Recipe: Spaghetti (Tomato) Sauce with Meat (canning recipe)

You can safely can it if you will follow a recipe tested for safety. Otherwise it may not be acidic enough to prevent botulism. It must be done in a pressure canner.

If you wish to substitute one dried herb for another, that is fine. You can also use more of one type of vegetable in place of another, as long as the total cup amount is the same in the final product. Same with the meats, etc. Just do not substitute any of the low acid vegetables for tomatoes. The total amount of tomato is needed for the acidity. Do not use any thickeners, including seasoned packaged mixes, they contain thickeners, as well.

Here is a recipe that is safe and tested:

SPAGHETTI SAUCE WITH MEAT
Makes About 9 pints

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 1/2 tsp. salt
2 tbsp. oregano
4 tbsp. minced parsley
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 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 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. pressure, dial gauge 10 lb. pressure, unless you need to add for altitude.
Hot, pints 60 minutes, quarts 70 minutes