Spaghetti Sauce With Meat (for Canning)

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: 2 hrs 15 mins
• 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.