Spaghetti Sauce with Meat for Canning
Capture the rich, comforting essence of homemade Italian cuisine with this **Spaghetti Sauce with Meat for Canning**—a hearty, flavorful sauce designed for long-term storage. Made with a perfectly balanced blend of ground beef, ripe crushed tomatoes, savory tomato paste, and aromatic herbs like basil and oregano, this recipe delivers a robust flavor that elevates any pasta dish. Chopped onions, green bell peppers, and a touch of sugar enhance the sauce's depth, while a slow simmering process unlocks its full potential. This recipe is ideal for anyone looking to preserve the taste of homemade comfort food, with step-by-step guidance on pressure canning to ensure safe storage for up to a year. Perfect for stocking your pantry and creating quick, wholesome weeknight dinners, this spaghetti sauce is a canning recipe must-try!
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Recipe Information
Ingredients
- 2 pounds Ground beef
- 12 ounces Tomato paste
- 84 ounces Crushed tomatoes
- 56 ounces Tomato sauce
- 2 cups Yellow onion, chopped
- 1 cup Green bell pepper, chopped
- 6 cloves Garlic, minced
- 2 tablespoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Dried basil
- 2 tablespoons Dried oregano
- 2 tablespoons Sugar
- 2 cups Water
Instructions
In a large, heavy-bottomed pot, brown the ground beef over medium heat until fully cooked. Drain any excess fat and remove the beef to a plate.
In the same pot, sauté the chopped onions and green bell pepper over medium heat until softened, about 5 minutes.
Add the minced garlic to the pot and sauté for another minute until fragrant. Be careful not to burn the garlic.
Return the cooked ground beef to the pot. Stir in the tomato paste, crushed tomatoes, and tomato sauce.
Add the water, salt, black pepper, dried basil, dried oregano, and sugar to the pot. Stir well to combine all ingredients.
Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for about 2 to 3 hours. Stir occasionally to prevent sticking and to allow the flavors to meld.
Taste the sauce and adjust the seasonings as needed before preparing for canning.
Sterilize your mason jars and lids according to safe canning practices.
Fill the hot sterilized jars with the prepared sauce, leaving 1-inch headspace at the top of each jar.
Wipe the rims of the jars with a clean, damp cloth to remove any sauce residue, then place the lids on and tighten the bands until fingertip-tight.
Process the jars in a pressure canner following the manufacturer’s instructions. For quart jars, process at 10 pounds of pressure for 90 minutes, adjusting for altitude as needed.
Carefully remove the jars from the canner using jar lifters and place them on a towel-lined surface. Allow them to cool undisturbed for 12-24 hours.
Check the seals of the jars. If properly sealed, store them in a cool, dark place for up to a year. Unsealed jars should be refrigerated and used within a week.
Nutrition Facts
Calories |
3569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.0 g | 249% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 17165 mg | 746% | |
| Total Carbohydrate | 290.8 g | 106% | |
| Dietary Fiber | 67.3 g | 240% | |
| Total Sugars | 184.4 g | ||
| Protein | 205.4 g | 411% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 966 mg | 74% | |
| Iron | 46.5 mg | 258% | |
| Potassium | 11403 mg | 243% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
