Spaghetti Sauce With Meat For Canning Food

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

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 (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 FOR CANNING

Steps:

• Prepare tomatoes, washed, peeled and chopped. Reserve 4 cups and set aside.
• Prepare garlic. To roast garlic place garlic cloves on aluminum foil and drizzle with olive oil. wrap foil around garlic, sealing edges. Roast at 350 degrees for 30 minute or until tender. Cool and remove papery skins.
• Saute 3 cups chopped onion until translucent. Reserve 1 cup and set aside.
• Mix all ingredients except reserved tomatoes and onions. Cook tomato mixture over medium heat until heated through and then simmer for 30 minutes.
• Using a food processor or immersion blender and puree tomato mixture until smooth.
• Continue simmering for another hour to an hour and a half until tomato sauce thickens.
• Add reserved tomatoes and onion.
• Adjust seasonings to taste.
• Heat thoroughly.
• Ladle sauce into hot jars leaving a 1 inch headspace. Process pints 20 minutes and quarts 25 minutes at 10 lbs pressure in a steam-pressure canner.

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.

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.