Michigan State University Extension
Preserving Food Safely - 01600878
08/03/99

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)
4-1/2 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


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