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Q and A: Porcupine meatballs and Re-canning salsa and BBQ sauce

Sunday, July 3rd, 2011

Porcupine meatballs

Got the new cookbook Monday and think it is great. In the recipe for porcupine meatballs you mentioned canning them. Looked in your canning book and saw two recipes for making and canning meatballs but not the porcupine ones. They are a favorite of my family and I would appreciate the how-to on canning porcupine meatballs.

John W. Hauk
Locust Grove, Georgia

Just pack the slightly browned meatballs in large mouth quart jars, then fill with hot sauce. Leave 1 inch of headspace. Process in a pressure canner for 90 minutes at 10 pounds pressure (quarts) or 75 minutes (pints). If you live at an altitude above 1,000 feet, consult your canning book for directions on increasing your pressure to suit your altitude. I hope you like them like we do! — Jackie

Re-canning salsa and BBQ sauce

I was given large, half-full jugs of store-bought BBQ sauce and salsa. Can I safely can these into smaller sizes?

Ruth Dixon
Gold Beach, Oregon

Yes. Just treat the BBQ and salsa as if it were freshly made. Heat it just to simmering, then pack hot into hot jars and water bath as usual. Great gift! — Jackie

One Response to “Q and A: Porcupine meatballs and Re-canning salsa and BBQ sauce”

  1. Judi Says:

    Can you pressure can store bought frozen meatballs (armour is BOGO at my grocery store). Label shows some cheese and wheat/ soy. Thanks

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