Spaghetti Sauce With Meat (for Canning) |
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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 8 |
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Recipe is from the Ball Blue Book. Prep time is an estimate as I have not made this. Makes 6 pints or 3 quarts. Ingredients:
5 lbs ground beef |
2 cups chopped onions |
1 cup chopped green pepper |
9 cups cooked tomatoes or 9 cups canned tomatoes with juice |
2 2/3 cups tomato paste |
2 tablespoons brown sugar |
2 tablespoons minced parsley |
1 1/2 tablespoons salt |
1 tablespoon oregano |
1/2 teaspoon pepper |
1/2 teaspoon ginger |
1/2 teaspoon allspice |
2 tablespoons vinegar |
Directions:
1. Brown beef in a large stockpot.
2. Drain off excess fat.
3. Add onion and green peppers and cook slowly until tender.
4. Add remaining ingredients; simmer until thick.
5. If any fat remains, skim off top.
6. Pour hot sauce into hot pint or quart jars, leaving 1 inch headspace.
7. Adjust lids and bands.
8. Process in a pressure canner.
9. Pints for 1 hour, quarts for 1 hour and 15 minutes at 10 pounds pressure.
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