Making and preserving homemade meat sauce is a fantastic way to keep delicious, hearty meals on hand while avoiding preservatives and additives often found in store-bought options. Pressure canning is the most reliable method for safely preserving low-acid foods like meat sauce. This blog will walk you through everything you need to know, including preparation, canning times, and safety tips.
How Long Do You Pressure Can Meat Sauce?
The canning time for meat sauce depends on the size of the jars you are using. For a meat sauce that includes ground beef, sausage, or any other meat, the USDA provides the following guidelines:
- For pint jars: Process for 75 minutes at the correct pressure level.
- For quart jars: Process for 90 minutes at the correct pressure level.
The pressure level depends on your altitude:
- 0–1,000 feet: 10 pounds of pressure using a weighted gauge, or 11 pounds using a dial gauge.
- Above 1,000 feet: Adjust the pressure level according to your altitude (e.g., 15 pounds for a weighted gauge above 1,000 feet).
Ingredients for Meat Sauce
To make a basic meat sauce for canning, you’ll need:
- Ground meat: Beef, turkey, pork, or sausage work well.
- Tomatoes: Fresh, canned, or a combination of both.
- Vegetables: Onions, garlic, celery, and carrots for added flavor.
- Herbs and spices: Basil, oregano, thyme, salt, and pepper.
- Optional additions: Mushrooms, bell peppers, or red chili flakes.
Note: Avoid adding ingredients like dairy, flour, or thickening agents before canning, as they can interfere with proper heat penetration and may compromise safety.
Natchitoches Meat Pie Recipe
Step-by-Step Process to Pressure Can Meat Sauce
1. Prepare Your Meat Sauce
- Start by browning the ground meat in a large pot. Drain any excess fat.
- Sauté your vegetables (onions, garlic, celery, etc.) until soft.
- Add tomatoes and seasonings. Simmer the sauce for about 30 minutes to let the flavors meld.
2. Prepare Your Jars and Lids
- Wash your jars, lids, and rings with hot, soapy water. Rinse well.
- Sterilize jars by boiling them or running them through a dishwasher cycle. Keep them warm to avoid cracking when filled with hot sauce.
3. Fill the Jars
- Ladle the hot meat sauce into warm jars, leaving 1-inch headspace.
- Use a non-metallic utensil to remove air bubbles. Add more sauce if needed to maintain the 1-inch headspace.
- Wipe the jar rims with a clean, damp cloth to ensure a good seal. Place lids on top and screw the bands finger-tight.
4. Prepare the Pressure Canner
- Add 2–3 inches of water to your pressure canner (check your canner’s manual for specifics).
- Place the jars on the rack inside the canner, ensuring they don’t touch each other or the sides of the canner.
5. Start the Pressure Canning Process
- Lock the lid of your pressure canner and turn the heat on high. Allow steam to vent for 10 minutes before placing the weight or closing the valve.
- Once the pressure reaches the required level, adjust the heat to maintain it.
- For pints, process for 75 minutes.
- For quarts, process for 90 minutes.
6. Cool Down and Remove the Jars
- Once the processing time is complete, turn off the heat and let the canner cool naturally until it depressurizes.
- Carefully remove the lid, opening it away from you to avoid steam burns.
- Use a jar lifter to remove the jars and place them on a towel-lined surface.
7. Check the Seals
- After 12–24 hours, check the jar seals by pressing down on the center of the lids. If they don’t pop back, the seal is good.
Storage and Shelf Life
Properly canned meat sauce can last for 12–18 months when stored in a cool, dark, and dry place. Always inspect jars before use. If you notice a broken seal, bulging lid, or an off smell, discard the contents immediately.
Tips for Successful Meat Sauce Canning
- Don’t Rush Cooling: Allow the pressure canner to cool naturally. Forcing it to depressurize quickly can result in jar breakage or sealing issues.
- Use High-Quality Ingredients: Fresh, ripe tomatoes and lean meat will enhance flavor and shelf life.
- Avoid Thickeners: Cornstarch, flour, or cream-based sauces are unsafe for canning. Add these after opening the jar.
- Label Your Jars: Include the date and contents on the lid for easy tracking.
- Test Your Pressure Canner: Regularly check your canner’s gauge for accuracy to ensure food safety.
Common Questions
Q: Can I use a water bath canner for meat sauce?
No, meat sauce is a low-acid food and must be pressure-canned to ensure safety.
Q: Can I add cheese or cream before canning?
No, dairy products are not safe for canning. Add them just before serving.
Q: What if I live at a high altitude?
Adjust the pressure level according to your altitude. Consult your pressure canner’s manual for specific guidelines.
