Spaghetti Sauce With Meat (for Canning)

Submitted by JillAZ

"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."

 

• Ready In: 2hrs 15mins
• Ingredients: 13
• Yields: 6 pints

ingredients

• 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 1⁄2 tablespoons salt
• 1 tablespoon oregano
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon ginger
• 1⁄2 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

[judithlbowman]

Wonderful recipe. I substituted venison for beef and ripe pimentos for the green pepper. Herbs were equal parts oregano, marjoram and thyme. Used only one can of paste and added 2 cups venison stock and I used a combination of crushed and diced tomatoes. I used red wine vinegar and the sweet/savory/acid balance was perfect. A double batch made 10 quarts.I am an experienced canner.

 

[Gretchen G.]

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!

 

[grannyjannyhouse]

yeah what Mike P asked ditto

 

[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!!