Title: Spaghetti Sauce with Meat
Categories: Sauces, Canning
Yield: 9 Pints

30 lb Tomatoes
2 1/2 lb Ground beef or sausage
5 Garlic cloves; minced
1 c Chopped onions
1 c Chopped celery
-OR- green peppers
1 lb Fresh mushrooms, sliced
-(optional)
4 1/2 ts Salt
2 tb Oregano
4 tb Minced parsley
2 ts Black pepper
1/4 c Brown sugar

Yield: About 9 pints

Procedure: To prepare tomatoes, follow directions for Spaghetti Sauce
Without Meat. Saute beef or sausage until brown. Add garlic, onion, celery
or green pepper and mushrooms, if desired. Cook until vegetables are
tender. Combine with tomato pulp in large saucepan. Add spices, salt, and
sugar. Bring to a boil. Simmer, uncovered, until thick enough for serving.
At this time initial volume will have been reduced by nearly one-half. Stir
frequently to avoid burning. Fill jars, leaving 1-inch headspace. Adjust
lids and process according to the recommendations in Table 1 or Table 2
depending on the method of canning used.

Table 1. Recommended process time for Spaghetti Sauce With Meat in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 60 minutes for
Pints, 70 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0
~ 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.

Table 2. Recommended process time for Spaghetti Sauce With Meat in a
weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 60 minutes for
Pints, 70 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0
~ 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini