Spaghetti Sauce with Meat

Spaghetti Sauce with Meat


  • 30 pounds tomatoes
  • 2-1/2 lbs ground beef or sausage
  • 5 cloves garlic, minced
  • 1 cup chopped onions
  • 1 cup chopped celery or green peppers
  • 1 pound fresh mushrooms, sliced (optional)
  • 4-1/2 tsp salt
  • 2 tbsp oregano
  • 4 tbsp minced parsley
  • 2 tsps black pepper
  • 1/4 cup brown sugar
  • Yield: About 9 pints


Procedure: To prepare tomatoes, follow directions for Spaghetti Sauce Without Meat, page 3-11. 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 jars, leaving 1-inch headspace. Adjust lids and process. Recommended process time for Spaghetti Sauce With Meat in a DIAL-GAUGE pressure canner 0- 2,000 2001-4000 4,001-6,000 6001-8,000 ft Pints 60 min 11 lb 12 lb 13 lb 14 lb Quarts 70 min 11 lb 12 lb 13 lb 14 lb Recommended process time for Spaghetti Sauce With Meat in a WEIGHTED-GAUGE pressure canner Hot Pack below 1,000 ft Above 1,000 ft Pints 60 min 10 lb 15 lb Quarts 70 min 10 lb 15 lb

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