Next on my canning list was spaghetti sauce. I didn’t want to make a large batch on my first attempt. Here is my recipe:
10 lbs Tomatoes
2 lbs Ground Bison
1/4 c Chopped Fresh Basic
1/4 c Brown Sugar
1 tsp Ground Rosemary
2 cloves Minced Garlic
2 tsp Salt
1 tsp Black Pepper
1 tsp Oregano
1 c Diced Sweet Onion
Deep red, slightly soft tomato!
Fresh leafy basil, sweet onions, ground rosemary, garlic, brown sugar, salt, pepper, oregano – is there anything better? Fragrance drifting through the house while it reduces. I didn’t follow any one recipe for this sauce – rather just cooked the tomatoes and pressed it through a sieve to remove the peels and seeds. This left a thick juice that needed to be reduced. So I put that into a large pan and added everything except the bison and 1/2 cup onion. This was brought to a slow boil and left to reduce.
Next I cooked the bison with the remaining 1/2 cup onion. This was drained and added to the reduced sauce. Your choice – or leave it out if you just want the sauce.
The sauce was now ready to can.
Prior to making the sauce, I prepared all my canning equipment – the canner, jars and lids. As this sauce contained meant, it needed to be pressure canned. This was going to be my first use of the pressure function of my canner – I’d always been wary of using pressure cookers.
Following the instructions in the book, I placed the rack in the bottom of the canner, filled it with 3 inches of water and starting heating it.
Next, I filled the jars with the hot sauce using a funnel. Remember to run a spatula around the inside wall of the jar to get the air bubble out of the jars. Leave about an inch of head space in the jar.
After filled the jars, wiping the rims, placing the lids and the rings on the jars, I put them into the canner and closed the lid. This sauce needed to process for 60 minutes at 10 pounds of pressure. Steam has to vent for 7 minutes prior to putting the regular weight onto the unit. After placing the weight onto the canner, the pressure rises inside the canner.
Watch it until it gets to 10 pounds and then turn the heat down to maintain the 10 pounds. Make sure you read the instructions when using pressure canners! After reaching 10 pounds, you can start the 60 minute timer count down.
After 60 minutes, turn the heat off and let it set until the pressure reads 0. Then take the lid off and remove the jars. You should hear the distinctive sealing ping in a couple of minutes after lifting the canner lid.
Now you can store your sauce and enjoy it later!
Let me know how yours turns out 🙂