SPAGHETTI SAUCE WITH MEAT
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| Sauce with Italian Sausage |
15 lbs tomatoes
1 1/4 lbs ground beef or sausage
2 1/2 cloves garlic, minced
1/2 cup chopped onions
1/2 cup red bell peppers
1/2 lb fresh mushrooms, sliced
2 tsp salt
1 tbsp dried oregano
2 tbsp dried parsley
1 tsp black pepper
Yield: About 5 pints (Depends on how much you reduce the sauce)
Prepare tomatoes by choosing to peel or not, then dicing the tomatoes. If you leave the skins on you can use an immersion blender on the tomatoes to break down the skins.
Saute the ground beef or sausage until brown. If you use Italian sausage cut into chunks after browning. Drain the ground beef to eliminate some of the fat. Set aside the meat. In a saucepan with a trace amount of olive oil add garlic, onion, red pepper, and mushrooms. Cook until vegetables are tender. Combine with tomato pulp in large sauce pot. Add spices and cook to a boil. Simmer, uncovered until the initial volume has been reduced by half. Stir frequently to avoid burning.
Prepare hot pints by adding 1/2 cup of ground beef or 5 pieces of sausage to the bottom of the jar. Ladle into pints the sauce from the pot, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened vinegar clean paper towel. Adjust lids and process.
Processing in Pressure Canner at 10 lbs of pressure for weighted gauge and 11 lbs at dial gauge for 60 minutes for pints. If you do quarts process for 70 minutes.
Alternative without meat:
Spaghetti Sauce without Meat
30 lbs tomatoes
1 cup chopped onions
5 cloves garlic, minced
1 cup chopped celery or green pepper
1 lb fresh mushrooms, sliced (optional)
4-1/2 tsp salt
2 tbsp oregano
4 tbsp minced parsley
2 tsp black pepper
1/4 cup brown sugar
1/4 cup vegetable oilYield: About 9 pints (Depends on how much you reduce the sauce)
Do not increase the proportion of onions, peppers, or mushrooms.
Prepare tomatoes by choosing to peel or not, then dicing the tomatoes. If you leave the skins on you can use an immersion blender on the tomatoes to break down the skins.
Saute in a saucepan with a trace amount of olive oil add onions, garlic, celery or peppers, and mushrooms (if desired) until tender. Combine with tomato pulp in large sauce pot. Add spices and cook to a boil. Simmer, uncovered until the initial volume has been reduced by half. Stir frequently to avoid burning.
Prepare hot pints by filling jars to 1" headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened vinegar clean paper towel. Adjust lids and process. Processing in Pressure Canner at 10 lbs of pressure for weighted gauge and 11 lbs at dial gauge for 20 minutes for pints. If you do quarts process for 25 minutes.
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