7
SPAGHETTI SAUCE WITH MEAT
30 pounds tomatoes
2½ pounds ground beef or sausage
1 cup chopped onion
1 cup chopped celery or green pepper
1 pound fresh mushrooms, sliced (optional)
5 cloves garlic, minced
¼ cup packed brown sugar
4 tablespoons dried parsley
2 tablespoons dried oregano
4½ teaspoons salt
2 teaspoons black pepper
Note: Do not increase the proportion of onion, pepper, or mushrooms.
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 for 20 minutes, uncovered, in a large pot. Put through
food mill or sieve.
Brown beef or sausage. Add onion, celery or green pepper, mushrooms (if desired), and garlic. Cook until
vegetables are tender. Combine with tomatoes in large pot. Add sugar, parsley, oregano, salt, and pepper.
Bring to a boil. Simmer, uncovered, stirring frequently until thick enough for serving. At this time, the
initial volume will have been reduced by nearly one-half.
Fill hot jars with hot sauce, leaving 1-inch headspace. Remove air bubbles. Clean jar rims. Position lids and
secure with bands.
Yield: About 9 pints.
Dial Gauge Canner: Process at 11 pounds pressure, pints 60 minutes and quarts 70 minutes. For process-
ing above 2,000 feet altitude, see page 5 for recommended pounds pressure.
Weighted Gauge Canner: Process at 10 pounds pressure, pints 60 minutes and quarts 70 minutes. For
processing above 1,000 feet altitude, see page 5 for recommended pounds pressure.
VEGETABLES
Pressure canning is the only safe method for canning vegetables.
Young, tender, fresh, and slightly immature vegetables are better for canning than those which are overripe. As a rule, vegetables are
best when canned immediately after picking, since avor decreases upon standing and often unpleasant color changes take place.
Avoid bruising vegetables because spoilage organisms grow more rapidly on bruised vegetables than on those that are unblemished.
Wash and prepare garden fresh vegetables as you would for cooking. When packing vegetables, always leave 1-inch headspace, or
more if directed in recipe, in hot Mason jars.
To hot pack vegetables, precook in boiling water until heated through. Pack precooked vegetables into hot jars and cover with boiling
water. Whenever possible, the precooking water should be used as liquid to cover the vegetables after packing into jars. However,
there are a few vegetables, such as greens and asparagus, which make the cooking water bitter and undesirable to use.
To raw pack vegetables, simply place the prepared vegetables into hot jars and cover with boiling water.
Salt
Vegetables may be processed with or without salt. Salt is used only for avor, as it is not used in a large enough quantity to prevent
spoilage. If salt is desired, use only canning or pickling salt. Table salt contains anti-caking agents that may cause cloudiness in the
liquid inside the jars.
The recommended amount of salt is ½ teaspoon for each pint jar and 1 teaspoon for each quart jar.
Altitude Adjustment
When pressure canning at altitudes of 2,000 feet or below (dial gauge canner) or 1,000 feet or below (weighted gauge canner), process
according to specic recipe. When pressure canning above 2,000 feet altitude (dial gauge canner) or above 1,000 feet (weighted gauge
canner), process according to the following chart.
Altitude Chart for Canning Vegetables
Dial Gauge Canner Weighted Gauge Canner
Altitude Pints and Quarts Pints and Quarts
1,001–2,000 ft. 11 pounds 15 pounds
2,001–4,000 ft. 12 pounds 15 pounds
4,001–6,000 ft. 13 pounds 15 pounds
6,001–8,000 ft. 14 pounds 15 pounds
Processing time is the same at all altitudes.
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