Canning homemade spaghetti sauce with meat is a delicious and convenient way to ensure that you always have a flavorful and satisfying meal on hand. Whether you grow your own tomatoes or purchase them from a local farmer’s market, canning spaghetti sauce allows you to preserve the bounty of the harvest for months to come.
To help you make the most of your tomatoes, we’ve put together the ultimate guide to canning homemade spaghetti sauce with meat. From selecting the best ingredients to processing and preserving your sauce, you’ll find everything you need to know to create a delicious and nutritious pantry staple.
Selecting the Best Ingredients:
When it comes to making the best homemade spaghetti sauce, the quality of your ingredients is key. Look for ripe, juicy tomatoes with deep, rich color and a slightly soft texture. San Marzano, Roma, and beefsteak tomatoes are all excellent choices for making sauce.
In addition to tomatoes, you’ll need onions, garlic, and herbs such as basil, oregano, and thyme to enhance the flavor of your sauce. If you choose to add meat to your sauce, ground beef, turkey, or sausage can be browned and added before canning.
Before you begin making your sauce, gather all of your ingredients and equipment. This includes canning jars, lids, a large stockpot for cooking and sterilizing the jars, a canning funnel, a ladle, and a jar lifter.
Spaghetti Sauce Recipe:
Ingredients:
– 25 pounds ripe tomatoes
– 2 large onions, chopped
– 4 cloves of garlic, minced
– 1 cup fresh basil, chopped
– 1/4 cup fresh oregano, chopped
– 1/4 cup fresh thyme, chopped
– 2 pounds ground beef
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Start by preparing the tomatoes. Core and score each tomato with an “X” on the bottom. Blanch the tomatoes in boiling water for 30 seconds, then transfer them to an ice water bath to cool. Peel the tomatoes, then chop and set aside.
2. In a large stockpot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until soft and translucent. Add the ground beef and brown, breaking it up with a spoon as it cooks.
3. Once the meat is browned, add the chopped tomatoes, basil, oregano, and thyme to the pot. Bring the sauce to a simmer and cook for at least two hours, stirring occasionally.
4. While the sauce is simmering, prepare your canning jars. Wash the jars and lids with hot, soapy water, then sterilize them by boiling in a large pot of water for 10 minutes.
5. Using a canning funnel, ladle the hot sauce into the prepared jars, leaving 1/2 inch of headspace at the top. Wipe the rim of each jar with a clean, damp cloth, then place a lid on top and screw on the band until it is fingertip tight.
6. Process the jars in a boiling water bath for 35 minutes, then carefully remove them from the water with a jar lifter and let them cool on a towel.
Now that you have a pantry stocked with homemade spaghetti sauce, you can enjoy a delicious, homemade meal anytime. This canned spaghetti sauce can be stored in a cool, dark place for up to a year, making it a great option for busy weeknights or last-minute dinner guests.
By following the ultimate guide to canning homemade spaghetti sauce with meat, you’ll have the satisfaction of knowing exactly what’s in your food and the convenience of having a delicious meal at your fingertips whenever you need it. Happy canning!