HOMEMADE TOMATO JUICE FOR CANNING RECIPES

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CANNING BEEF - PRACTICAL SELF RELIANCE



Canning Beef - Practical Self Reliance image

Canning beef in a pressure canner is an easy way to preserve meat without taking up freezer space, and it's perfect for emergency preparedness or busy weeknight meals.

Provided by Ashley Adamant

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 1

Number Of Ingredients 2

Beef (Either cubed chunks or ground beef)
Canning Liquid (Water, Broth or Tomato Juice)

Steps:

  • Prepare a pressure canner according to the manufacturers instructions. For most models, this means adding 2-3 inches of water in to the bottom, along with the bottom trivet and then bring it up to a gentle simmer (180 degrees F).
  • Brown all meat, whether it's ground beef, beef cubes or beef strips. Remove the meat from the pan with a slotted spoon, straining out as much fat as possible.
  • While the meat is browning, bring canning liquid to a boil and keep it hot. Water, broth and tomato juice are all options, but I generally choose homemade beef broth.
  • Pack browned meat into prepared canning jars, either pints or quarts, leaving 1 inch headspace.
  • Pour boiling canning liquid over the meat in the jars, still maintaining 1 inch headspace.
  • Wipe rims and seal with 2 part canning lids to finger tight.
  • Load the jars into your pre-heated pressure canner, seal the lid and allow steam to vent for 10 minutes.
  • After steam has vented for 10 minutes, add the canning weight (for weighted guage) to allow the canner to begin coming up to pressure.
  • Once the canner is at target pressure (see notes, as the target pressure varies based on your elevation), process the jars for 75 minutes for pints and 90 minutes for quarts.
  • After the jars have processed, turn off the heat and allow the canner to cool completely. Once cool, unseal the canner and remove the jars.
  • Check seals, remove rings and wash jars. Store any unsealed jars in the refrigerator for immediate use. Sealed jars should maintain quality on the pantry shelf for 12-18 months if properly pressure canned.

HOMEMADE CANNED SPAGHETTI SAUCE RECIPE: HOW TO MAKE IT



Homemade Canned Spaghetti Sauce Recipe: How to Make It image

DIY canning spaghetti sauce recipes are a tomato grower's dream come true! Use up your garden bounty and enjoy it later in the year. —Tonya Branham, Mt. Olive, Alabama

Provided by Taste of Home

Categories     Dinner

Total Time 02 hours 10 minutes

Prep Time 01 hours 30 minutes

Cook Time 40 minutes

Yield 9 quarts.

Number Of Ingredients 15

25 pounds tomatoes (about 80 medium)
4 large green peppers, seeded
4 large onions, cut into wedges
2 cans (12 ounces each) tomato paste
1/4 cup canola oil
2/3 cup sugar
1/4 cup salt
8 garlic cloves, minced
4 teaspoons dried oregano
2 teaspoons dried parsley flakes
2 teaspoons dried basil
2 teaspoons crushed red pepper flakes
2 teaspoons Worcestershire sauce
2 bay leaves
1 cup plus 2 tablespoons bottled lemon juice

Steps:

  • In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Peel and quarter tomatoes; place in a stockpot., Pulse green peppers and onions in batches in a food processor until finely chopped; transfer to stockpot. Stir in next 11 ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, 4-5 hours, stirring occasionally., Discard bay leaves. Add 2 tablespoons lemon juice to each of 9 hot 1-qt. jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool.

Nutrition Facts : Calories 118 calories, FatContent 5g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 614mg sodium, CarbohydrateContent 17g carbohydrate (11g sugars, FiberContent 4g fiber), ProteinContent 3g protein. Diabetic Exchanges 1 starch

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