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3:05 pm
May 7, 2011
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I made some shaghetti and meatballs the other day for lunch and as usual made too much. I would like to can it. I used store bought frozen meatballs. Is there a problem with that? Is the formula still the same as if using homemade meatballs?
3:27 pm
December 14, 2010
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There is a problem with canning pasta. No problem canning the sauce and meatballs.
3:47 pm
May 7, 2011
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Just the sauce and meatballs. From reading previous posts I knew about the pasta. Thanks for the info. I sometimes just need confirmation.
3:59 pm
March 13, 2011
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How do you can your sauce with meatballs? I would love to try it.
4:29 pm
May 7, 2011
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I don't have a clue. I have never done it before. This site has inspired me to try it. Besides my freezer is full and I can't put another thing in it. Things seem to go into there and are never seen again.
I know that there is probably a post somewhere or someone knows the pressure temp and time for this. I thought I had it but don't.
Someone in a previous post was having trouble with their fruit floating. My pineapple did that and I put them bottoms up for awhile after they had sealed and they settled down.
5:24 pm
February 8, 2009
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Meat are generally 90 minutes for quarts, 75 for pints at 10 lbs. pressure (adjust for your altitude). Canning meatballs or meatloaf, etc. – any meat w/ 'fillers' is not in the "OK" list of the powers that be. Having said that, be sure that you have plenty of sauce in there and not a jar packed densely w/meatballs and process as I mentioned. If you sauce is quite thick I would thin slightly since the meatballs are likely to absorb more liquid in the canning process.
Dede
5:53 pm
May 7, 2011
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Thanks Dede. My guideline (the book that came with the canner) doesn't have that info. I am beginning to think that I need to get a new one. There is more sauce than meatballs and the sauce is quite thick so I think I will be thinning with a little beef broth. I know that I don't have enough for a full canner but I don't think that should be a problem should it? It has been a long time since I pressure canned stuff so I feel like I am new at it.
6:31 pm
February 8, 2009
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You're not going to find that info in any book (for meats w/any fillers added) at all because it's not tested and approved by the USDA/NCHFP. But the info for meats should be in any canning book or manual for sure. It's mostly about density of the food in the jar and the heat being able to penetrate the contents of the jar evenly to kill off any nasties.
And it's perfectly fine to run the canner with 1 jar or a full load. Less than a full load may not be the best use of energy but that's another issue LOL. Some people add another food in jars that take the same processing time OR fill the needed jars with water to have sterilized water stored. Beef stock would be a perfect thinner for your sauce.
PC'ing is like riding a bike – you'll be back in the swing in no time!
dede
6:38 pm
May 7, 2011
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I'm working on it. The last time I PC'd anything was when I tried to can some new potatoes and I guess I didn't have enough water in the canner and it pulled all the water out of the jars. Thought I might have a pressure gauge problem but the extension office tested it and it checked out okay.
10:14 pm
May 7, 2011
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Does anyone mind if I cry.
With about 14 mins to go on the pc the pressure started dropping. I turned the fire off and let the pressure continue to drop. I just opened it and found all the water gone. The book told me that a quart of water should be enough (obviously that isn't right). I put in problably 2 quarts.
Oh well, I will just let them cool down and put them in the fridge and we will have 4 suppers of spaghetti and meatballs. Hubby will love that, NOT!! So far 2 have sealed.
7:56 am
November 15, 2010
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Mamajhk,
the first time I pressure canned anything with meat…it was chicken soup (sans noodles), I didn't process the jars for long enough.
With the patience and considerable help from dear members of this forum, I learned a valuable lesson. (And not just the ingrained 90/75 minutes for meat one)
You can start over. It isn't too late too reprocess the spaghetti sauce. If you refridgerated the sauce, you can re-process the jars. That way you won't be "stuck" eating spaghetti and meatballs for four nights in a row.
Just a thought. 
11:59 am
February 17, 2010
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Re canning meatballs in sauce: I tried this a couple of months ago, without good results. It seems that the ready-made meatballs I tried to can had too much grease in them, and I only had one or two jars that stayed sealed after a day or two. I put the ones that obviously didn't seal into the frig, and we ate them right away. The other jars that didn't seal properly wound up as chicken food. At least the chickens enjoyed them, but I won't be wasting my time trying that again! Next time I have leftover meatballs and sauce, I will pop them in the freezer!
12:12 pm
May 7, 2011
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I think I am going to agree with you Nana. But I had to try it once. I will vacuum seal them and then all I have to do is pop them in a kettle of boiling water for about 30 mins.
Again, thanks everyone for the advice and support and letting me vent.
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