Spaghetti Sauce With Meat (Canning Recipe)

READY IN: 2hrs 10minsYIELD: 5 quart jars


  • 30lbstomatoes
  • 2 12 lbsground beef or 2 1/2lbsground sausage
  • 5garlic cloves, minced
  • 1cup chopped onion
  • 1cup chopped seeded green bell peppers or 1 cupcelery
  • 1lbmushroom, sliced
  • 4tablespoons chopped fresh parsley
  • 14 cup lightly packed brown sugar
  • 2tablespoonsdried oregano
  • 4teaspoonssalt
  • 2teaspoonsfresh ground black pepper

    Serving Size: 1 (521) g

    Servings Per Recipe:30

    Calories: 178.3

    Calories from Fat 59 g 34 %

    Total Fat 6.7 g 10 %

    Saturated Fat 2.4 g 11 %

    Cholesterol 25.7 mg 8 %

    Sodium 359.8 mg 14 %

    Total Carbohydrate21.1 g 7 %

    Dietary Fiber 5.9 g 23 %

    Sugars 14.4 g 57 %

    Protein 11.7 g 23 %


  • Wash tomatoes, removing stems and any bruised or discolored portions.
  • Core and quarter 6 tomatoes and place in a large stainless steel saucepan.
  • Bring to a boil over high heat.Using a potato masher, crush tomatoes to release juices, stirring constantly.
  • While maintaining a boil and stirring to prevent scorching, core and quarter additional tomatoes, adding them to the saucepan as you work.Make sure the mixture continues to boil vigorously while you add, stir and crush the remaining tomatoes.
  • When all tomatoes have been added, reduce heat and boil gently until tomatoes are soft, about 10 minutes.
  • Working in batches, press tomato mixture through a fine sieve, electric strainer, or food mill.Discard peels and seeds.Set puree aside.
  • Prepare weighted-gauge pressure canner, jars, and lids.
  • In a large stainless steel skillet, over medium heat, brown ground beef, breaking it up with a fork, until no longer pink.
  • Drain off excess fat.Add garlic, onion, green pepper, and mushrooms.Saute until vegetables are tender, about 3 minutes.
  • In a large stainless steel saucepan, combine reserved tomato puree, meat mixture, parsley, brown sugar, oregano, salt, and pepper.
  • Bring to a boil over medium high heat.Reduce heat to medium-low and simmer sauce, stirring occasionally, until the texture of the sauce is to desired consistency and heated through.
  • Ladle hot sauce into hot jars, leaving 1 inch headspace.Reduce air bubbles and adjust headspace, if necessary, by adding hot sauce.
  • Wipe rim.Center lid on jar.Screw band down until resistance is met, then increase to figertip-tight.
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