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My husband and I love this sauce recipe and I was wondering if it can be canned. I have not pressure canned yet and am assuming it would need to be because of the meat. I would appreciate any tips :)

Spaghetti Sauce

Ingredients:
1-pound ground beef
1-pound mild Italian sausage
1 medium onion, chopped
3 teaspoon minced garlic

Cook together in a stockpot, until meat is browned and onion is translucent. Add the following ingredients:

2 (28 oz.) cans crushed tomatoes
2 (12 oz.) cans tomato paste
1 (8 oz) can tomato sauce
1 (12 oz) can water
5 Tablespoons Parsley
3 teaspoons Basil
5 teaspoons Oregano
2 Tablespoons Salt
1/2 teaspoon ground black pepper
4 Tablespoons sugar

Mix well. Simmer for one hour, covered; checking and stirring occasionally.
 

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I would if it were me. You would want to pressure can for 90 minutes for quarts. Meat has the longest pressure canning time in that recipe, so that is what you would go by. You wouldn't need to simmer for an hour if you pressure can it.
 

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Discussion Starter #3
Thanks Wendy!
Could I ask how many pounds of pressure you would can for?
 

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I use 10 lbs. I am not sure what your altitude is though. What do you usually can at?
 

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I haven't used a pressure canner yet :) We are at about 6700 feet. For water bath canning I add an additional 15 minutes.
 

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Discussion Starter #7
I planned on pressure canning the sauce because of the meat, I just haven't used a pressure canner yet :) Thanks CraftyLady I will check my Ball book to make sure :)
 

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Discussion Starter #11
Thank you Sally! :)

Thank you everyone for your help, it is most appreciated!!!
 
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