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.
Provided by JillAZ
Categories Sauces
Time 2h15m
Yield 6 pints
Number Of Ingredients 13
Steps:
- Brown beef in a large stockpot.
- Drain off excess fat.
- Add onion and green peppers and cook slowly until tender.
- Add remaining ingredients; simmer until thick.
- If any fat remains, skim off top.
- Pour hot sauce into hot pint or quart jars, leaving 1 inch headspace.
- Adjust lids and bands.
- Process in a pressure canner.
- Pints for 1 hour, quarts for 1 hour and 15 minutes at 10 pounds pressure.
SPAGHETTI SAUCE WITH MEAT (CANNING RECIPE)
This is very good, and it was a great way to use those garden tomatoes for later. I used a combination of beef and turkey, but I would have used all 3 if it was handy. Good garden flavor with garden tomatoes and bell peppers. Recipe courtesy of Ball Complete Book of Home Preserving. Serving size is estimated.
Provided by AmyZoe
Categories Spaghetti
Time 2h10m
Yield 5 quart jars, 30 serving(s)
Number Of Ingredients 11
Steps:
- Wash tomatoes, removing stems and any bruised or discolored portions.
- Core and quarter 6 tomatoes and place in a large stainless steel saucepan.
- Bring to a boil over high heat. Using a potato masher, crush tomatoes to release juices, stirring constantly.
- While maintaining a boil and stirring to prevent scorching, core and quarter additional tomatoes, adding them to the saucepan as you work. Make sure the mixture continues to boil vigorously while you add, stir and crush the remaining tomatoes.
- When all tomatoes have been added, reduce heat and boil gently until tomatoes are soft, about 10 minutes.
- Working in batches, press tomato mixture through a fine sieve, electric strainer, or food mill. Discard peels and seeds. Set puree aside.
- Prepare weighted-gauge pressure canner, jars, and lids.
- In a large stainless steel skillet, over medium heat, brown ground beef, breaking it up with a fork, until no longer pink.
- Drain off excess fat. Add garlic, onion, green pepper, and mushrooms. Saute until vegetables are tender, about 3 minutes.
- In a large stainless steel saucepan, combine reserved tomato puree, meat mixture, parsley, brown sugar, oregano, salt, and pepper.
- Bring to a boil over medium high heat. Reduce heat to medium-low and simmer sauce, stirring occasionally, until the texture of the sauce is to desired consistency and heated through.
- Ladle hot sauce into hot jars, leaving 1 inch headspace. Reduce air bubbles and adjust headspace, if necessary, by adding hot sauce.
- Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to figertip-tight.
Nutrition Facts : Calories 178.3, Fat 6.7, SaturatedFat 2.4, Cholesterol 25.7, Sodium 359.8, Carbohydrate 21.1, Fiber 5.9, Sugar 14.4, Protein 11.7
SPAGHETTI SAUCE FOR CANNING
Great tasting sauce. I wanted a recipe that would provide a smooth texture as well as have a few chunks in it. I like chunks but children prefer smooth. A compromise that works for us. Since tomatoes vary in acid levels adjust seasonings and sugar to your tastes.
Provided by kaymoon
Categories Low Protein
Time 4h30m
Yield 11 1/2 pints
Number Of Ingredients 9
Steps:
- Prepare tomatoes, washed, peeled and chopped. Reserve 4 cups and set aside.
- Prepare garlic. To roast garlic place garlic cloves on aluminum foil and drizzle with olive oil. wrap foil around garlic, sealing edges. Roast at 350 degrees for 30 minute or until tender. Cool and remove papery skins.
- Saute 3 cups chopped onion until translucent. Reserve 1 cup and set aside.
- Mix all ingredients except reserved tomatoes and onions. Cook tomato mixture over medium heat until heated through and then simmer for 30 minutes.
- Using a food processor or immersion blender and puree tomato mixture until smooth.
- Continue simmering for another hour to an hour and a half until tomato sauce thickens.
- Add reserved tomatoes and onion.
- Adjust seasonings to taste.
- Heat thoroughly.
- Ladle sauce into hot jars leaving a 1 inch headspace. Process pints 20 minutes and quarts 25 minutes at 10 lbs pressure in a steam-pressure canner.
HOMEMADE CANNED SPAGHETTI SAUCE
DIY canning spaghetti sauce recipes are a tomato grower's dream come true! Use up your garden bounty and enjoy it later in the year. -Tonya Branham, Mt. Olive, Alabama
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 9 quarts.
Number Of Ingredients 15
Steps:
- In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Peel and quarter tomatoes; place in a stockpot., Pulse green peppers and onions in batches in a food processor until finely chopped; transfer to stockpot. Stir in next 11 ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, 4-5 hours, stirring occasionally., Discard bay leaves. Add 2 tablespoons lemon juice to each of 9 hot 1-qt. jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool.
Nutrition Facts : Calories 118 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
SPAGHETTI SAUCE FOR CANNING
This is an all purpose pasta sauce my family makes every summer and enjoy all year. Don't be intimidated as each batch not including cooking time requires about an hour of your time.
Provided by Bridget Elaine
Categories Sauces
Time 3h
Yield 12-14 quarts, 12-14 serving(s)
Number Of Ingredients 10
Steps:
- You will need 12 to 14 quart size mason jars with lids and rings, sanatized and ready to go.
- Place olive oil, onions and peppers in a large pot and cook till tender.
- Wash tomatoes and cut in quarters.
- Place tomatoes into several large pots with a cup of water in each on and cook till soft.
- Once tomatoes are soft run them through a food mill and put juice into a large pot ( 20 qt works well).
- Once onions and peppers are soft drain he juice and oil from them and reserve liquid for future batches.
- Once the peppers and onions are drained place them in the juice from the tomatoes.
- Add the Garlic, Sugar, Salt, Oregano, and Basil. Bring to a boil and simmer for 1 1/2 hours, stirring every 15 minutes or so.
- Add the Tomatoe paste and cook for a half hour more.
- Place the jars in your oven on the lowest setting.
- Place the lids in a pan of simmering water.
- Fill jars one at a time and lid right away.
- Place the jars on a counter and cover with a towel and do not distuirb for 24 hours.
- Enjoy all year long.
- For those of you who don't want to use the above canning method you may use whatever method you like. This is the way we do it and we never have any problems.
Nutrition Facts : Calories 508.9, Fat 36.6, SaturatedFat 5.1, Sodium 5325.5, Carbohydrate 45.9, Fiber 6.4, Sugar 32.5, Protein 5.3
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