Canning your own spaghetti sauce with meat at home is a great way to preserve the flavors of the season and enjoy your favorite meals year-round. Not only does canning allow you to savor the taste of fresh ingredients, but it also offers the convenience of having a ready-made meal waiting for you on your pantry shelves. Follow this step-by-step guide to canning your own delicious spaghetti sauce with meat at home.

Sauce Recipe:

Ingredients:

– 25 pounds of tomatoes, peeled and chopped
– 2 large onions, chopped
– 8 cloves of garlic, minced
– 2 green bell peppers, chopped
– 1/2 cup of fresh basil, chopped
– 1/4 cup of fresh oregano, chopped
– 1/4 cup of fresh parsley, chopped
– 2 teaspoons of salt
– 1 teaspoon of black pepper
– 2 pounds of ground beef
– 1/2 cup of red wine (optional)

Instructions:

1. Start by preparing the tomatoes. Bring a large pot of water to a boil and place the tomatoes in the boiling water for 1-2 minutes. Remove the tomatoes from the boiling water and immediately place them in a bowl of ice water. Once they have cooled, the skins should easily peel off. Chop the tomatoes and set them aside.

2. In a large stockpot, sauté the onions and garlic in a small amount of olive oil until they are soft and translucent.

3. Add the chopped tomatoes, bell peppers, basil, oregano, parsley, salt, and black pepper to the pot. If using, add the red wine as well. Bring the mixture to a simmer and cook for 1-2 hours, stirring occasionally.

4. While the sauce is simmering, brown the ground beef in a separate skillet. Once the meat is fully cooked, drain any excess fat and add the meat to the tomato sauce. Continue to simmer the sauce for an additional 30 minutes to allow the flavors to meld together.

Canning Instructions:

1. Prepare your canning jars and lids by washing them in hot, soapy water. Sterilize the jars by boiling them in a large pot of water for 10 minutes. Keep the lids and rings in a separate pot of hot but not boiling water to soften the sealing compound.

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

3. Wipe the rims of the jars with a clean, damp cloth to remove any food residue. Place the lids on the jars and screw on the rings until they are finger-tight.

4. Process the jars of spaghetti sauce in a boiling water canner for 35 minutes. Make sure the water covers the jars by at least 1 inch and bring it to a rolling boil. After 35 minutes, carefully remove the jars from the canner and let them cool on a towel on the counter for 12 hours. Check the seals to ensure they are tightly closed.

5. Store the sealed jars of spaghetti sauce in a cool, dark place for up to one year. Once opened, the sauce can be stored in the refrigerator for up to a week.

Canning your own spaghetti sauce with meat at home is a rewarding and delicious way to enjoy the flavors of summer all year long. By carefully following the step-by-step guide above, you can ensure that your canned spaghetti sauce is safe to eat and will bring joy to your kitchen for months to come. Buon appetito!