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Pasta Sauce with Meat
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Canning Spaghetti Sauce with Meat (NCHFP Recipe)

Canning your own pasta sauce with meat is a wonderful way to preserve the flavor of fresh tomatoes and enjoy a hearty meal at any time of the year.
Prep Time20 minutes
Cook Time2 hours
Additional Time1 hour 10 minutes
Total Time20 minutes
Author: Ashley Adamant

Ingredients

  • 30 lbs tomatoes
  • 2-1/2 lbs ground meat beef, sausage, venison, or turkey
  • 5 cloves garlic minced
  • 1 cup chopped onions
  • 1 cup chopped celery or green peppers
  • 1 lb fresh mushrooms sliced (optional)
  • 4-1/2 tsp salt
  • 2 tbsp oregano
  • 4 tbsp minced parsley
  • 2 tsp black pepper
  • 1/4 cup brown sugar

Instructions

  • Wash and prepare the tomatoes by dipping them in boiling water, then cooling in cold water to remove the skins.
  • Quarter the tomatoes and boil them in a large saucepan for 20 minutes. Pass through a food mill or sieve to create a pulp.
  • In a skillet, brown the ground meat. Add garlic, onions, celery or green peppers, and mushrooms, sautéing until tender.
  • Combine the meat and vegetable mixture with the tomato pulp, adding salt, oregano, parsley, black pepper, and brown sugar. Bring to a boil, then simmer until thickened.
  • Fill jars, leaving a 1-inch headspace, and wipe the rims and cap with 2 part canning lids. 
  • Load the jars into the canner, seal the lid, and allow the steam to vent for 10 minutes.
  • Bring the canner up to pressure and process pint jars for 60 minutes and quart jars for 70 minutes.  Pressure is adjusted to altitude, but the process times are always the same.  See altitude adjustments for pressure below.
  • Cool the jars on a towel, check the seals, and store in a cool, dark place.

Notes

Pressure Canning Altitude Adjustments

With pressure canning, the processing times stay the same at higher altitudes, but the pressures change.  Here are the altitude adjustments for pressure canning:

For dial gauge pressure canners:

  • 0 to 2,000 feet in elevation – 11 lbs pressure
  • 2,001 to 4,000 feet in elevation – 12 lbs pressure
  • 4,001 to 6,000 feet in elevation – 13 lbs pressure
  • 6,001 to 8,000 feet in elevation – 14 lbs pressure

For weighted gauge pressure canners:

  • 0 to 1,000 feet in elevation – 10 lbs pressure
  • Above 1,000 feet – 15 lbs pressure