Canning Spaghetti Sauce

 

I like having my own spaghetti sauce on hand.  I do freeze it, but freezing is not always as convenient as having it on the shelf. 

 

I donít buy canned spaghetti sauce typically due to the added sugars and msg.  But there are those times when have a meal on the shelf is such a big help! 

 

Here is my favorite spaghetti sauce (but really any recipe that you make and enjoy can be canned!) and it will fill up 6 or so quart jars if you would want to can it.  You can also freeze it and that is nice too.  Directions for canning are at the bottom of the recipe. 

 

 

Very Tasty Spaghetti Sauce

Crystal Miller

ľ cup olive oil
6 onions, chopped
2 green peppers, chopped
2 cups chopped celery
8oz. Mushrooms
12 cloves garlic, chopped or 3 to 4 T garlic from a jar
2 lbs. Ground beef
7 lbs. Tomatoes, fresh or canned, quartered and cored
5- 6oz. cans tomato paste
48 oz. tomato juice
4T Italian Seasonings

2 to 3t. salt

1 to 2 T cane juice crystal's (white sugar would also work)
dash of pepper
chopped chilies to taste (opt)

 

Cook hamburger in a large stock pot until no longer pink. Remove from heat and set aside.  In a frying pan sautee onions, peppers, celery and mushrooms in olive oil until the veggies are nice and tender.  Add the garlic and simmer a little longer.  Add these vegetables to the hamburger and put back on the heat.  Add tomatoes and remaining ingredients.  Bring to a boil and reduce heat to low and simmer for about 1 hour, uncovered.  If the sauce is to thin continue to cook for a little longer uncovered to thicken.

 

Freeze in zip type bags for individual meals. 

 

If you would like to can this spaghetti sauce for convenience, you will need to put the hot sauce into clean and sterilized jars.  Put a new lid and ring on and can the sauce at 10 lbs. of pressure for 90 minutes if you add the hamburger or 30 minutes if you leave the meat out.  This is soooo nice to have on hand!!

 

 

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