Can you can spaghetti sauce without boiling the jars with the spaghetti sauce in them?

Question

Can you us the same method as jelly making with i guess you would call them almost the self sealing jars.

Answer 1

You really need to use the boiling water bath to assure a product that isn't going to spoil. But my parents always canned sauce just by bringing it to a full rolling boil for about 20 minutes. They would then quickly ladle into jars and seal. Although I grew up eating it, today when I do it myself I use a boiling water bath.

Answer 2

Spaghetti Sauce without Meat 30 lbs tomatoes 1 cup chopped onions 5 cloves garlic, minced 1 cup chopped celery or green pepper 1 lb fresh mushrooms, sliced (optional) 4-1/2 tsp salt 2 tbsp oregano 4 tbsp minced parsley 2 tsp black pepper 1/4 cup brown sugar 1/4 cup vegetable oil Yield: About 9 pints Procedure: Caution: Do not increase the proportion of onions, peppers, or mushrooms. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and quarter tomatoes. Boil 20 minutes, uncovered, in large saucepan. Put through food mill or sieve. Saute onions, garlic, celery or peppers, and mushrooms (if desired) in vegetable oil until tender. Combine sauteed vegetables andtomatoes and add remainder of spices, salt, and sugar. Bring to a boil. Simmer uncovered, until thick enough for serving. At this time the initial volume will have been reduced by nearly one-half. Stir frequently to avoid burning. Fill jars, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1 or Table 2, depending on the method of canning used.

Answer 3

Yes.
Preserving is an old custom too often neglected.
Steralise the jars by microwaving or put in a warm oven for 10 minutes.

Try and use within 3 monthe as they don't automatically have the levels of preservative usually required.
Bon appetit!

Answer 4

You should never can anything without sterilizing the jars, that is the purpose of boiling them in the first place. The process is simple and logical, just don't get lazy and cut corners or someone can become very ill.

Answer 5

2 bushel tomatoes (about 9 quarts juice)
2 cups celery chopped
3 # onions chopped
3 # bell peppers chopped

Cook all this for one hour then add:
3 or 4 cloves garlic minced
1 pint olive oil
1 1/2 cups sugar
1/2 cup salt
small amount cayenne pepper (to taste)
6 bay leaves
2 tablespoons oregano
2 tablespoons basil leaves
Cook another hour or longer if desired.
Add a large can tomato paste in the last 10 minutes of cooking.
Pour into hot jars and water bath for 30 minutes or pressure for 10 minutes.
Note: I'm going to try using Splenda in my next batch. DH and Mom are diabetics.

Answer 6

no you can't, only if you plan in refrigerating it and using it within three days. otherwise you have to boiling it in order to seal the jars and kill off any bacteria, i.e. botilism, pasterela

Answer 7

Yes but remember that home made sauce doesnt have any preservatives in it so it wont keep for as long as shop[ bought

Answer 8

give it a go and see

Answer 9

yes I think so