I was recently given several 3 gallon institutional bags of del fanelli (sp) marina spaghetti sauce. Is it possible to open each bag & fill my canning jars & pressure can this sauce the same as I would my own homemade? A 3 gallon bag is to much to open & use before it spoils.
Canning Re canning
- Thread starter dylanM
- Start date
I just did this with ketchup, can't see why you can't with spag sauce. I heated, slowly warmed to not quite boiling, my ketchup in a big pot, poured in to hot jars, slapped the lid on and water bathed for 20 mins/pints. Not sure but think for spag sauce, because of other ingredients, you have to do 35 mins pints and 40 quarts.
Sorry I wasn't much help, but it's not as hard as it sounds.
And everyone is correct, depends on other contents in sauce and elevation.
Sorry I wasn't much help, but it's not as hard as it sounds.
And everyone is correct, depends on other contents in sauce and elevation.
Last edited:
Grouchy Granny
Deceased
As long as it doesn't have meat in it you can water bath it for about 20 minutes or so for pints, 30 for quarts (all depending on your altitude or is that attitude?). If it has meat, needs to be pressure canned.