Spaghetti Sauce With Meat Canning Recipes

CANNING SPAGHETTI SAUCE

Steps:

• Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works.

SPAGHETTI SAUCE WITH MEAT

Steps:

• Hull and peel the tomatoes.
• Remove cores and quarter tomatoes.
• Add to large pot.
• Boil 20 minutes, uncovered, then press through sieve or food mill.
• Spray a large skill lightly with cooking spray. Add ground beef, let cook 3 to 5 minutes till it starts releasing juices.
• Add the onion, green pepper, and mushrooms (optional). Let cook, stirring frequently, until onion is translucent and the mushroom slices have shrunk. Add to the tomatoes.
• Add the seasoning from the oregano down to the black pepper.
• Bring to a boil, then lower to a simmer and let simmer uncovered until reduced by half. This will take 2 to 3 hours, so you may want to do this at off-peak rates if they apply where you live.
• Adjust seasoning to taste.
• Ladle into either half-litre (1 US pint) OR 1 litre (1 US quart) jars.
• Leave 3 cm (1 inch) headspace.
• Wipe jar rims.
• Put lids on.
• Put in pressure canner.
• Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
• Processing time: Half-litres (pints) 60 minutes; litres (quarts) 70 minutes

HOMEMADE CANNED SPAGHETTI SAUCE

Steps:

• In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Peel and quarter tomatoes; place in a stockpot., Pulse green peppers and onions in batches in a food processor until finely chopped; transfer to stockpot. Stir in next 11 ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, 4-5 hours, stirring occasionally., Discard bay leaves. Add 2 tablespoons lemon juice to each of 9 hot 1-qt. jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool.

SPAGHETTI SAUCE FOR WATER BATH CANNING RECIPE - (4/5)

Steps:

• Skin Tomatoes: Core Tomatoes, and paper thin slice off the bottom. Then in a Dutch Oven, bring 8 quarts of water to boil. Use a slotted spoon to place tomatoes in the pot one at a time 30 to 60 seconds. Remove each tomato and immediately plunge in ice water. Peel & Quarter In a food processor, cover and process peppers, onions & garlic until finely chopped. Cover a frying pan with a coat of Olive Oil and brown the garlic, peppers and onion. In a 16 quart stockpot, combine the tomatoes, green peppers garlic, onion mixture, tomato paste, oil, sugar, salt, oregano, parsley, basil, pepper flakes, Worcestershire sauce and bay leaves. Bring to a boil. Reduce heat: simmer, uncovered, for 4 to 5 hours, stirring occasionally. Discard Bay Leaves. Canning: Add 2 tablespoons lemon juice (or 1/2 teaspoon citric acid powder) to each of hot quart jars. Ladle hot mixture into jars, leaving 1/2 head space to the lid. Remove air bubbles, wipe rims, and adjust lids to finger tight. Process for 40 minutes in a boiling water bath.

SPAGHETTI SAUCE WITH GROUND BEEF

Steps:

• Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
• Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

SPAGHETTI SAUCE WITH MEAT (FOR CANNING)

Steps:

• 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.

SPAGHETTI SAUCE WITH MEAT (CANNING RECIPE)

Steps:

• Wash tomatoes, removing stems and any bruised or discolored portions.
• Core and quarter 6 tomatoes and place in a large stainless steel saucepan.
• Bring to a boil over high heat. Using a potato masher, crush tomatoes to release juices, stirring constantly.
• While maintaining a boil and stirring to prevent scorching, core and quarter additional tomatoes, adding them to the saucepan as you work. Make sure the mixture continues to boil vigorously while you add, stir and crush the remaining tomatoes.
• When all tomatoes have been added, reduce heat and boil gently until tomatoes are soft, about 10 minutes.
• Working in batches, press tomato mixture through a fine sieve, electric strainer, or food mill. Discard peels and seeds. Set puree aside.
• Prepare weighted-gauge pressure canner, jars, and lids.
• In a large stainless steel skillet, over medium heat, brown ground beef, breaking it up with a fork, until no longer pink.
• Drain off excess fat. Add garlic, onion, green pepper, and mushrooms. Saute until vegetables are tender, about 3 minutes.
• In a large stainless steel saucepan, combine reserved tomato puree, meat mixture, parsley, brown sugar, oregano, salt, and pepper.
• Bring to a boil over medium high heat. Reduce heat to medium-low and simmer sauce, stirring occasionally, until the texture of the sauce is to desired consistency and heated through.
• Ladle hot sauce into hot jars, leaving 1 inch headspace. Reduce air bubbles and adjust headspace, if necessary, by adding hot sauce.
• Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to figertip-tight.