Saturday, 9 April 2011

Canned Bolognese sauce

USDA recipe for spaghetti sauce with meat to make 9 pint jars:

30lbs tomatoes
2 1/2 lbs minced beef
5 cloves garlic
1 cup chopped onions
1 cup chopped green pepper or celery
1lb mushrooms, sliced (optional)
4 tblsp chopped parsley
1/4 cup sugar
2 tbsp dried oregano
4 tsp salt
2 tsp ground black pepper

Optionally add water for a thinner sauce.


Method:

Brown the beef and drain off the fat. Add the garlic, onions, green peppers and mushrooms. Sauté for around 3 minutes until tender. Add the tomatoes, herbs, sugar and seasoning. Add water if a thinner sauce is wanted. Bring to the boil and boil for 5 minutes.

Ladle into hot jars with 1 inch headspace. Process at 10lb pressure for 60 minutes. 

Jar of hot Bolognese sauce before sealing and processing

My version which made 13 pint jars in the end:

3 quarts (roughly) of a mixture of chopped fresh and tinned tomatoes
3lb minced beef
Handful dried garlic flakes
2 chopped onions
1 chopped green pepper
1 chopped stick celery
1lb mushrooms, sliced
2 handfuls dried italian herb mix
3 Kallo beef stock cubes
Generous amount of freshly ground black pepper
1 cup red wine

I was careful to leave the inch headspace this time and then processed the jars at 11lb (nearer 12lb actually) for 75 minutes, just because that's what worked well for the chilli and I'd much rather over process than under. 

video
The quality isn't great in the video above but it's showing the inside of the canner after it had been left to cool and de-pressurise. The jars were still boiling like mad! I'm not sure how long this was after I'd turned it off ... maybe half an hour? Just goes to show how incredibly hot it gets in there! Being much more careful about the headspace worked because the jars didn't overflow this time.  

I used three of the jars in a pasta bake for the Munchkins last night and it all got polished off with several coming back for seconds so I'll take that as a thumbs up for the sauce :~) 

2 comments:

Kirsty Wilson said...

Hi there, Thanks for the post! I am a newbie to canning, havent yet bought a pressure canner and have only just canned my first batch of tomato sauce using the water bath canner. I am an Aussie and there is so little info over here for canning its unbelievable! I cannot even buy a presto pressure canner in South Australia!
I want to can my own bolognaise sauce and pumpkin soup for a start! Can I make my own bolognaise sauce and can it or does it have to be a certain recipe? Also why do they say that you have to leave the pumpkin cubed instead of pureeing it before canning? Is there a reason for this. Any help would be greatly appreciated.
Kirsty

Just me said...

Hi Kirsty :-) I couldn't get a canner in the UK either so bought one from the US. I think you can make your own recipe bolognese although the official guidance is to only follow USDA recipes because they've been tried and tested and proven to can properly.

The advice seems to be not to make any food to be canned too thick and I'm pretty sure that's why pumpkin should be cubed instead of pureed. The heat has a hard time penetrating to the centre properly if it's thick all the way through.

Life's taken a few crazy turns for me since I bought my canner and I haven't used it for quite a while. I still feel like I need to experiment and get used to it. I really want to do so much more and to get back to posting on this blog too but there's just never enough time :-/

An excellent place for some canning advice is the Home and Hearth forum. They're a friendly and super helpful bunch. You can find a canning thread at http://homeandhearth.myfreeforum.org/about418.html&highlight=canning which is excellent. If you do join up, I'm Lentil on there and I pop up from time to time :-)