Sauce

how to can spaghetti sauce with meat | Family Cuisine

Canning spaghetti sauce is a great way to preserve the flavor of the pasta and meat, as well as to extend your canning season. It's also a great way to use up leftover veggies from the garden, which you might not have

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How to can spaghetti sauce with meat

Spaghetti Sauce 2001

This is a ready to “heat and eat” pure bolognese-style spaghetti sauce, with ground meat in it.

Reading: how to can spaghetti sauce with meat

This recipe requires a pressure canner. If you don’t have one, make instead a pasta sauce for canning in a boiling water canner, and fry up ground meat to add at the time of serving.

See also: All pasta-sauce recipes for canning; Meat sauce.

Tip

There is a meatless version of this Spaghetti Sauce whose processing time is two-thirds less. (For pints, 20 minutes for meatless versus 60 minutes for this one.)

There ends up being very little meat in this sauce. Some people may decide that this version with a very small amount of meat in it may not be worth the extra time and bother. If this is your thinking, you may wish to consider instead just canning the meatless version, and canning pints of ground meat separately, then combine for serving. Or, cooking up ground beef and adding to the meatless version at time of use.

Or, if you really have your heart set on a one-jar solution, look at this Meat Sauce recipe . It has over ¾ lb (350 g) of meat in it per pint (half-litre) jar, and you can make it out of season: it uses canned tomatoes.

The recipe

Jar size choices: Either half-litre (1 US pint) OR 1 litre (1 US quart)

Processing method: Pressure canning only

Yield: 9 x half-litre (US pint) jars

Headspace: 3 cm (1 inch)

Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)

Read more: how to cook sausage in pasta sauce | Family Cuisine

Processing time: Half-litres (pints) 60 minutes; litres (quarts) 70 minutes

Processing guidelines below are for weighted-gauge pressure canner. See also if applicable: Dial-gauge pressures.

Jar SizeTime0 to 300 m (0 – 1000 feet) pressureAbove 300 m (1000 ft) pressure ½ litre (1 US pint)60 mins10 lbs15 lb 1 litre (1 US quart)70 mins10 lbs15 lb

Reference information

How to peel tomatoes.

How to pressure can.

When pressure canning, you must adjust the pressure for your altitude.

More information about Salt-Free Canning in general.

More information about canning tomatoes in general.

Recipe notes

  • Yes, you must peel the tomatoes. The processing time was developed based on the assumption that you reduced the bacterial load by peeling the tomatoes.
  • The USDA warns not to increase the amount of onion, pepper and mushroom. However, at time of use, when you open a jar of this spaghetti sauce, you may adjust it however you need to for the exact dish you are making. For instance, you could stir in a jar of drained, home-canned mushrooms or peppers .
  • Instead of green pepper, you can use 125 g (1 cup / 4 oz ) of finely chopped celery. But you can’t use both, owing to the warning above about increasing vegetables.
  • To save work on sauce day, you could do the ground meat and veggie part the day before, and refrigerate overnight.
  • Instead of 4 teaspoons of dried parsley, you can use 4 tablespoons of fresh, minced.
  • Instead of 14 kg of fresh tomatoes, you could use canned tomatoes. The University of Alaska extension gives this direction for the recipe with canned tomatoes: “7 (28 oz) cans crushed tomatoes, drain through a sieve if very watery.” [1]Suggestion and measurements for canned comes from: Lewis, Sarah. Canning Soups and Sauces. UAF Cooperative Extension, Juneau District. Family and Community Development Faculty. November, 2014. Page 4. That equals in total 6 litres / quarts of canned tomatoes. What commercial manufacturers mean by crushed varies. Some manufacturers mean chunks in a watery juice, as in diced or chunks, others mean more like a smooth, thick tomato sauce. Those sauce-type brands will entail less simmering. If you have home-canned tomatoes, use jars of what the USDA calls “crushed”, which is more of the chunks in a watery juice type. If you feel the mixture you end up with in the pot is too “dry” you could add another can of tomatoes: it’s okay to lower the density in a pressure canning recipe.
  • Acceptable safe ways to adjust flavouring at the end would include adding onion powder, garlic powder, salt or salt sub, black pepper, chile flakes, stevia, more brown sugar, oregano, marjoram, parsley, etc.
  • The book “So Easy to Preserve” lists different kinds of meats that can be used: beef, sausage, venison or ground turkey. You can use all of one meat, or combinations. Yes, that is right, they do authorize ground turkey in this recipe: one of the rare ones where its use has been given the nod.

Recipe source

Spaghetti Sauce with Meat. In: Andress, Elizabeth L. and Judy A. Harrison. So Easy to Preserve. University of Georgia Cooperative Extension. Bulletin 989. Sixth Edition. 2014. Page 69.

Spaghetti Sauce with Meat. In: United States Department of Agriculture (USDA). Complete guide to home canning. Agriculture information bulletin No. 539. 2015. Page 3-14.

Spaghetti Sauce with Meat. In: Kingry, Judi and Lauren Devine. Ball / Bernardin Complete Book of Home Preserving. Toronto: Robert Rose. 2015. Page 406.

Read more: Homemade Chamoy | Family Cuisine

Modifications

  • Swapped fresh parsley for dried;
  • Added marjoram suggestion;
  • Reduced oil from 4 tablespoons to 2 tablespoons to reduce Weight Watcher points;

Spaghetti Sauce 2003

Nutrition

Nutrition calculated using extra-lean ground beef.

Regular version

Per 125 ml (½ cup / 4 oz):

  • 137 calories, 333 mg sodium

Spaghetti Sauce with Meat Nutrition

Sugar and salt-free version

Per 125 ml (½ cup / 4 oz):

  • 129 calories, 42 mg sodium
  • Weight Watchers PointsPlus®: 3 points.

Spaghetti Sauce 2002

* Nutrition info provided by familycuisine.net

* PointsPlus™ calculated by familycuisine.net. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

Spaghetti Sauce with Meat

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