Canning Homemade Spaghetti Sauce with Meat or No Meat
2.1 هزار بار بازدید -
11 ماه پیش
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Canning Homemade Spaghetti Sauce with
Canning Homemade Spaghetti Sauce with Meat or No Meat can also be done meatless. This recipe is from the Ball Blue Book of Canning. It is absolutely delicious! It is easier to prepare and can than you may think!
Recipe
Canning Homemade 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
In addition to the Ball Recipe here I added minced fresh basil to taste
Procedure: Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and quarter tomatoes. Boil 20 minutes, uncovered, in large saucepan. Put through food mill or sieve. 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 90 Minutes at 10 lbs of pressure for altitude of 1,000 feet or below sea level, or adjust and process acccording to your elevation. To find your elevation you can google your address then refer to the Center for Home Food Preservation's website.
Recipe
Canning Homemade 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
In addition to the Ball Recipe here I added minced fresh basil to taste
Procedure: Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and quarter tomatoes. Boil 20 minutes, uncovered, in large saucepan. Put through food mill or sieve. 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 90 Minutes at 10 lbs of pressure for altitude of 1,000 feet or below sea level, or adjust and process acccording to your elevation. To find your elevation you can google your address then refer to the Center for Home Food Preservation's website.
11 ماه پیش
در تاریخ 1402/06/19 منتشر شده
است.
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