Spaghetti Sauce With Meat

  • 30 lbs tomatoes
  • 2-1/2 lbs ground beef for 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 hot jars, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended process time for Spaghetti Sauce With Meat in a dial-gauge pressure canner
Style of Pack Jar Size Process Time Canner Pressure (PSI) at Altitudes of
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
Recommended process time for Spaghetti Sauce With Meat in a weighted-gauge pressure canner
Style of Pack Jar Size Process Time Canner Pressure (PSI) at Altitudes of
0-1,000 ft Above 1,000 ft
Hot Pints 60 min 10 lb 15 lb
Quarts 70 10 15

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