use that. Be sure to adjust for altitude as well. I live at 5,500 ft. so I use 13 lb. pressure instead of 10. My favorite canning book,if you really feel better using recipes, is Jackie Clays canning book..which is available on the Backwoods home Magazine website..awesome book with great recipes.
Jenny in Utah
Proud Farmgirl sister #24
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
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natesgirl
True Blue Farmgirl
1735 Posts
angela
martinsville
indiana
USA
1735 Posts |
Posted - Jul 11 2010 : 10:46:26 PM
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My aunt uses lemon juice in her sauces instead of salt unless there would be a major issue with the taste. Then she uses sea salt instead of iodized salt, better for the blood pressure. She says 1/8 cup per quart or so is good in tomato sauces and I've never turned down a second helping of her sauce!
Farmgirl Sister #1438
God - Gardening - Family - Is anything else important? |
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Calicogirl
True Blue Farmgirl
5216 Posts
Sharon
Bruce Crossing
Michigan
USA
5216 Posts |
Posted - Jul 16 2010 : 06:42:38 AM
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Thanks ladies for you input. I checked out the website above but couldn't find anything about using particular recipes (I probably missed it!) I huess I have to weigh this out, but I definitely want to get Jackie Clay's book. Thanks again!
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
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Farm Kitchen: Another Pressure Canner Question |
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Another Pressure Canner Question
