Recipes for Pressure Canning

Hi,

When pressure canning you choose the pounds pressure and length of time based on the ingredient that requires the longest amount of time to process in order to be safe. If you want to can a pasta sauce with meat...then you would process the product at 10 pounds pressure for 90 minutes.

Other products such as salsas and barbecue sauces would follow the same rule. I would check to see if these recipes had enough acid in them to water bath process. If the pH is 4.6 or below you can safely water bath process the product. A pH higher than that would require pressure canning.

Check the Ball Blue Book for processing charts. Or cruise these URL's and check out their charts. A couple of them have very good articles on pressure canning.

http://www.ext.vt.edu/pubs/foods/348-595/348-595.html

http://edis.ifas.ufl.edu/HE204

http://www.ext.nodak.edu/extpubs/yf/foods/he173w.htm

http://www.fcs.uga.edu/pubs/current/C758-2.html

Good Luck!