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RE: Canning Meatballs and Spaghetti Sauce - Lori's Cookbook
Never thought of home made meatballs and sauce can pack it into jars. I always thought it came from factory only. Great to learn the new knowledge and thanks for sharing.
Thank you for stopping by!
When I joined my two Facebook groups - one's called "outlaw canners" and the other is "rebel canners" - my world was opened. The attitude in that group is: if it can be done in a factory, it can (probably) be safely done at home too. (And if our great-grandmothers did it safely, then we can do it too.)
I wonder how long can we keep it in jars? Your great-grandmothers must be a freaking awesome chef and you are too.
The USDA recommendation (I think) is like 18 months in the jars, but people say all the time that they opened a jar from many years ago and it was still good. The USDA is trying to avoid lawsuits - that's the basis of many of their ideas.
"great-grandmothers" was more of a generational thing. Neither of my grandmothers canned, but I'm sure at least one of their mothers did - though not the only one I got to meet. My mother taught me a lot of the basics, but the rest, I've had to pick up along the way - sometimes by trial and error... (some of which I'll cover in my next canning post.)
Thanks so much!