Jarring your own homemade sauces -- such as marinara or barbecue sauce -- is an enjoyable, safe and cost-effective way to preserve quality food. Jarred foods can be kept in the pantry unrefrigerated, so jarring tends to be even more convenient than freezing. To preserve the sauce, you will need to use a pressure canning machine. This is a safer method than using an old fashioned water bath, which is only appropriate for canning highly acidic foods. Prepare a large batch of your favorite sauce and jar it for later use or to give as gifts.
Step 1
Prepare your jars, rings and lids by sterilizing them in a boiling water bath for at least ten minutes. Remove the jars carefully with jar lifters.
Step 2
Fill all 6 jars with your sauce, leaving about 1/2 inch of space at the top of the jar. Add the lids and rings to the jar and tighten the rings so that they fit snugly.
Step 3
Place your pressure canner on the stove. Add approximately 4 inches of water to the bottom of the canner. Place the canning rack on the inside of the pressure canner, and place the jars on top of the rack.
Step 4
Process the jars inside the pressure canner until the pressure reaches the appropriate level for your sauce recipe.
Step 5
Allow the pressure canner to depressurize for about 40 minutes before removing the jars.
Step 6
Remove each jar carefully with the can lifter and place it on your cooling rack.
Step 7
Once the sauce has cooled, you can add your own personalized labels to the jars.
Things You'll Need
- 6 glass canning jars
- Metal lids
- Pressure canner
- Can lifter
- Canning rack
- Cooling rack
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