Spaghetti Sauce with Meat
Spaghetti Sauce with Meat
- 30 lbs tomato plants
- 2-1/2 lbs hamburger or sausage
- 5 cloves garlic clove, minced
- 1 cup chopped onions
- 1 cup chopped celery or eco-friendly peppers
- 1 lb organic mushrooms, sliced (optional)
- 4-1/2 teaspoon salt
- 2 tablespoons of oregano
- 4 tablespoons of minced parsley
- 2 teaspoon pepper
- 1/4 cup brown sugar
Yield: About 9 pints
Please read Using Pressure Canners prior to starting. If this sounds like the first time canning, it's suggested that you simply read Concepts of Home Canning.
Procedure: Wash tomato plants and dip in boiling water for 30 to a minute or until skins split. Dip in cold water and slip off skins. Remove cores and quarter tomato plants. Boil twenty minutes, uncovered, in large saucepan. Subjected to food mill or sieve. Saute beef or sausage until brown. Add garlic clove, onion, celery or eco-friendly pepper and mushrooms, if preferred. Prepare until vegetables are tender. Match tomato pulp in large saucepan. Add spices, salt, and sugar. Provide a boil. Simmer, uncovered, until thick enough for serving. At the moment initial volume may have been reduced by nearly one-half. Stir frequently to prevent burning. Fill jars, departing 1-inch headspace. Adjust covers and process based on the recommendations in Table 1 or Table 2 with respect to the approach to canning used.
Table 1. Suggested process here we are at Spaghetti Sauce With Meat inside a dial-gauge pressure canner.
