Instructions for Canning Spaghetti Sauce and Salsa

Foods are canned to preserve their freshness.

Canning is a process by which a person seals food into jars to preserve its freshness. It is an excellent method of storing or gifting jams, jellies, dressings, sauces and salsa. Fruits and vegetable are commonly canned as well. While the canning process requires a lot of items, it is a straightforward process that anyone can execute. It is important to focus on jar sterility and tight sealing to ensure that the quality and safety of the food is not compromised. Does this Spark an idea?

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Sauce to be canned
Ladle or large spoon
Jars
Lids
Screw bands
Dish soap
Stockpot
Small rack that will fit in the stockpot
Tongs
Jar lifter
Towel
Chopstick or wooden skewer
Labels
Dark marker
Water

Instructions

- 1
  
  Wash the jars, lids and screw rings in soapy water and dry them.
- 2
  
  Fill the stockpot roughly three-quarters of the way with water and place it on the stove.
- 3
  
  Place the jars in the water, and bring the water to a boil. Depending on how many jars you will be filling, you may have to do this in a couple of shifts. Refer to the manufacturer's instruction to sterilize the lids. They have a rubber rim and some are not safe to be boiled.
- 4
  
  Boil the jars for ten minutes. Turn off the burner and allow the jars to remain in the water several minutes longer.
- 5
  
  Remove the jars from the water with the tongs. Place them on the clean towels to dry.
- 6
  
  Ladle, pour or spoon the sauce or salsa into the jar. Fill it almost all the way to the rim, leaving about a quarter-inch of space at the top.
- 7
  
  Poke through the contents of the jar with the skewer or chopstick to remove air bubbles.
- 8
  
  Place the lid on top of the jar, making sure that it is lined up correctly, rubber to rim.
- 9
  
  Place the ring over the lid, hold the lid down with a finger to keep it tight and use the other hand to screw on the ring. Tighten the ring.
- 10
  
  Empty the now cool water from the stockpot and place the small rack at the bottom. Fill the pot with water once again and return it to the stove.
- 11
  
  Place the jars in the water by using the jar lifter. Bring the water to a boil.
- 12
  
  Boil the jars for fifteen minutes. Remove them from the water with the jar lifter. Place them on the towels to dry and cool.
- 13
  
  Leave the jars on the towel overnight up to 24 hours. When the lids have small indentions, it means you have achieved the vacuum seal and the jars are ready to be stored.
- 14
  
  Apply labels to the jar and label them with the contents and date canned. Store the jars.