Preserve Your Tomato Sauce: Canning with Meat

There’s nothing quite like the taste of homemade tomato sauce. Whether it’s with pasta, on pizza, or served with a piece of crusty bread, a rich and flavorful tomato sauce can elevate any dish. And the best part is, it’s easy to make in bulk and preserve for later use. Canning your tomato sauce with meat adds an extra layer of flavor and makes for a hearty and satisfying meal.

To get started, you’ll need the following ingredients:

– 10 pounds of ripe tomatoes, peeled and diced
– 2 large onions, chopped
– 6 cloves of garlic, minced
– 2 pounds of ground beef or pork
– 1 cup of red wine (optional)
– 1/4 cup of olive oil
– 1/4 cup of fresh basil, chopped
– 1/4 cup of fresh parsley, chopped
– Salt and pepper to taste

For canning, you’ll also need:

– Canning jars and lids
– A canning pot or large stockpot
– A jar lifter
– A ladle
– A funnel
– A large spoon
– A clean cloth or towel

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onions and garlic and cook until they are soft and translucent.

2. Add the ground meat to the pot and cook until it is browned and cooked through.

3. Add the diced tomatoes and red wine to the pot and bring the mixture to a simmer. Cook for about 30 minutes, stirring occasionally.

4. Add the basil, parsley, salt, and pepper to the pot and continue to simmer for another 15 minutes.

5. While the sauce is simmering, prepare your canning jars by washing them in hot, soapy water and sterilizing them in a pot of boiling water for 10 minutes. Also, prepare the lids by simmering them in a separate pot of hot water.

6. Using a ladle and funnel, carefully fill the hot jars with the hot sauce, leaving about 1/2 inch of headspace at the top.

7. Wipe the rims of the jars with a clean, damp cloth or towel to remove any residue.

8. Place the lids on the jars and screw on the bands until they are fingertip tight.

9. Using a jar lifter, place the jars in the canning pot or stockpot and cover them with water. Bring the water to a boil and process the jars for 35 minutes (adjust for altitude if necessary).

10. After processing, carefully remove the jars from the pot and let them cool on a towel for 12 to 24 hours. The lids should seal as they cool.

Once the jars have cooled, check the seals by pressing down on the center of the lid. If the lid doesn’t flex or move, the jar is sealed and can be stored in a cool, dark place for up to a year.

Enjoy your delicious homemade tomato sauce with meat on pasta, pizza, or any other dish that calls for a flavorful and hearty sauce. And knowing that you made it yourself and preserved it for later use makes it taste even better. Happy canning!