Ingredients:
- 30 lbs tomatoes
- 1 cup chopped onions
- 5 cloves garlic, minced
- 1 cup chopped celery or green peppers
- 1 lb fresh mushrooms, sliced (optional)
- 4-½ tsp salt
- 2 tbsp oregano
- 4 tbsp minced parsley
- 2 tsp black pepper
- ¼ cup brown sugar
- ¼ cup vegetable oil
Yields: approximately 9 pints
Directions: wash tomatoes and dip in boiling water for 30-60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and quarter tomatoes. Boil for 20 minutes, uncovered, in a large saucepan. Put through a food mill or sieve.
Saute onions, garlic, celery or peppers, and mushrooms in vegetable oil until tender (note: do not increase the proportion of onions, peppers, or mushrooms). Combine sauteed vegetables and tomatoes and add the remainder of spices, salt, and sugar. Simmer, uncovered, until thick enough for serving. At this time the initial volume will have been reduced by nearly one-half. Stir frequently to avoid burning.
Fill hot jars leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.
Recommended Canner Type: Pressure canner
| Spaghetti sauce (without meat) in a dial-gauge pressure canner | ||||||
| Canner 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 | 20 min | 11 lb | 12 lb | 13 lb | 14 lb |
| Quarts | 25 min | 11 lb | 12 lb | 13 lb | 14 lb | |
| Spaghetti sauce (without meat) in a weighted-gauge pressure canner | ||||||
| Canner Pressure (PSI) at Altitudes of | ||||||
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft | ||
| Hot | Pints | 20 min | 10 lb | 15 lb | ||
| Quarts | 25 min | 10 lb | 15 lb | |||
Canning Spaghetti Sauce (with meat)
Ingredients:
- 30 lbs tomatoes
- 1 cup chopped onions
- 2-½ lbs ground beef or sausage
- 5 cloves garlic, minced
- 1 cup chopped celery or green peppers
- 1 lb fresh mushrooms, sliced (optional)
- 4-½ tsp salt
- 2 tbsp oregano
- 4 tbsp minced parsley
- 2 tsp black pepper
- ¼ cup brown sugar
Yields: approximately 9 pints
Directions: wash tomatoes and dip in boiling water for 30-60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and quarter tomatoes. Boil for 20 minutes, uncovered, in a large saucepan. Put through a food mill or sieve.
Saute beef or sausage until brown. Add garlic, onion, celery or peppers, and mushrooms in vegetable oil until tender (note: do not increase the proportion of onions, peppers, or mushrooms). Cook until vegetables are tender. Combine with tomato pulp in a large saucepan. Add spices, salt, and sugar. Bring to a boil. Simmer, uncovered, until thick enough for serving. At this time the initial volume will have been reduced by nearly one-half. Stir frequently to avoid burning.
Fill hot jars leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.
Recommended Canner Type: Pressure canner
| Spaghetti sauce (with meat) in a dial-gauge pressure canner | ||||||
| Canner 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 | 11 lb | 12 lb | 13 lb | 14 lb |
| Quarts | 70 min | 11 lb | 12 lb | 13 lb | 14 lb | |
| Spaghetti sauce (with meat) in a weighted-gauge pressure canner | ||||||
| Canner Pressure (PSI) at Altitudes of | ||||||
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft | ||
| Hot | Pints | 60 min | 10 lb | 15 lb | ||
| Quarts | 70 min | 10 lb | 15 lb | |||