Spaghetti Sauce with Meat

---------- Recipe via Meal-Master (tm) v8.02

Title: Spaghetti Sauce with Meat
Categories: Sauces, Canning
Yield: 9 pints

30 lb Tomatoes
2 1/2 lb Ground beef or sausage
5 Garlic cloves; minced
1 c Chopped onions
1 c Chopped celery
-OR- green peppers
1 lb Fresh mushrooms, sliced
-(optional)
4 1/2 ts Salt
2 tb Oregano
4 tb Minced parsley
2 ts Black pepper
1/4 c Brown sugar

Yield: About 9 pints

Procedure: To prepare tomatoes, follow directions for Spaghetti Sauce
Without Meat. 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 according to the
recommendations in Table 1 or Table 2 depending on the method of canning
used.

Table 1. Recommended process time for Spaghetti Sauce With Meat in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 60 minutes for Pints, 70 minutes for Quarts.
Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.

Table 2. Recommended process time for Spaghetti Sauce With Meat in a
weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 60 minutes for Pints, 70 minutes for Quarts.
Canner Gauge Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias

-----