Spaghetti sauce with meat

9 Pints

Ingredients

Quantity Ingredient
30 pounds Tomatoes
2½ pounds Ground beef or sausage
5 Garlic cloves; minced
1 cup Chopped onions
1 cup Chopped celery OR- green peppers
1 pounds Fresh mushrooms, sliced (optional)
4½ teaspoon Salt
2 tablespoons Oregano
4 tablespoons Minced parsley
2 teaspoons Black pepper
¼ cup Brown sugar
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.
Above 1,000 ft: 15 lb.

Directions

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.

Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 60 minutes for Pints, 70 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.

Table 2. Recommended process time for Spaghetti Sauce With Meat in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 60 minutes for Pints, 70 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.

======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

Related recipes