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Canning Ravioli | How to Can Ravioli Step-by-Step

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Canning ravioli is a great way to stock up on easy-to-make meals that will last for months, or even years, in your pantry. Whether you’re prepping for an emergency situation or just looking to simplify mealtime, canned ravioli is a versatile and delicious option.

In this guide, we’ll explain the benefits of canning ravioli, walk you through the equipment you’ll need, provide step-by-step instructions for canning ravioli, and offer tips for storing and using your canned ravioli. By the end of this article, you’ll be ready to start canning ravioli at home and enjoying the convenience and peace of mind that comes with having a well-stocked pantry.

Why Can Ravioli?

Ravioli isn’t exactly at the top of the list of popular foods to can. Ravioli has several challenges when it comes to canning that you will need to consider and be aware of.

First off- there aren’t any ravioli canning recipes that are sanctioned by the USDA, FDA, or provided by Ball. You actually won’t find any pasta canning recipes with these resources, so they are not for beginners.

Warning: There is a risk of botulism toxin if you do not follow standard canning procedures. Make sure you understand the risks and proper canning practices shared by the National Center for Home Food Preservation and use standard Ball canning recipes if you are just getting started.

Still, if you are careful and understand the inherent risks and principles of canning- canned ravioli can be an excellent addition to your pantry for weekly meals or long-term food storage.

Equipment Needed

We will talk about water bath canning in our recipe below, but it can also be done at higher temperatures using pressure canning. Steam canning is not advised for canning ravioli.

Depending on your canning method, you’ll either need a pressure canner or a water bath canner plus standard canning tools. We’ve already researched and tested the best, so refer to our canning review guide for more info.

Canning equipment is relatively cheap and it helps to have the specialized tools on hand if you plan on canning more than once.

Preparing Ravioli for Canning

Here are the step-by-step instructions on how to prepare ravioli for canning:

  1. Cook the ravioli: Bring a large pot of water to a boil and cook the ravioli according to the package instructions. Drain the ravioli and rinse it with cold water to stop the cooking process.
  2. Prepare the sauce: You can either make your own sauce or use a pre-made one. If you’re making your own, heat the sauce in a separate pot and keep it warm. If you are using store-bought sauce, you will need to thin it with equal parts water in a 1:1 ratio of sauce to water.

This is basically the same as preparing ravioli to eat, but you don’t combine the ingredients just yet. Save that for the canning process itself.

You also add more water if you are using store-bought sauce, but don’t overdo it. The video below shows how runny it can get if there is too much water.

Canning Ravioli

If you already have the ravioli and sauce prepped, canning is relatively similar to other canning processes.

Here are the step-by-step instructions on how to can ravioli:

  1. Prepare your canning area: Clean and sanitize your jars, lids, and rings. Set your canner on the stove to heat up, and make sure you have all the necessary tools and ingredients.
  2. Fill the jars: Place a spoonful of sauce in the bottom of each jar, then add a layer of ravioli. Repeat until the jar is full, leaving about 1 inch of headspace at the top.
  3. Add liquid: Pour hot water or broth over the ravioli, filling the jar up to the 1-inch headspace. Use a spatula or bubble remover tool to remove any air bubbles.
  4. Seal the jars: Wipe the rims of the jars with a clean, damp cloth to remove any food debris or sauce. Place the lids on the jars and tighten the rings until they are finger-tight.
  5. Process the jars: Place the jars in the canner and process them according to the recommended time and pressure for your altitude and canner type. 15 minutes works for me, and if you go too long the ravioli can get very mushy.
  6. Cool and store: Once the processing time is complete, turn off the heat and let the canner cool down before removing the jars. Check the lids for a good seal, then store the jars in a cool, dry place for future use.

Here is Fyreflyes Follies (a rebel canner) showing off her own recipe with pint jars:

Storing and Using Canned Ravioli

You always want to store your canned foods in a cool dry area out of the way. Broken jars are always a headache to deal with- whether they are in your pantry or in the kitchen, so investing in sturdy shelves can pay off.

Storing them in a cool and dry dedicated pantry will extend their shelf life for up to two years. Of course, you’ll want to check food jars for anything wrong before you reheat and use them. Here are a few red flags to look for:

  • Unsealed jar
  • Bulging lid
  • Streaks inside the unopened jar
  • Dried food inside an unopened jar
  • Unnatural odors after opening the jar
  • Mold growth at the top of food or underside of lid

With any of these signs, you need to assume botulism toxin is present and dispose of the jar carefully.

The good news is that as long as they are safe to eat, ravioli is as simple as heat-and-eat.

Other Preservation Methods

Canning isn’t the only way to put ravioli in your pantry.

Here are some other methods for preserving ravioli:

  • Store-Bought– Industrial-canned ravioli can be found at the store and has an even longer shelf life thanks to preservatives.
  • Freezing – frozen or refrigerated ravioli is common for week-to-week use, but you can also stash some in the freezer for months.
  • Dehydrating – using a quality dehydrator, you can dehydrate any type of pasta- including ravioli. Put it in an air-tight container afterward to keep it from reconstituting moisture.
  • Freeze-Drying – less typical, using a powerful freeze dryer for ravioli isn’t common, but it is possible. It doesn’t reconstitute back into what you may expect traditionally from ravioli and is more of a soupy texture.

Store-bought canned ravioli is inexpensive and easy to store, so it is often something I recommend for those looking to get started or looking for an easy solution.

The Final Word

Canning is a great way to add to your food supply and ensure that you don’t waste food. It’s a great hobby and skill to learn and can be instantly rewarding. We hope you’ve found our guide on how to can ravioli useful- let us know below if you believe we’ve left something out.

Here are some other guides our subscribers have found helpful:

Keep exploring, stay prepared, and be safe.

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