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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.
👥 36 Servings⏱️ Prep & Cook: 3h 30m⏳ Prep: 20 min🔥 Cook: 2h👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●skillet
📝 Preparation Steps
1
Wash and prepare the tomatoes by dipping them in boiling water, then cooling in cold water to remove the skins.
tomatoes30 lbs
2
Quarter the tomatoes and boil them in a large saucepan for ⏱️ 20 minutes. Pass through a food mill or sieve to create a pulp.
tomatoes30 lbs
3
In a skillet, brown the ground meat. Add garlic, onions, celery or green peppers, and mushrooms, sautéing until tender.
garlic (minced)5 clovesonions (chopped)1 cupcelery or green peppers (chopped, 1 cup total, optional)1 cupfresh mushrooms (sliced (optional))1 lb
4
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.
oregano2 tbspparsley (minced)4 tbspblack pepper2 tsp
5
Fill jars, leaving a 1-inch headspace, and wipe the rims and cap with 2 part canning lids.
6
Load the jars into the canner, seal the lid, and allow the steam to vent for ⏱️ 10 minutes.
7
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.
8
Cool the jars on a towel, check the seals, and store in a cool, dark place.
Nutrition Facts
calories
113 kcal
fat Content
3 g
serving Size
1 serving
fiber Content
5 g
sugar Content
12 g
sodium Content
287 mg
protein Content
6 g
trans Fat Content
0.2 g
cholesterol Content
9 mg
carbohydrate Content
18 g
saturated Fat Content
1 g
unsaturated Fat Content
1.4 g
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