Spaghetti sauce #599935
Asked September 29, 2019, 6:08 PM EDT
Mom and I have canned this recipe for years always in a pressure canned. Is there any reason it could not be just processed in a water bath?
Buchanan County Iowa
Hi: The recipe is specific for a pressure cooker... You will need a different recipe/procedure for water bath as it is very different process from the pressure cooker. Trying to adapt one process to the other could lead to under cooking and allowing bacteria to survive in the product. Time/temperature plus other critical factors are very important in making a product that is safe and shelf stable.