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re: canning pasta fagioli

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It would be safe if the spaghetti sauce you use is not jarred or canned, or packaged seasoning that has starch or some sort of thickener added. Minus the pasta, of course.
Most commercial sauces have thickeners added. I would use tomato sauce and add my own dry herbs.
Fill the jars half of the solids, then the other half of the jar as liquid, then process.
MsgID: 207474
Shared by: Linda Lou,WA
In reply to: ISO: Canning Pasta Fagioli ??
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: Canning Pasta Fagioli ??
  Lee in Ca.
2 re: canning pasta fagioli
  Linda Lou,WA
3 Thank You: canning pasta fagioli
  Lee in Ca
4 Recipe(tried): Pasta Fagioli.....I made it
  Lee in Ca
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