I grew up helping my Nana in the kitchen, especially when canning sauces. It all started when I was just a little kid, and I would spend my summer vacations with my grandparents in the countryside. My Nana was a fantastic cook, and she had a passion for preserving her homemade sauces, jams, and pickles. I remember spending hours in the kitchen with her, chopping vegetables, stirring pots, and learning everything I could about canning sauces.
Over the years, I have come to appreciate the art of canning sauces and how it’s a practical and rewarding way to preserve fresh produce from your garden or local farmer’s market. My Nana taught me the importance of using fresh, quality ingredients and how to sterilize and seal jars properly to ensure the sauces would last for months.
In this blog, I’ll be sharing some tips and tricks I’ve learned from my Nana over the years and some of my favorite sauce recipes. So grab a pen and paper, and let’s get started!
Nana’s Tips for Canning Sauces
If you’re new to the world of canning sauces, it can be intimidating to figure out where to begin. Don’t worry because, with a bit of direction and my Nana’s tips, you’ll soon master the art of preserving different types of delicious sauces that will stay fresh for months!
Choose the Right Sauce
Nana told me that some sauces are better suited for canning than others. You definitely don’t want to use just any sauce; some of them simply aren’t suitable for canning.
Due to their low pH levels, canning acidic sauces such as tomato sauce, salsa,, and barbecue sauce are an excellent choice. However, canning creamy or dairy-based sauces may not be a safe option since they contain higher fat content, which can easily spoil when stored in jars for an extended period of time. So, these types of sauces are ideal for freezing or refrigerating if you plan on saving them for later use.
Choose the Best Ingredients
Whatever you’re canning or cooking, the quality of ingredients will always affect the end product. It’s always my Nana’s wisdom whenever I try to cook. So, if you want to achieve delicious canned sauce, choosing the best ingredients is one of the key components. You must use only the freshest and highest-grade ingredients if you want to attain delectable results. The better the quality of the ingredients, the better the sauce will taste after canning.
Follow a Trusted Recipe
Canning is a scientific process, and it is essential to use a reliable recipe to guarantee that the pH level, and other elements, are accurately set for safe storage. To be on the safe side, search for recipes from dependable sources such as the National Center for Home Food Preservation or respected cookbooks.
Know the Right Processing Time
Nana says, it’s very important to follow the right processing time for each recipe when canning sauces. Failing to do so could lead to spoilage or contamination. So, it’s important to pay attention to the recommended processing times if you want to make sure your canned sauces are safe and taste good.
Sterilize Jars Properly
It is absolutely essential to properly sterilize the jars you will be using for canning sauces to prevent any potential contamination. You must also make sure that you use the correct jars, preferably those designated specifically for canning purposes, so that your food is safe and of optimal quality when stored. Boil your jars and lids for at least 10 minutes before filling them with sauce.
Leave the Right Headspace
When filling your jars with sauce, make sure to leave the appropriate amount of headspace as indicated in your recipe. Doing this will help guarantee that there is adequate space for any expansion of the sauce during processing while still providing a secure seal.
A headspace for canning is the amount of space left between the top of the food and the lid of a jar after sealing it. Headspace allows for the expansion of food as it is heated during processing, which prevents jars from breaking or over-sealing. Different types of foods require different amounts of headspace depending on their acidity levels and other factors, so it’s important to follow instructions carefully when canning.
What is the Process of Canning Sauce?
Now that you know my Nana’s tips, you’re probably ready to make your own delicious canned sauce. Whether you’re making tomato sauce or pesto, you’ll be able to make it in no time. Here’s a simple guide for preserving sauce.
Prepare the Equipment
If you want to can your own sauce, there are certain pieces of equipment that you will need. Firstly, you will require a large pot with a fitted lid to be able to cook and then process the sauce. Additionally, you should have wide-mouthed jars with lids and rings for placing the cooked sauce into and sealing them.
You will also need something like a jar lifter or tongs in order to safely handle hot jars, as well as a timer for keeping track of how long your cans are processing. Furthermore, it’s important to have a clean surface area for sterilizing the jars before filling them with sauce, along with kitchen towels for drying them off afterward. Lastly, some sort of funnel may come in handy when filling the jars with the cooked sauce so that it does not spill over onto countertops or other surfaces.
Fill the Jars
After cleaning the jars and you have your canner ready, it is time to fill the jars with your desired sauces. When filling the jars, ensure that the liquid completely covers the ingredients in each jar. Leave a headspace of at least 1/2 inch between the top of the sauce and the lid. Then, after adding each sauce to its respective jar, tightly secure the lids on all of them before proceeding with canning as directed.
Set the Canner to Start the Process
Nana usually uses a water-bath canner for canning sauces. But, the best canner for canning sauces depends on the type of sauce you are canning and the recipe you are using. Water bath canning is generally suitable for high-acid sauces, such as tomato sauce, salsa, and fruit sauces. While Nana recommends pressure canning for low-acid sauces, such as meat sauces and gravies.
Once you securely seal the jars, you should place them into a canner and fill it with water. The precise temperature for heat processing will depend on the acidity level of the food that you will be canning. If it is an alkaline food, it will require higher temperatures than acidic foods. After all of the jars are in place, set the canner to the right heat processing setting. Then, allow them to cook until they have been adequately processed for safe storage.
Store the Canned Sauces
After completing the canning process, you should take the time to clearly and accurately label each jar before storing them. For optimal results and shelf life, these freshly canned sauces should be kept in a cool and dry place for approximately 6-8 months to maintain their freshness and quality.
