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Selecting, Preparing and Canning Spaghetti Sauce with Meat


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Spaghetti Sauce with Meat

  • 30 lbs tomatoes
  • 2 1/2 lbs ground beef or sausage
  • 5 cloves garlic, minced
  • 1 cup chopped onions
  • 1 cup chopped celery or green peppers
  • 1 lb fresh mushrooms, sliced (optional)
  • 4 1/2 tsp salt
  • 2 tbsp oregano
  • 4 tbsp minced parsley
  • 2 tsp black pepper
  • 1/4 cup brown sugar

Yield: About 9 pints

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

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.
  • Saute 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 in Table 1 or Table 2 depending on the method of canning used.

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



Canning Tomatoes and Tomato Products

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.