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LOCATION: Recipes >> Preserving >> Spaghetti Sauce 02

Print this Recipe    Spaghetti Sauce 02

SPAGHETTI SAUCE WITH MEAT

30 lbs tomatoes
2-1/2 lbs ground beef or sausage
5 cloves garlic, minced
1 cup chopped onions
1 cup chopped celery or green peppers
1 lb 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
Yield: About 9 pints

Procedure: To prepare tomatoes, follow directions for Spaghetti
Sauce Without Meat, page 3-11. 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.


Recommended process time for Spaghetti Sauce With Meat in a DIAL-GAUGE
pressure canner

0- 2,000 2001-4000 4,001-6,000 6001-8,000 ft
Pints 60 min 11 lb 12 lb 13 lb 14 lb
Quarts 70 min 11 lb 12 lb 13 lb 14 lb



Recommended process time for Spaghetti Sauce With Meat in a WEIGHTED-GAUGE
pressure canner

Hot Pack
below 1,000 ft Above 1,000 ft
Pints 60 min 10 lb 15 lb
Quarts 70 min 10 lb 15 lb

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