Thanks for the info guys, one guy I talked with said if the sauce has meat in it I have to pressure can the sauce not water bath.
I have a lot to study it seems but that's half the fun!
Yes,meat requires pressure canning.If you want to get into this get an All American canner and you will have it in family for generations,it uses no gaskets.Its the best,and it costs like it,you can do this a lot cheaper if you want.
We have the 921,make sure it isnt too tall for your stove.They run around 200 bucks.
When you are doings soups,chili,meats,mustard,on and on,it will grow on you having food you made not loaded with chemicals...its a good thing.Its also time consuming so consider that.
http://www.allamericancanner.com/allamericanpressurecanner.htm
Thanks for the heads up Spuds. But the more I look into this vacuum sealing seems to be the best option for now. Jut would not do enough canning to justify the cost.
Yes,what I outlined is a commitment to make it worthwhile for sure.Pams idea is good,kinda what I did in getting into stuffing sausages,I went cheaper to see If I would like it.Heck,freezing it is a good answer too,that certainly will work well. Just freeze em in tupperware style containers works great!No need to vacuum pack to freeze things like sauces and soups
Why do you want to vacuum seal? It wont preserve it unless frozen.
For us,canning was another food hobbie that played into our gardening/foody and pantry hobby.