Spaghetti Sauce (with Meat)

  

Quantity: About 9 pints

Jar size: Pints

Ingredients:

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

Instructions:

  1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.
  2. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and quarter tomatoes.
  3. Boil 20 minutes, uncovered, in large saucepan. Put through food mill or sieve.
  4. Saute beef or sausage until brown.
  5. Add garlic, onion, celery or green pepper and mushrooms, if desired. Cook until vegetables are tender.
  6. Combine with tomato pulp in large saucepan. Add spices, salt, and sugar.
  7. 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.
  8. Fill jars, leaving 1-inch headspace. Wipe rims with a clean damp cloth, adjust lids.
  9. process in a pressure canner according to the recommendations.
  10. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for a Dial-Gauge Pressure Canner

 

 

 

Canner Pressure (PSI) at Altitudes of:

Style of Pack

Jar Size

Process Time

0-2000 ft

2001-4000 ft

4001-6000 ft

6001-8000 ft

Hot

Pints

60 min

11 lb

12 lb

13 lb

14 lb

Quarts

70 min

11 lb

12 lb

13 lb

14 lb

 

Processing Times for a Weighted-Gauge Pressure Canner

 

 

 

Canner Pressure (PSI) at Altitudes of

Style of Pack

Jar Size

Process Time

0-1000 ft

Above 1000 ft

Hot

Pints

60 min

10 lb

15 lb

Quarts

70 min

10 lb

15 lb

Source: National Center for Home Food Preservation




Loading...