SPAGHETTI SAUCE WITH MEAT

30 lb. tomatoes
2 1/2 lb. ground beef or sausage
5 cloves garlic, minced
1 cup chopped onions
1 cup chopped celery or green peppers
1 lb. fresh mushrooms, sliced (optional)
4 tbsp. minced parsley
2 tbsp. oregano
4 1/2 tsp. salt
2 tsp. black pepper
1/4 cup brown sugar

CAUTION: DO NOT INCREASE THE PROPORTION OF ONIONS, PEPPERS OR MUSHROOMS.

Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and quarter tomatoes. Boil 20 minutes, uncovered, in large saucepan. Put through food mill or sieve.

Saute beef or sausage until brown.

Add mushrooms (if using), onion, celery or green pepper, and garlic. 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 hot jars, leaving 1-inch headspace. Adjust lids and process.

RECOMMENDED PROCESS TIMES FOR
SPAGHETTI SAUCE WITH MEAT
In a dial-gauge pressure canner use 11 lb.
weighted gauge use 10 lb.
hot pints 60 minutes.
hot quarts 70 minutes.

YIELD: About 9 pints