Ingredients for Spaghetti Sauce With Meat For Canning
- Ground Beef
- Onions
- Green Pepper
- Tomatoes
- Tomato Paste
- Brown Sugar
- Parsley
- Salt
- Oregano
- Pepper
- Ginger
- Allspice
- Vinegar
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How to Make Spaghetti Sauce With Meat For Canning
- Brown 1.5 lbs of ground beef in a large stockpot over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
- Add 1 large chopped onion and 1 large chopped green bell pepper to the pot. Cook slowly over medium heat for about 8-10 minutes, or until softened.
- Stir in 28 oz crushed tomatoes, 1 (15 ounce) can tomato sauce, 2 tablespoons tomato paste, 2 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon red pepper flakes (optional), and 1/2 cup water.
- Bring the mixture to a simmer, then reduce heat to low. Cover and cook for at least 1 hour, or until the sauce has thickened to your desired consistency, stirring occasionally.
- If any fat remains on the surface, carefully skim it off.
- Ladle the hot sauce into clean, hot pint or quart jars, leaving 1 inch of headspace.
- Remove air bubbles by running a non-metal utensil around the inside of the jars.
- Wipe the jar rims clean with a damp cloth.
- Place lids and bands on jars and tighten fingertip tight.
- Process in a pressure canner according to manufacturer’s instructions: pints for 1 hour, quarts for 1 hour and 15 minutes at 10 pounds pressure. Ensure proper pressure is maintained throughout the processing time.
- Allow jars to cool completely in the canner. You should hear the jars 'pop' as they seal. Check seals to ensure proper sealing before storage.
Nutrition Information (Approximate per serving)
Sodium
122 g
Sugar
114g
Fat
112g
Carbs
14g
