Quick Tutorial | Pressure Canning Bolognese Sauce | Step by Step

Today, I’m showing you how to pressure can Bolognese Sauce. This is the sauce we made in a previous video and I’m including the recipe below, in case you missed it. I’m also including a link to that video so you can find it easily. This video is organized in a step-by-step format and is cut down to the briefest of steps so you can cycle through them to see if this is something you want to do. It’s easy. It’s satisfying. The sauce is delicious. And it’s comforting to have plenty in the pantry so a trip to the store is not necessary when preparing spaghetti, lasagna, baked ziti or anything that requires a red sauce. Heck, it’s good with just some garlic bread! Come along and can with me!

Recipe from Bolognese Sauce video (   • BUDGET FRIENDLY | Easy Bolognese Sauce | S...  ):

Easy Bolognese Sauce
Ingredients
• 1 pound ground beef
• 1 pound ground Italian sausage
• 3 tablespoons olive oil
• 7 cloves garlic
• 2 medium onions, minced
• 8 carrots, sliced
• 32 ounces mushrooms, sliced
• 3 cups fresh spinach leaves
• 1 bell pepper, chopped, any color
• 32 ounces tomato sauce
• 12 ounces tomato paste
• 48 ounces fire-roasted diced tomatoes – I like to use fire-roasted diced tomatoes
• 3 tablespoons Italian seasonings
• Salt and freshly ground black pepper, to taste

Directions
1. In a large skillet or stock pot, brown the ground beef and sausage over medium-high heat, breaking the meat apart into pieces with a wooden spoon or meat masher. Drain and add to a food processor or other appliance to break the meat down into very small pieces. If using a food processor, pulse 4-5 times. I use a stick blender so I can bring it to the cooking vessel and avoid cleaning another appliance. Once the meat is in small pieces, transfer to a bowl and set aside.
2. Using the same skillet or stock pot, over medium-high heat, add olive oil. Once the oil is hot, add the garlic, stirring constantly until the garlic is fragrant, about 30-45 seconds.
3. Add the onions, carrots, mushrooms, spinach, and bell pepper. Continue cooking on medium-high until the vegetables have softened – about 3-5 minutes.
4. Remove from heat and break them down into an almost pureed texture using the same method as you did for the meat. I use a stick blender again on this step, but you can use a food processor, Vitamix, Ninja or anything else that will help you achieve a near-pureed texture for your vegetables. If you did not use a stick blender, return the vegetables to the cooking vessel and proceed with the next step.
5. Add all the tomato products and stir to combine. Add Italian seasoning, salt and pepper. Taste the sauce and adjust seasonings as necessary.
6. Cover and allow the sauce to simmer on low for 30 minutes, stirring occasionally.
7. Add the meat mixture and cook an additional 5 minutes.

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Links:
Barton Pressure Canner: https://amzn.to/3HYzVxG
Presto Pressure Canner: https://amzn.to/3YraaLC
Presto DIGITAL Pressure Canner: https://amzn.to/3RNOurf
Canning Toolkit: https://amzn.to/3YrMUgr

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Timestamps:
00:00 Intro
01:35 Filling the jars
03:07 Cleaning the rims
03:35 New canning lids and bands
04:36 Loading the canner
05:21 Venting – evacuating air from the canner
05:40 Putting on the regulator
05:51 Processing begins
06:19 Unloading the canner
06:49 Next day – verifying seals & labeling
07:20 Outro