This had 2 1/2kg of mince as the base. Once it is cooked through it is put in the jars, and they are processed in the pressure canner - it is brought up to 10lb pressure and held there for an hour (the times vary a bit depending on what you are preserving and how large the bottles are).
As long as the jars remain sealed they are safe to eat pretty much indefinitely, although quality does decline over time. Meat based products like this last really well and don’t change noticibly for years, but vegetables don’t hold up as well, generally 1-2 years before they are not that great to eat any more. I have found it keeps the quality of the sauce much better than freezing does.
Can you walk us through your process? How much do you make and how long does it store?
This had 2 1/2kg of mince as the base. Once it is cooked through it is put in the jars, and they are processed in the pressure canner - it is brought up to 10lb pressure and held there for an hour (the times vary a bit depending on what you are preserving and how large the bottles are).
As long as the jars remain sealed they are safe to eat pretty much indefinitely, although quality does decline over time. Meat based products like this last really well and don’t change noticibly for years, but vegetables don’t hold up as well, generally 1-2 years before they are not that great to eat any more. I have found it keeps the quality of the sauce much better than freezing does.