- Spaghetti Sauce with Meat
- 30 lbs tomatoes
- 2-1/2 lbs ground beef or sausage
- 5 cloves garlic, minced
- 1 cup chopped onions
- 1 cup chopped celery or green peppers
- 1 lb fresh mushrooms, sliced (optional)
- 4-1/2 tsp salt
- 2 tbsp oregano
- 4 tbsp minced parsley
- 2 tsp black pepper
- 1/4 cup brown sugar
Yield: About 9 pints
Procedure: To prepare tomatoes, follow directions for
Spaghetti Sauce Without Meat. Saute beef or sausage until brown. Add garlic, onion, celery or green pepper and mushrooms, if desired. Cook until vegetables are tender. Combine with tomato pulp in large saucepan. Add spices, salt, and sugar. Bring to a boil. Simmer, uncovered, until thick enough for serving. At this time initial volume will have been reduced by nearly one-half. Stir frequently to avoid burning. Fill jars, leaving 1-inch headspace. Adjust lids and process according to the recommendations in
Table 1 or
Table 2 depending on the method of canning used.
Table 1. Recommended process time for Spaghetti Sauce With Meat in a dial-gauge pressure canner. |
| Canner Gauge Pressure (PSI) at Altitudes of |
Style of Pack | Jar Size | Process Time | 0 - 2,000 ft | 2,001 - 4,000 ft | 4,001 - 6,000 ft | 6,001 - 8,000 ft |
Hot | Pints | 60 min | 11 lb | 12 lb | 13 lb | 14 lb |
Quarts | 70 | 11 | 12 | 13 | 14 |
Table 2. Recommended process time for Spaghetti Sauce With Meat in a weighted-gauge pressure canner. |
| Canner Gauge Pressure (PSI) at Altitudes of |
Style of Pack | Jar Size | Process Time | 0 - 1,000 ft | Above 1,000 ft |
Hot | Pints | 60 min | 10 lb | 15 lb |
Quarts | 70 | 10 | 15 |