Spaghetti Sauce with Meat

Yield: About 9 pints

30 lbs tomatoes               

2-1/2 lbs ground beef or sausage

5 cloves garlic, minced    

1 cup chopped onions

4-1/2 tsp to 2 TB salt        

1 cup chopped green peppers or celery

2 tsp black pepper            

1 lb fresh mushrooms, sliced (optional)

1/4 cup brown sugar       

4 tbsp minced parsley

2 tbsp oregano (2 TB Italian seasoning and 1tsp oregano and no parsley)   

Procedure: 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. Sauté 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

Dial-gauge pressure canner	Pints	60 min	12 lbs
	Quarts	70 min	12 lbs
Weighted-gauge pressure canner	Pints	60 min	10 lbs
	Quarts	70 min	10 lbs

Submitted by: Diane Batschi