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Homemade Canned Spaghetti Sauce, by Linda Thomas

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canning

Fall is one of my favorite seasons because of the cooler weather and all the wonderful fruits and vegetables that are available for canning. I love making my own homemade Spaghetti Sauce. The following recipe is awesome and it makes a big batch. You can freeze it in containers or can it. If you are new to canning visit the following website: National Center for Home Food Preservation to find answers to all your canning questions. Please note: This spaghetti recipe has meat and vegetables. To preserve it, you must freeze or process in canning jars in a pressure canner.

 

Canned Spaghetti Sauce with Meat

30 lbs tomatoes
4 small cans of tomatoes paste
2-1/2 lbs ground beef or sausage
5 cloves garlic, minced
1 cup chopped onions
1 cup chopped green peppers
4-1/2 tsp salt
2 tbsp oregano
4 tbsp minced parsley
2 tsp black pepper
1/4 cup brown sugar

Yield: 10-11 quarts

 

Directions:

Caution:  Do not alter canning recipes follow the recipes exactly. Click on the following link for more information. The science behind home canning and why it’s important to only use science-based recipes.

 

Tomatoes1a
Tomatoes2

Tomatoes3

Tomatoes4a
Tomatoes5

Tomatoes6a

Tomatoes7

Tomatoes8b

If this is your first time using a pressure canner or would like to learn more about canning, visit the National Center for Home Food Preservation website at: http://nchfp.uga.edu/

Table 1. Recommended process time for Spaghetti Sauce With Meat in a Weight-gauge pressure canner.
Canner Gauge Pressure (PSI) at Altitudes of:
Style of Pack Jar Size Process Time 0 – 2,000 ft 2,001 – 4,000 ft 4,001 – 6,000 ft 6,001 – 8,000 ft
Hot Pints 60 min 10 lb 15 lb 15 lb 15lb
Hot Quarts 70 min 10 lb 15 lb 15 lb 15lb

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