Canning Ravioli (Rebel Canning)

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In Today’s video, I will show you how I can Ravioli for shelf-stable storage.

Not everything I do is USDA/FDA approved. I believe in “MY KITCHEN, MY RULES” and I do not think untested necessarily means unsafe. If you are someone who only does things by the book, then this video may not be for you. It works for me.

I am not telling anyone that this is the way it should be done. I am only sharing with you how I do it in my kitchen. I have done my research and I am comfortable with doing it this way. I strongly encourage you to do the research and do what works for you. The National Center for Home Food Preservation is a great resource, as well as the Ball website. I have left a link below. There are also several groups on Facebook and lots of videos on YouTube to help you get started and find information.

Feel free to leave a comment below. We are all entitled to opinions and I welcome you to respectfully voice yours, but if you leave a comment that is disrespectful or rude, please know that it will be deleted. If you have a question, I will try to answer it or help you find a resource to get an answer from.

Ravioli
1/2 cup pasta per pint jar
Combine 1 part sauce with 2 parts water at room temperature.
**UPDATE** do not thin your store-bought sauce to much, maybe half and half or even less. When I use my homemade marinara, it is MUCH thicker than the store sauces***
Fill jars with sauce to 1-1/2 inch headspace. Debubble and shake after lidding.
Bring canner up to steam. Vent 10 minutes. Pressure can 15 minutes at the proper pressure for your altitude.
Shake gently after canning to resitribute evenly
**Only fill what you can fit in your canner at a time. These cannot sit and wait for the next batch of processing.


You can find the NCHFP/USDA guidelines here
https://nchfp.uga.edu/index.html

Ball website, getting started
https://www.freshpreserving.com/canni...

Find your elevation here, type in your physical address.
https://www.whatismyelevation.com/


Disclaimer:
This video is for entertainment purposes only. This is not intended to be an instructional video. Not everything I do is USDA/FDA approved. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes as I prepare them for myself, and take NO responsibility for them should you choose to use or adapt them. All video footage, new designs and craft projects are my own & may only be used with my permission. When applicable, I will always give credit for inspiration sources, whether online or from other crafters. None of my videos are sponsored unless otherwise stated. All opinions are my own. This video is not made for or intended for children, but is family-friendly.

Some of the links are affiliate links that I earn a small commission from. They don't raise your price paid. Thank you for supporting my small channel!

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CANNING SUPPLIES
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3-arm towel rack (holding my rings) https://amzn.to/38gSYAg
JarKey https://amzn.to/3pRcB8W
COMPLETE GUIDE TO HOME CANNING https://amzn.to/35sE48x
The All New Ball Book Of Canning And Preserving https://amzn.to/37IUxZ7
Prepworks by Progressive Canning Scoop https://amzn.to/35wT5Gi
Vidalia Chop Wizard Pro Max https://amzn.to/3nWPh9d
Presto 23 quart Pressure Canner https://amzn.to/3hnJtmJ
11” Pressure Cooker Canner Rack https://amzn.to/3puPj8Y
Presto Canner Pressure Regulator https://amzn.to/3mx294E
Presto 7 Function Canning Kit https://amzn.to/3pr11Bi
Multi Blade Adjustable Mandoline https://amzn.to/3hnn3SI
Apple Peeler and Corer https://amzn.to/3olZXio
Ronco Veg-O-Matic Deluxe https://amzn.to/35xbiU3

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What I use to film
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Camera Remote Shutter Release: https://amzn.to/3e4XC6D
Canon EOS Rebel SL2 DSLR Camera: https://amzn.to/3oAjKL5
Lens: https://amzn.to/2TwmevV
Tripod: https://amzn.to/3mvDVYW
Lighting: https://amzn.to/34Bh87N
Shotgun Video Microphone: https://amzn.to/3mvmqYv

#RebelCanning #Delicious #LongTermFoodStorage #MealInAJar #Ravioli