Recipe: Spaghetti Sauce with Meat (canning recipe)

You need to follow a safe, tested recipe in order to can a sauce... we have no way of testing the acidity of a homemade recipe. You can always safely freeze your sauce.
You will need a pressure canner, not a pressure cooker, and it cannot be canned in a boiling water bath canner.
It would put you at a risk for botulism. Do not add any extra vegetables to the recipe. You also need the whole amount of tomatoes in order to keep the acidity correct. You can omit the mushrooms. The only changes you can safely make is in adding or ommiting dry herbs and spices. Not those from commercial seasoning mixes, because they contain starches that will make the sauce unsafe.

SPAGHETTI SAUCE WITH MEAT
Yield: About 9 pints

30 lbs tomatoes
2 1/2 lbs 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 1/2 tsp salt
2 tbsp oregano
4 tbsp minced parsley
2 tsp black pepper
1/4 cup brown sugar

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 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 in a dial gauge canner at 11 lb. pressure, weighted gauge canner at 10 lb. pressure. Pints, 60 minutes, quarts 70 minutes.