It sounds like best frozen. I have provided a link to a great article that describes some of the problems with canning your own recipes. A serious concern is pH levels and of course the density. Consider csnning a base sauce that once opened can be made into your perfect sauce on the stove. It is what I, and a lot of us. do. I stick with the Basil & Garlic Sauce as well as the Vodka Sauce.
Off the top of my head, I don’t think so, oils and. Butter don’t can well, small amounts are ok, like when browning and preparing, this seems like it’s too much. Then there’s the problems of acidification, density and time. There would be no way to know how long to process the jars. The density part is because something as thick as Ragu pasta sauce is thinner than molasses so heating the entire contents all the way through uniformly would take longer for the molasses. I would freeze it.
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It sounds like best frozen. I have provided a link to a great article that describes some of the problems with canning your own recipes. A serious concern is pH levels and of course the density. Consider csnning a base sauce that once opened can be made into your perfect sauce on the stove. It is what I, and a lot of us. do. I stick with the Basil & Garlic Sauce as well as the Vodka Sauce.
https://www.healthycanning.com/canning-homemade-spaghetti-sauces
Off the top of my head, I don’t think so, oils and. Butter don’t can well, small amounts are ok, like when browning and preparing, this seems like it’s too much. Then there’s the problems of acidification, density and time. There would be no way to know how long to process the jars. The density part is because something as thick as Ragu pasta sauce is thinner than molasses so heating the entire contents all the way through uniformly would take longer for the molasses. I would freeze it.