http://dorisandjillycook.com/2009/03/09/new-feature-ask-the-goats/#utm_source=feed&utm_medium=feed&utm_campaign=feed Adventures in Growing, Making, Preserving, and Eating Food Wed, 16 May 2012 19:20:29 +0000 hourly 1 http://wordpress.org/?v=3.1 http://dorisandjillycook.com/2009/03/09/new-feature-ask-the-goats/comment-page-1/#comment-5888 dorisandjilly Tue, 27 Jul 2010 14:58:23 +0000 http://dorisandjillycook.wordpress.com/?p=253#comment-5888 Anne: You can definitely can tomato sauce with meat in the pressure cooker. The challenge, of course, is figuring out how long. The Ball Blue has a somewhat mysterious recipe called "Meat Sauce" (p. 64) that sounds like a tomato sauce with meat: ground beef, onions, green peppers, tomatoes, oregano, etc. They suggest a processing time of 1 hour for pints or 1 hour 15 minutes for quarts at 10 pounds pressure. If that seems like too long for your taste, you could always freeze it. Anne: You can definitely can tomato sauce with meat in the pressure cooker. The challenge, of course, is figuring out how long. The Ball Blue has a somewhat mysterious recipe called “Meat Sauce” (p. 64) that sounds like a tomato sauce with meat: ground beef, onions, green peppers, tomatoes, oregano, etc. They suggest a processing time of 1 hour for pints or 1 hour 15 minutes for quarts at 10 pounds pressure. If that seems like too long for your taste, you could always freeze it.

]]> http://dorisandjillycook.com/2009/03/09/new-feature-ask-the-goats/comment-page-1/#comment-5887 anne Tue, 27 Jul 2010 14:50:18 +0000 http://dorisandjillycook.wordpress.com/?p=253#comment-5887 What is your advice on canning "gravy" - i.e. tomato sauce with ground meat? Obviously a pressure canner is a must - but is even that safe? Will the fresh herbs can well? What is your advice on canning “gravy” – i.e. tomato sauce with ground meat? Obviously a pressure canner is a must – but is even that safe? Will the fresh herbs can well?

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