It took about 20 hours, two 22 qt pots, 5 lbs of meat, and about another 2-3 lbs of mixed mushrooms, onions, and peppers to turn them into 16 quarts of meat sauce using this recipe.
This was my very first year growing veggies and pressure canning. Trying a jar tonight. Taste tests before packing and processing said it's going to be amazing and that I've got so many easy dinners ahead of me 😂
by omgkelwtf
6 Comments
Hi u/omgkelwtf,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
I’m not sure why my link didn’t work. Anyway, recipe is here https://share.google/OyDYYkiySpzCWP7zP
Don’t stack jars on top of each other long term and don’t store them with the rings on! It would be a shame to lose your hard work to a false seal or spoilage.
I’m last round today is only 7 quarts. But my canning shelves are full, so I’m happy. Congrats on the big haul, watch putting jars on top of each other, can cause seal to break.
Did you have siphoning? Just curious about the ones in the bottom row that have a lot of headspace…whether you filled them like that or there was some contents that siphoned out. You want to ideally jar up with proper headspace (in this case 1″) and anything that doesn’t fit into a full quart gets canned in a pint or for the fridge.
[https://www.healthycanning.com/the-role-of-headspace-in-home-canning/](https://www.healthycanning.com/the-role-of-headspace-in-home-canning/)
Nice!
I have 16 tomato plants that are *still* producing fruit. We have canned 3 cases of quarts of sauce since August, and still going strong.