Spaghetti Sauce With Meat
Spaghetti Sauce with Meat
This is an easy canning recipe that makes meals easy and quick when you have a busy day or like me and forget to lay your meat out.
Equipment
- 1 Pressure Cooker
- 1 Stock pot / Heavy bottom pot
Ingredients
- 30 Pounds Tomatoes I like Roma
- 1 Pound sausage
- 2 Pounds Hamburger meat
- 1 Large Onion, chopped
- 1 Large Green pepper, chopped
- 1/2 Pound Mushrooms, chopped
- 8 Cloves Garlic, minced
- 2 Tbsp Oregano Dried
- 4 tsp Salt
- 1 Tbsp Black pepper
- 1/2 cup Brown sugar
Instructions
- Wash all veggie and set aside.
- Cut up your tomatoes and run through food mill to deseed and remove peels. If you do not have a food mill you will need to boil and blanch your tomatoes to remove the peels.
- Take your puree and place it in your stock pot and bring to a boil over medium high heat, stirring frequently. Once it comes to a boil, reduce heat and simmer for 10 mins. stir often . While that is cooking, in another pan, brown the meat till done, drain and wipe pan. Place green peppers, onions, mushrooms, and garlic. Cook till peppers are soft, about 10 mins.
- Add peppers, meat, sugar and spices to tomato mixture. Stir well and bring to a boil over medium high heat, stirring often. Reduce heat and simmer for about 5 more minutes.
- Ladle hot sauce into your jars, leaving 1 inch head space .Remove air bubbles. Look again to make sure you have 1 inch head space. Wipe rims with vinegar to make sure they are clean. Put your lids on and then your rings.
- Place jars in the pressure canner, lock the lid, and bring to a boil on high heat. Let the canner vent steam for 10 minutes. Close the vent with your weight and keep heat at 10 pounds of pressure for 1 hour and 10 minutes for quarts and 1 hour for pints. (Please check your guidelines and research for your altitude/pressures BEFORE pressure canning)
- Wait till all pressure comes down naturally before removing weights and canner lid. Remove and let set undisturbed for 24 hours.
