Home Canning Ravioli is perfect for that cold night when you don't feel like cooking just a quick reheat. The secret to making how to make canned ravioli at home is you must use the dried Ravioli not frozen, the frozen gets mushy.
This is more like the cans of canned ravioli that you get in the store. So what I'm going to be using is a can of hunts spaghetti sauce or pasta sauce use the pasta sauce of your choosing
Canning Dried Ravioli
- ½ cup Dried Ravioli *froxen or fresh turns to mush
- 1 cup Duluted Pasta Sauce Combine 1 part sauce with 2 parts
- Add Dried Ravioli to Jars (about 18 pieces) NOTE: Only fill what you can fit in your canner at a time. These cannot sit and wait for the next batch of processing.
- Combine 1 part sauce with 2 parts water at room temperature.
- Fill jars with sauce to 1-½ inch headspace. Debubble and shake after lidding.
- Bring pressure canner up to steam. Vent 10 minutes. Pressure can 15 minutes at the proper pressure for your altitude.
- Shake gently after canning once cooled enough to handle to resitribute evenly
Not everything I do is USDA/FDA approved. I believe in “MY KITCHEN, MY RULES” and I do not think untested necessarily mean 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.