Preserving the Fresh Taste: Canning Homemade Spaghetti Sauce with Meat

There’s nothing quite like the taste of homemade spaghetti sauce. Rich, flavorful, and made with fresh ingredients, it’s a family favorite that can be enjoyed at any time of year. To ensure that the delicious flavors of your homemade spaghetti sauce are preserved, canning is a great option. By canning your sauce, you can enjoy it for months to come and always have a fresh, homemade option on hand.

Canning homemade spaghetti sauce with meat may seem daunting at first, but it’s actually quite straightforward. With a few simple steps and the right equipment, you can easily preserve the fresh taste of your sauce.

To start, you’ll need to gather all of the necessary ingredients and equipment. For the sauce, you’ll need:

– 25 pounds of ripe tomatoes, peeled and chopped
– 2 large onions, chopped
– 1 head of garlic, minced
– 1 pound of ground beef
– 1 pound of Italian sausage
– 1/4 cup of olive oil
– 2 tablespoons of dried oregano
– 2 tablespoons of dried basil
– 1 tablespoon of salt
– 1/2 teaspoon of black pepper
– 1/4 cup of balsamic vinegar
– 1/4 cup of sugar
– 6-ounce can of tomato paste

For the canning process, you’ll need:

– Canning jars with lids and bands
– A large stockpot or canner with a rack
– A wide-mouth funnel
– A ladle
– A jar lifter
– A bubble remover
– A clean kitchen towel
– A timer

Once you have everything prepared, you can begin making the sauce. In a large stockpot, heat the olive oil over medium heat. Add the onions and garlic, and cook until they are softened. Add the ground beef and Italian sausage, and cook until browned. Add the chopped tomatoes, oregano, basil, salt, pepper, balsamic vinegar, and sugar. Simmer the mixture for about 30 minutes, stirring occasionally. Once the sauce is thickened, stir in the tomato paste and cook for an additional 10 minutes.

While the sauce is simmering, prepare your canning equipment. Wash your canning jars, lids, and bands in hot, soapy water, and rinse them well. Place the jars on a clean kitchen towel, and set the lids and bands aside.

Once the sauce is ready, you can begin filling the jars. Using a wide-mouth funnel and a ladle, carefully fill each jar with the hot sauce, leaving about 1/2 inch of headspace at the top. Use a bubble remover to release any air bubbles from the sauce, and wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars, and screw the bands on until they are fingertip tight.

Next, lower the filled jars into the stockpot or canner, making sure they are covered by at least 1 inch of water. Bring the water to a boil, and process the jars for 35 minutes. Once the processing time is up, turn off the heat, and let the jars sit in the hot water for an additional 5 minutes. Carefully remove the jars using a jar lifter, and place them on a clean kitchen towel to cool.

As the jars cool, you should hear the telltale pop of the lids sealing. Once the jars have cooled completely, check to make sure they are sealed by pressing down on the center of each lid. If a lid does not move, it is sealed. If a lid springs back, the jar did not seal, and the sauce should be refrigerated and used within a few days.

Homemade spaghetti sauce with meat is a delightful and versatile sauce that can easily be canned and preserved for months to come. By following these simple steps, you can ensure that the fresh taste of your homemade sauce is enjoyed long after it’s been made.

Enjoy your delicious homemade spaghetti sauce with meat on pasta, pizza, or any dish that could use a flavorful sauce!