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Canning Spaghetti Sauce in the Instant Pot Max
I make my own sauce from scratch. It's an old recipe from my MIL that she used to water bath can. I followed instructions for the Max on canning and used my spaghetti sauce recipe which had canning instructions too.
Equipment
- 15 psi Electric Pressure Cooker
Materials
- Hot sterilized pint jars (each with 1 Tbsp Lemon Juice, 1/2 tsp sea salt) How many you need depends on how many pints of sauce you are going to can
- Hot spaghetti sauce prepared and approved canning recipe (DO NOT make up your own recipe)
- Hot starilized lids and rings
- Instant Pot Max 15 psi Pressure Cooker ready to go
Instructions
To Begin Canning:
- Add hot water in the canning pot. The water should end up covering half of the jars while they are sitting on the trivet.
- Trivet goes into the canning pot.
- Fill jars carefully and use a wide mouth funnel if necessary. Leave 1" headspace. Keep the rims clean and wipe them before sealing with lids and rings. Put lids and rings on jars and close 'finger tight'. If you are a canner, then you know what this means. Not too tight, but tight enough to keep water out, but you also want to let air out.
- Add hot fill jars to canning pot on top of the trivet (4 pints will fit on the trivet).
- Close pressure cooker lid and selected Canning option and make sure you have Max Pressure on as well. You will do 20 min at Max pressure and NPR and then do a full NPR. Mine took 38 min.
- During my test run, one jar had some siphoning (it affected nothing).
- There was a tinge of sauce in the processing water, but not much.
- Let your jars naturally cool on a towel at room temp for 24 hours before moving or testing the seals.
Notes
I still haven’t found anything on Low Acid foods being canned in the Max or whether or not it has been approved for that yet. Last I heard it was still in testing. High acid foods are easy. If you are a seasoned canner who understands the rules of canning and which recipes you can and cannot follow, then I am sure you will be fine.
If you are a beginner canner, then you probably need to learn the fundamental rules of canning first before even attempting this and understand the risks involved with canning your own foods.
If you are a beginner canner, then you probably need to learn the fundamental rules of canning first before even attempting this and understand the risks involved with canning your own foods.
