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SPAGHETTI SAUCE WITH MEAT
Canned Spaghetti Sauce with Meat
Yield: About 9 pints
Ingredients
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30 pounds ripe tomatoes (prepared as for Spaghetti Sauce Without Meat)
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2 ½ pounds ground beef or sausage
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1 cup chopped onions
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5 cloves garlic, minced
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1 cup chopped celery or green pepper
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1 pound fresh mushrooms, sliced (optional)
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4 ½ teaspoons salt
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2 tablespoons oregano
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4 tablespoons minced parsley
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2 teaspoons black pepper
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¼ cup brown sugar
Preparation
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Prepare Tomatoes: Wash, peel, core, and process tomatoes as for Spaghetti Sauce Without Meat.
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Cook Meat & Vegetables:
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Brown ground beef or sausage in a large pan.
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Add garlic, onions, celery or green pepper, and mushrooms (if using).
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Cook until vegetables are tender.
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Combine Sauce: Add cooked meat mixture to tomato pulp in a large saucepan. Stir in salt, oregano, parsley, pepper, and brown sugar.
Cooking
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Bring sauce to a boil.
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Simmer uncovered, stirring frequently, until thick enough for serving.
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Sauce volume will reduce by nearly one-half.
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Stir often to avoid scorching.
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Packing
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Fill hot jars with sauce, leaving 1-inch headspace.
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Wipe rims, adjust lids, and prepare for processing.
Finishing
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Process immediately in a pressure canner following USDA-recommended times for spaghetti sauce with meat.
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Always adjust processing for jar size and altitude.
⚠️ Safety Note: Because this sauce contains meat, it is a low-acid food and must always be processed in a pressure canner.
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
|---|---|---|---|---|
|
Hot |
Pints |
60 min |
10 lb |
15 lb |
|
Hot |
Quarts |
75 min |
10 lb |
15 lb |
