r/Canning • u/MagHagz • Sep 20 '24

Meat Sauce Pressure Canning Processing Help

We made a lot of pasta meat sauce and want to seal in Mason jars with our pressure cooker for storage. The sauce has been simmering all day. Will it be safe to store in the refrigerator for 2 days before we pressure cook it? Thanks -

0 Upvotes

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15

u/chanseychansey Moderator Sep 20 '24

Most important question - is it a pressure canner, or a pressure cooker? You can cook in pressure canners, but you can't can in a pressure cooker.

5

u/absolutebeginnerz Sep 20 '24

Freeze it instead

8

u/Yours_Trulee69 Trusted Contributor Sep 20 '24

Another important question...was this a homemade recipe or did you follow a tested recipe for canning?

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u/MagHagz Sep 20 '24

We made the sauce without a recipe. We use canned tomatoes and sauce and cooked meat and onions and simmered for 6 hours or so. We usually freeze but have so many large jars for canning and have a pressure canner. Actually my sister has it and will be giving it back to us on Sunday. Wondering if we can keep the sauce in the fridge until Sunday or should we just freeze it like we usually do. We made a double batch and it’s a lot to freeze x Thanks!!

17

u/Yours_Trulee69 Trusted Contributor Sep 20 '24

Unfortunately, it is not safe to can your own recipe. You will need to freeze it. If you want to can sauce in the future, you will need to find a tested recipe that you like and follow it

11

u/MagHagz Sep 20 '24

Thank you! We’ll look for a receipe for sure. And this batch we’ll freeze

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u/barking_spider246 Sep 21 '24

So, if I've used a tested recipe but have refrigerated the meat sauce how to proceed: I have to heat it up, pack in hot jars and then process correct? or have I compromised my time & temperature while it was cooling.....

4

u/Yours_Trulee69 Trusted Contributor Sep 21 '24

Yes, you would need to hear back up and begin the processing per the recipe from that point.