
A versatile meat sauce that can be used for spaghetti, pizza, lasagna, sloppy joes, and casseroles calling for a meat sauce! Adjust the seasonings to your own taste. Based on a recipe in the Ball Blue Book.
Difficulty: Easy
Servings: 10 pints or 5 quarts
Prep Time: 45 minutes Cook Time: 1 hour PC (pints)Ingredients
5 pounds ground beef
2 cups chopped onion
1 cup chopped peppers (hot or mild)
3 quarts canned tomatoes
4 6-ounce cans tomato paste
3 tablespoons vinegar
3 tablespoons salt (adjust to taste)
2 tablespoons brown sugar
2 tablespoons minced parsley
2 tablespoons garlic powder
2 tablespoons crushed red peppers or cayenne pepper
1 tablespoon oregano
2 teaspoons pepper
1 teaspoon ginger
1 teaspoon allspice
Directions
Brown beef in a large pot. Drain fat. Add onion and peppers and cook slowly until tender. Add remaining ingredients and simmer until thickened. If the sauce is too thick, you can add some water. (Adjust all the seasonings to taste.) Ladle hot sauce into hot jars, leaving 1-inch headspace. Process at 10 pounds pressure in a pressure canner: 1 hour for pints, 1 hour 15 minutes for quarts.
Makes plenty for dinner tonight plus a cannerload.
Categories: Budget, Canning, PC Beef, PC Meats, Preserving, Pressure Canning
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.
Reviews
No reviews yet | Get new review notifications:
Subscribe via RSS Feed