Michigan State University Extension
Preserving Food Safely - 01600878
10/13/97

### SPAGHETTI SAUCE WITH MEAT

    30
    lb. tomatoes

    2-1/2
    lb. 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

        PROCEDURE:  CAUTION: DO NOT INCREASE THE PROPORTION  OF

    ONIONS,
     PEPPERS  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 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 hot  jars,  leaving

    1-inch
    headspace.  Adjust lids and process.

                RECOMMENDED PROCESS TIMES FOR SPAGHETTI

                     SAUCE WITH MEAT IN A DIAL-GAUGE

                            PRESSURE CANNER

    Style
               Canner Gauge Pressure (PSI) at Altitudes of

    of
        Jar   Process     0-       2001-    4001-    6001-

    Pack
      Size  Time        2000 ft. 4000 ft. 6000 ft. 8000 ft.

    Hot
       Pints 60 min.     11 lb.   12 lb.   13 lb.   14 lb.

    Hot
      Quarts 70          11       12       13       14

                RECOMMENDED PROCESS TIMES FOR SPAGHETTI

                  SAUCE WITH MEAT IN A WEIGHTED-GAUGE

                           PRESSURE CANNER

                         Canner Gauge Pressure (PSI)

                              at Altitudes of

    Style

    of
               Jar      Process       0-           Above

    Pack
             Size     Time          1000 ft.     1001 ft.

    Hot
              Pints    60 min.       10 lb.       15 lb.

    Hot
              Quarts   70            10           15

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