Canning Homemade Spaghetti Meat Sauce

Have you ever read the back of a jar and wondered "what the heck is that ingredient?" yup me too. Its one of the reasons I started canning food. I wanted to know what my family was actually putting into their bodies. If you have ever read my blog you know I like to garden and grow my own food. What better way to use that food than to make spaghetti sauce?!

You will need the following:

A large stock pot or a large roasting pan.

A large pot to blanch fresh tomatoes

6-8 Quart sized canning jars, lids, rims

Pressure Canner

Canning Lifter

Canning Jar Funnel

Debubbler

White Vinegar

Meat:

1-2 lbs of ground meat 

(I like to use 1lb lean ground beef and 1 lb ground chorizo)

Veggies:

15 - 20 Tomatoes depending on size - blanched and peeled - 

I find that paste tomatoes work best here such as Roma, Amish Paste, and so on but you can use other kinds too and I often do.

   (you can also use canned tomatoes too if you don't have fresh)

2-3 Onions chopped (I use red, white and yellow - your choice)

1-2 Roasted Bell Peppers - peeled and chopped

2-3 carrots shaved and diced.

Seasonings:

5 Garlic cloves minced

1 Tbsp each:

Basil, 

Italian Seasoning, 

Fennell

Red Pepper flakes (I do 1/2 Tbsp)

Salt/Pepper

1/2 cup sugar (if you like it in your sauce)

and any other seasoning you like 

Brown your meat first and then drain off any excess fat and return to pan.

Add chopped onions & carrots and saute on medium heat until onions are translucent 

Next add diced bell peppers and 

Rough chop tomatoes and add to pot

Let it simmer for a bit (10-15 min)

Add seasonings and give it all a stir

I usually let it simmer on low for 30 min and then give it a taste and that is how I determine how much sugar to add. (it is usually the full 1/2 cup if not more)

I will then let it simmer on LOW for most of the day stirring occasionally. The extra liquid cooks off and the flavor is lovely.

When you are satisfied that it is ready for canning, set up your clean jars, lids and rims.

Fill jars leaving 1 inch head space.

De-bubble 

wipe rims with a clean cloth or napkin dipped in vinegar (This gets any splash or oils from rim and helps ensure proper seal)

add lids and rims to finger tight

Place into your pressure canner

Because this recipe contains meat we do need to use a pressure canner.  Follow the instructions for your specific canner model and your altitude.

Table 1. Recommended process time for Spaghetti Sauce With Meat in a dial-gauge pressure canner.
			Canner Gauge Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot	Pints	60 min	11 lb	12 lb	13 lb	14 lb
	Quarts	70	11	12	13	14

Table 2. Recommended process time for Spaghetti Sauce With Meat in a weighted-gauge pressure canner.
			Canner Gauge Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot	Pints	60 min	10 lb	15 lb
	Quarts	70	10	15

If you prefer to omit the meat in your sauce use the table below to adjust your times.

Table 1. Recommended process time for Spaghetti Sauce Without Meat in a dial-gauge pressure canner.
			Canner Gauge Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot	Pints	20 min	11 lb	12 lb	13 lb	14 lb
	Quarts	25	11	12	13	14

Table 2. Recommended process time for Spaghetti Sauce Without Meat in a weighted-gauge pressure canner.
			Canner Gauge Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot	Pints	20 min	10 lb	15 lb
	Quarts	25	10	15

Once you have completed the pressure canning, you just need to wait until the pressure indicator on your canner lets you know that it is ok to open the canner.

CAUTION: 

NEVER EVER open your canner before the safety indicator is down, EVER. It is extremely dangerous to do so. 

As I was saying, once it is safe to open your canner, use your jar grabbers to pull them out and set on a towel on your counter to finish cooling. Let cool in a NON-drafty area for 24 hours. Do not adjust rims. After 24 hours check that each jar is sealed and remove rims.

I usually will do 12-16 Quarts a year. My family usually has spaghetti or some pasta dish at least once a month if not more so this is really nice to have on hand.