Spaghetti Sauce With Meat (for Canning)

Total Time
2hrs 15mins
Prep 1 hr
Cook 1 hr 15 mins

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.

Ingredients Nutrition

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.
Most Helpful

4 5

Great recipe, to make it mine I added olives and mushrooms. I also use ground beef and ground turkey (50/50). Next time I would cut the meat back to 4 lbs. there was no need to thicken, didn't need it. The recipe with my additions resulted in 10 pints. Thanks for posting!

5 5

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!

4 5

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