Spaghetti Sauce With Meat (for Canning) Recipe #98318
Posted in response to a request. Recipe is from the Ball Blue Book. Prep time is an estimate as I have not made this. Makes 6 pints or 3 quarts.
by JillAZ
2¼ hours | 1 hour prep
6 pints
- 5 lbs ground beef
- 2 cups chopped onions
- 1 cup chopped green pepper
- 9 cups cooked tomatoes or 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
- Brown beef in a large stockpot.
- Drain off excess fat.
- Add onion and green peppers and cook slowly until tender.
- Add remaining ingredients; simmer until thick.
- If any fat remains, skim off top.
- Pour hot sauce into hot pint or quart jars, leaving 1 inch headspace.
- Adjust lids and bands.
- Process in a pressure canner.
- Pints for 1 hour, quarts for 1 hour and 15 minutes at 10 pounds pressure.
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5 stars