Spaghetti Sauce With Meat Recipe
Yield: 9 PintsRecipe by luhu.jp
Ingredients:
30 lbs: Tomatoes,
2 1/2 lbs: Ground beef or sausage,
5: Garlic cloves, minced
1 cup: Chopped onions,
1 cup: Chopped celery OR- green peppers,
1 lbs: Fresh mushrooms, sliced, optional
4 1/2 tsp: Salt,
2 tbsp: Oregano,
4 tbsp: Minced parsley,
2 tsp: Black pepper,
1/4 cup: Brown sugar,
Directions:
Yield: About 9 pints
Procedure: To prepare tomatoes, follow directions for Spaghetti Sauce
Without Meat. Saute beef or sausage until brown. Add garlic, onion,
celery or green pepper and mushrooms, if desired. Cook until
vegetables are tender. Combine with tomato pulp in large saucepan.
Add spices, salt, and sugar. Bring to a boil. Simmer, uncovered,
until thick enough for serving. At this time initial volume will have
been reduced by nearly one-half. Stir frequently to avoid burning.
Fill jars, leaving 1-inch headspace. Adjust lids and process
according to the recommendations in Table 1 or Table 2 depending on
the method of canning used.
Table 1. Recommended process time for Spaghetti Sauce With Meat in a
dial-gauge pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 60
minutes for Pints, 70 minutes for Quarts. Canner Gauge Pressure (PSI)
at Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.
Table 2. Recommended process time for Spaghetti Sauce With Meat in a
weighted-gauge pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 60
minutes for Pints, 70 minutes for Quarts. Canner Gauge Pressure (PSI)
at Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Source from luhu.jp
Procedure: To prepare tomatoes, follow directions for Spaghetti Sauce
Without Meat. Saute beef or sausage until brown. Add garlic, onion,
celery or green pepper and mushrooms, if desired. Cook until
vegetables are tender. Combine with tomato pulp in large saucepan.
Add spices, salt, and sugar. Bring to a boil. Simmer, uncovered,
until thick enough for serving. At this time initial volume will have
been reduced by nearly one-half. Stir frequently to avoid burning.
Fill jars, leaving 1-inch headspace. Adjust lids and process
according to the recommendations in Table 1 or Table 2 depending on
the method of canning used.
Table 1. Recommended process time for Spaghetti Sauce With Meat in a
dial-gauge pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 60
minutes for Pints, 70 minutes for Quarts. Canner Gauge Pressure (PSI)
at Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.
Table 2. Recommended process time for Spaghetti Sauce With Meat in a
weighted-gauge pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 60
minutes for Pints, 70 minutes for Quarts. Canner Gauge Pressure (PSI)
at Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Source from luhu.jp