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Canning Spaghetti Sauce with Meat

canning spaghetti sauceCanning Spaghetti sauce

Canning Spaghetti Sauce: Beat the price and nutrition of store bought, and keep the convenience.

Recipe and Pressure Canning Instructions for how to make spaghetti sauce with meat.

Yep, I just repeated myself 3 times.  :) It is that important.  You must process this in a pressure canner. Do NOT try to do this in a water bath. 

Go here for a recipe for spaghetti sauce with no meat. The basic recipe is the same but processing times are different.  

This recipe makes approximately 9 pints. For my family I will double this and do quarts. 


Prepare

Gather your canning supplies

Ingredients

  • 30 pounds Tomatoes
  • 2 1/2 pounds ground meat. (Elk, venison, beef)
  • 1 cup chopped onions
  • 6 cloves garlic, Mince garlic or use a garlic press.
  • 1 cup chopped celery or green peppers
  • 4 tsp canning salt
  • 2 T Oregano
  • 2 T Minced Parsley
  • 2 T Basil
  • 2 Bay Leaves - (remove before filling jars)
  • 1/2 cup brown sugar

Prepare your tomatoes.  

I use a simple postage scale to weight my produce.

The first thing you need to do when home canning spaghetti sauce is to prepare your tomato sauce.  

Click here to go to a page that expains how to make and can tomato sauce.  

Make a tomato sauce like the directions but don't process it!  Come back here to add your meat, vegetables and spices to complete your spaghetti sauce.

Thicken your Tomato Sauce

Here is my favorite time saving tip.  Click through and see if it is something that you can do too! 

If needed simmer tomatoes uncovered, in large saucepan until thick enough for serving. This might a take 20 minutes to a couple hours. Stir frequently to avoid burning. The amount of sauce may be reduced by nearly one-half.

  • An easy way to do this is to place sauce in a slow cooker and leave the lid off. Let it cook until thickened.
  • Or bake uncovered in the oven at 350. You will still need to stir often.

Now you have choices:  You can just process your sauce as it is now.  Skip the cook down time add your vegetables and other ingredients and process.  This will simply give you a thinner sauce. Add a can of tomato paste to thicken the sauce when you prepare your meal. I have done this when I did not want to spend the time to cook down. But it is much nicer if you cook it down now.

Creating your Spaghetti Sauce Recipe

Chop the vegetables and brown your meat while you simmer the tomatoes. 

Add chopped onion and chopped bell pepper (or celery) and minced garlic to browned meat. Cook until veggies are tender. 

Add meat and vegetables to sauce. Stir in salt, spices and sugar.

Heat all this to a simmer.  It does not need to be fully cooked but should be hot going in the jars.  

Fill hot jars with your hot spaghetti sauce. Leave a 1 inch head space. Take out the bay leaves at this point. You don't want them going in one jar.  The flavor for that jar would be very strong! 

Remember to wipe your rims clean before you place on your canning lids.  If food is left on the rim of the jar it may interfere with the seal.  Add on your screw bands finger tight.  Snug but not cranked down! 

And remember....  Spaghetti Sauce has vegetables in it so it MUST be pressure canned. (there I said it again)

For more specific details on how to use your pressure canner follow these pressure canning instructions. Then process your jars.  

Process

Hot pack pints - process for 60 minutes

Hot pack quarts - process for 70 minutes

Canning Spaghetti Sauce with this recipe is a great way to have a stock of sauce ready for a quick meal. 

Adjustments for Pressure Canner
Altitude in Feet Dial Gauge Canner Weighted Gauge Canner
0-1000 11 10
1001-2000 11 15
2001-4000 12 15
4001-6000 13 15
6001-8000 14 15
8000-10,000 15 15

Safe Canning Spaghetti Sauce source - http://nchfp.uga.edu/how/can_03/spaghetti_sauce_meat.html

› Canning Spaghetti Sauce with Meat

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