Spaghetti Sauce with Meat — NCHFP
Tested NCHFP pressure-canning recipe for spaghetti sauce with meat.
Ingredients
- 30 lb Tomatoes
- 2 1/2 lb Ground meat beef, sausage, venison, or turkey
- 5 cloves Garlic minced
- 1 cup Onions chopped
- 1 cup Celery or green pepper chopped
- 1 lb Fresh mushrooms sliced; optional
- 4 1/2 tsp Salt
- 2 tbsp Oregano
- 4 tbsp Parsley minced
- 2 tsp Black pepper
- 1/4 cup Brown sugar
Equipment
- 1 Pressure canner Dial- or weighted-gauge pressure canner appropriate for altitude.
- 5–9 Pint or quart canning jars Yield about 9 pints or equivalent permitted quart capacity.
- 5–9 Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
- 1 Food mill or sieve For removing tomato skins and seeds.
Directions
- Wash tomatoes. Dip in boiling water 30–60 seconds or until skins split; dip in cold water, slip off skins, remove cores, and quarter.
- Boil tomatoes uncovered 20 minutes, then press through a food mill or sieve.
- Brown the ground meat. Add garlic, onion, celery or green pepper, and optional mushrooms; cook until vegetables are tender.
- Combine meat and vegetables with tomato pulp. Add salt, oregano, parsley, black pepper, and brown sugar. Bring to a boil and simmer uncovered until thick enough for serving and reduced nearly by half, stirring frequently.
- Fill hot jars, leaving 1-inch headspace.
- Pressure can pints 60 minutes or quarts 70 minutes. Dial gauge: 11/12/13/14 psi at 0–2,000/2,001–4,000/4,001–6,000/6,001–8,000 ft. Weighted gauge: 10 psi at 0–1,000 ft and 15 psi above 1,000 ft.
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Recipe Notes
Safety status: tested. Pressure canning only. Adapted from USDA Complete Guide to Home Canning, revised 2015.
Exact source: https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/spaghetti-sauce-with-meat/