保存食「ミートソース」の瓶詰め作り！お肉たっぷり！トマト缶を使って簡単！アメリカでのやり方

保存食「ミートソース」の瓶詰め作り！お肉たっぷり！トマト缶を使って簡単！アメリカでのやり方

Hello! I’m Momma-chama. Today I will introduce how to make and canning meat sauce. For today’s recipe, I will use one that was posted on Healthy Canning’s web page. The recipes in this ball recipe book and Healthy Canning’s recipes were almost the same, but Healthy Canning’s explanations of ingredients and amounts were much easier for me to understand, so this time I will try it. I decided to use that one. And since it’s a web page, anyone interested can take a look right away. Detailed information will be posted in the description, so please take a look if you are interested. Let’s get started! Today’s processing method is the pressure method.
First, let’s start by preparing the pressure cooker. I already have a rack in the canner, 3 quarts of water, and
2 tablespoons of vinegar to prevent darkening in the canner. Today I’m using quart-sized jars (a jar that holds about 1L).
The recipe says to use 3 jars, but since I always have a little left over from cooking,
I think I’ll warm up 4 jars. Fill the bottle half full with water and put it into the pressure canner. Then put the lid on. At this stage, just put it on.
It won’t close completely. Turn on the low heat. Once the temperature inside the canner reaches 180°F (82°C), heat the jars for at least 10 minutes. It will remain warm until all canning work is completed. Next, cook the meat sauce. Add some oil to a frying pan. Turn on the fire. it’s 2.5kg of ground beef.
That’s a huge amount. The recipe says that you can use ground beef or ground pork. Now let’s stir-fry the minced meat. Let’s add the meat. heavy! It seems better to stir-fry all at once, so put all the meat in a large frying pan. As for how long it takes to stir-fry it,
The recipe says until it turns brown, so, I think it’s fine to stir-fry it normally. The minced meat is fried. It seems better to remove as much fat as possible, so transfer it to a bowl. This time, the recipe states that the ground meat should be as lean as possible. I chose extra lean ground meat with a low-fat content, but it still seems like there’s a lot of it coming out,
so I think it’s better to take out a good amount of it later. Transfer the ground meat from the bowl to a large pot
that can hold at least 8L. Next, add 300g of chopped onions. Green bell pepper. It’s green paprika. This one is 150g. This is also chopped. Then stir-fry. Ah! I need to light the fire! I think medium heat is fine. Then stir-fry until the vegetables are soft. The onions have turned translucent and
the vegetables have now become soft, I think. Now, add 2.5L of cut tomatoes. Add all the juice from the can of cut tomatoes to make 2.5L. I once mixed everything together.
Next, add 650ml of tomato paste. Mix this together. That’s a huge amount. This is for 3 quart-sized bottles… Really?
I may need to boil it down. it’s still a huge amount. The fresh parsley is also chopped, but it may have been finely chopped. Add 10g.
I added Italian parsley. Next, add 2 tablespoons of brown sugar. 4 teaspoons of salt. Add 1 tablespoon dried herbs of your choice. Add ground black pepper, 1/2 tsp,
and ground dried ginger, 1/2 tsp. Add allspice ,1/2 tsp. And finally, add 2 tablespoons of vinegar. Today I’m using red wine vinegar because it says you can use any vinegar. I’ll mix all of this together. It’s boiling now. Reduce the heat slightly. The recipe simply says to simmer until it thickens a little. The meat sauce is currently quite thick. but simmer until slightly thickened. For how long? It doesn’t say.
I don’t know, so When I made chili con carne, I boiled it for about 20 minutes, so Again, I will cook it on very low heat for the first 20 minutes and see how it goes. I simmered it on low heat for about 35 minutes, stirring occasionally. After 20 minutes, I checked it and it was still a huge amount. The recipe says this is for 3 quart-sized bottles, but I believed that this was too much. So I simmered it a little longer.
It’s completely finished, so let’s taste it. Yeah. It’s very delicious. I feel like I could add a little more salt, but I think this is enough for canning since I think it’s okay to adjust the taste before eating. It is very tasty. Now I’ll start the process of canning. I’ll take out a bottle. Warm it up for about 10 minutes and it’s already warm. Empty the hot water from the bottle. Put the lid back on to prevent the temperature inside the pot from dropping. Place a wide-mouth funnel on top of a jar
and pour the meat sauce. The headspace this time is 1 inch. It is approximately 2.5cm. The recipe says it is 3cm, so I’ll take a headspace of 2.5cm to 3cm. Use a bubble popper to push the air as much as possible. I’ll try measuring it once. I feel like I could add a little more. Headspace and this work of deflating are very important tasks. Since it is 2.5cm to 3cm, I think this is fine. Moisten a kitchen towel with a little vinegar and wipe the edges. I forget quickly. There are useful goods like this. It was put in pretty well so it wasn’t too dirty. Then put the lid on. Tighten the screw band by fingertip tight. There are places where it just stops. Close it a little more from where it stopped. Yes, this is okay. Now let’s go back to the pot. Take out the next bottle, discard the hot water, and repeat the bottling process with all bottles. All bottling work has been completed. There was still quite a lot of meat sauce. This is all I had left over. I think I could definitely afford one more bottle. I don’t think 2 bottles is a good idea. I revised the recipe many times. I wondered if it really took 3 bottles for that amount. But that’s what it says. I don’t really understand why there are so many. I plan on freezing the portions I will eat and the leftovers. Now close the lid completely. Then turn up the heat. Steam has started coming out of the vent pipe, so let it continue to come out like this for 10 minutes. After 10 minutes, place the pressure regulator on the vent pipe. The process at 11 pounds of pressure at my altitude. Wait until the pressure dial gauge needle points to 11lb. The needle pointed to 11lb. From here, start the timer for the current processing time of 75 minutes. During the processing time (in my case it is 11lb), I keep watching while adjusting the needle to keep it at 11lb. After processing for 75 minutes, turn off the heat. From here, leave it as it is until the pressure dial gauge needle points to 0 and the air vent is completely lowered. The pressure dial gauge needle pointed to 0 and the air bed was completely lowered. Now I can remove the pressure regulator. Leave it like this for another 10 minutes. After 10 minutes, I will open the lid. Open it, being careful not to let the steam get on you. Take out the bottle. As expected, the meat sauce liquid is leaking out. Put the kitchen paper down and take out the jar. Leave a gap of about 1 inch to 2 inches (about 2.5 cm to 5 cm) between the bottles. This is what the inside of the pot looks like after taking out the bottle. The liquid from the meat sauce is spilling out. I’m worried about whether the lid will close properly, but it worked fine when I made chili con carne, so I’d like to believe that it’s okay. Leave it at room temperature for 12 to 24 hours. After that, we will check to see if the lid is completely sealed. It’s been about 20 hours, so I’m going to start checking the lid. First, remove all the screw bands. It’s really sticky. With this kind of feeling, the amazing contents are seeping out. It might be the best ever. If you press the center part of the lid that is not sealed, you will hear this sound. Now press the center part of this lids. Everything is sealed. If you feel a little uneasy about this, try lifting the bottle a little by holding just the lid. It’s quite sticky so it might slip, but I’ll give it a try. And it’s heavy. it’s okay. Everything was sealed properly. The next step is to wash this bottle once with dish detergent. After drying, be sure to write the date, etc. using a permanent marker. The lid is for one-time use only. I’m filling it out on the lid. You can then move this jar to storage. Optimal storage temperature is 50° to 70° Fahrenheit and 10° to 21° Celsius. Please store it in a place where the temperature is no higher than 85 degrees Fahrenheit or 29 degrees Celsius. It is recommended to consume home-canned food within a year of its preparation. That’s all for today’s video. Thank you for watching until the end. See you again in the next video.

ご視聴いただきありがとうございます。
今回は、「ミートソース」の瓶詰め作りをご紹介します。

私は、食品の瓶詰め作りの初級者です。アメリカで推奨されている瓶詰め作りのやり方を独学で勉強中ですが、得られた知識を動画にしシェアしています。

レシピになるべく忠実に行うように気をつけていますが、「これどうするんだろう？」と思うことが毎回色々出てきて戸惑いつつも、できるだけ正しくお伝えできるように努めています。私の動画が、ご興味のある方の参考になれば幸いです。

＊使用したレシピ：
HEALTHY CANNING ”MEAT SAUCE FOR PASTA”

Meat Sauce for Pasta

【材料　パイントサイズ6瓶 / クォートサイズ3瓶】
・牛（豚）ひき肉 　　　　 　 2.5 kg
・玉ねぎ（チョップド）　　　　 　 300 g
・緑パプリカ（チョップド）　　　　　　150 g
・カットトマト缶（中のジュースも含む） 2.5 ℓ
・トマトペースト　　　 650 ml
・フレッシュパセリ（チョップド）　　　10 g
・ブラウンシュガー　　　　　　　　　　大さじ２　　　　　　　　　　
・塩 　　　　 小さじ 4
・ドライハーブ（お好みのもの　）　　　大さじ1
　 例：バジル、タイム、オレガノetc　　 　
・黒胡椒　　　　　　　　　 　 小さじ 1/2
・ドライジンジャー　　　　　　　 小さじ 1/2
・オールスパイス　　　　　　　 　 小さじ 1/2
・酢（お好みのもの）　　　　　　　　 大さじ２
　　 ＊酢の代わりにレモン汁：大さじ２でもOK

【瓶詰め作りに使用する道具類】
１、瓶詰め作り専用の圧力鍋
２、瓶（耐熱用）
３、蓋とスクリューバンド
４、ジャーリフター
５、広口じょうご
６、バブルポッパー
７、お玉
８、キッチンペーパー
９、酢
10、清潔なタオル　
11、ボウルやザル
12、検温機
13、水

【標高による圧力の違いについて】- ダイヤルゲージ使用 –
　標高　　　　　　　　　　　　　　　　適切な圧力
　0～2,000ft(約610m) 　　　　　　　：11ポンド
　2,001ft(約610m)～4,000ft(約1,219m) ：12ポンド
　4,001ft(約1,219m)～6,000ft(約1,829m) : 13ポンド
　6,001ft(約1,829m)～8,000ft(約2,438m)：14ポンド

※処理時間はいずれの標高でも同じです 。
　パイントサイズ瓶 : 60分、クォートサイズ瓶 : 75分。

使用した圧力鍋：PRESTOのPressure Canner and Cooker
※瓶の処理が終わり圧力鍋を開ける前の手順については、使用している圧力鍋のガイドブックのやり方に沿って行っています。

【チャプター】
00:00 オープニング＆今日の内容
00:55 瓶詰め作り専用圧力鍋の準備
02:07 ミートソース作り
08:10 瓶詰め作業
11:47 瓶詰め処理作業
14:46 蓋の密閉確認 & その後やること

＃ミートソース＃保存食＃瓶詰め＃アメリカの瓶詰め作り＃アメリカ生活