Michigan State University Extension
Preserving Food Safely - 01600878
10/13/97
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
YIELD: About 9 pints
PROCEDURE: 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
Style Canner Gauge Pressure (PSI) at Altitudes of of Jar Process 0- 2001- 4001- 6001- Pack Size Time 2000 ft. 4000 ft. 6000 ft. 8000 ft.
Hot Pints 60 min. 11 lb. 12 lb. 13 lb. 14 lb. Hot Quarts 70 11 12 13 14
RECOMMENDED PROCESS TIMES FOR SPAGHETTI
SAUCE WITH MEAT IN A WEIGHTED-GAUGE
PRESSURE CANNER
Canner Gauge Pressure (PSI)
at Altitudes of
Style of Jar Process 0- Above Pack Size Time 1000 ft. 1001 ft.
Hot Pints 60 min. 10 lb. 15 lb. Hot Quarts 70 10 15