Spaghetti Sauce With Meat (for Canning)

JillAZ's Note:

Posted in response to a request. Recipe is from the Ball Blue Book. Prep time is an estimate as I have not made this. Makes 6 pints or 3 quarts.

• Total Time: 2 hrs 15 mins
• Prep Time: 1 hrs
• Cook Time: 1 hrs 15 mins

Ingredients:

Yield: 6 pints

• 5 lbs ground beef
• 2 cups chopped onions
• 1 cup chopped green pepper
• 9 cups cooked tomatoes or 9 cups canned tomatoes with juice
• 2 2⁄3; cups tomato paste
• 2 tablespoons brown sugar
• 2 tablespoons minced parsley
• 1 ½ tablespoons salt
• 1 tablespoon oregano
• ½ teaspoon pepper
• ½ teaspoon ginger
• ½ teaspoon allspice
• 2 tablespoons vinegar

Directions:

1. Brown beef in a large stockpot.
2. Drain off excess fat.
3. Add onion and green peppers and cook slowly until tender.
4. Add remaining ingredients; simmer until thick.
5. If any fat remains, skim off top.
6. Pour hot sauce into hot pint or quart jars, leaving 1 inch headspace.
7. Adjust lids and bands.
8. Process in a pressure canner.
9. Pints for 1 hour, quarts for 1 hour and 15 minutes at 10 pounds pressure.

Reviews

[melon cake]

thick and tasty! and the fact that it is shelf-stable makes it even more appealing. i did change the seasonings slightly, adding garlic and thyme, and substituted 1 cup chopped carrot for the green pepper. certainly a recipe worth making to freeze, or to feed a crowd right away!

[Xena #13]

I made this meat sauce last year, and am going to make it again as it was a hit!!