Spaghetti Sauce With Meat For Canning Recipes

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

CANNED SPAGHETTI SAUCE (AKA: ITALIAN-STYLE TOMATO SAUCE)

Steps:

• Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
• Combine 1 cup of tomato purée, onion, celery, carrot and garlic in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring frequently. Reduce heat, cover and boil gently until vegetables are tender, about 5 minutes. While maintaining a steady boil, add remaining tomato purée, 1 cup at a time, stirring frequently. Stir in lemon juice, salt, black pepper and hot pepper flakes. Increase heat to high and bring to a full rolling boil; boil hard, stirring frequently, until mixture is reduced by one third, about 15 minutes.
• Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more sauce to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
• Process filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

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 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 FOR CANNING

Steps:

• You will need 12 to 14 quart size mason jars with lids and rings, sanatized and ready to go.
• Place olive oil, onions and peppers in a large pot and cook till tender.
• Wash tomatoes and cut in quarters.
• Place tomatoes into several large pots with a cup of water in each on and cook till soft.
• Once tomatoes are soft run them through a food mill and put juice into a large pot ( 20 qt works well).
• Once onions and peppers are soft drain he juice and oil from them and reserve liquid for future batches.
• Once the peppers and onions are drained place them in the juice from the tomatoes.
• Add the Garlic, Sugar, Salt, Oregano, and Basil. Bring to a boil and simmer for 1 1/2 hours, stirring every 15 minutes or so.
• Add the Tomatoe paste and cook for a half hour more.
• Place the jars in your oven on the lowest setting.
• Place the lids in a pan of simmering water.
• Fill jars one at a time and lid right away.
• Place the jars on a counter and cover with a towel and do not distuirb for 24 hours.
• Enjoy all year long.
• For those of you who don't want to use the above canning method you may use whatever method you like. This is the way we do it and we never have any problems.

TANGY SPAGHETTI SAUCE FOR CANNING

Steps:

• Add all ingredients to stock pot.
• Heat to boiling.
• Reduce heat.
• Simmer, partially covered for 2 hours.
• Stir occasionally.
• After it has simmered, fill clean sterilized jars to within 1/2 inch of top of jar. Put on cap, screw the band finger tight.
• Process for 35 minutes for quart jars in a water bath.
• ** You can also freeze in quart size freezer bags.
• This sauce is great on any pasta dish.

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.

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 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.