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Procedure: Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and quarter tomatoes. Boil 20 minutes, uncovered, in large saucepan. Put through food mill or sieve. Saute beef or sausage until brown. Add garlic, onion, celery or green pepper and mushrooms, if desired.
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Canning the Spaghetti Sauce. Fill jars, leaving 1 inch headspace. Adjust lids. Process in a pressure canner 20 minutes for pints, 25 minutes for quarts. If using a weighted-gauge canner, set at 10 pounds pressure at 0-1,000 feet above sea level; set at 15 pounds pressure at higher altitudes.
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Heat the oil in a large skillet over medium-high heat. Add the mushrooms, onions, peppers, garlic, and sauté until tender. Add the sautéed vegetables to the pot of tomatoes along with the brown sugar, parsley, oregano, salt, and pepper. Bring the pot to a boil over medium-high heat, and then reduce the heat to low.
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Place tomatoes, flesh side down (skin side up) on a cookie sheet and roast in a 350 degree F oven for 5 minutes (or until skins start to pull away from the tomatoes). Carefully remove skins and set them aside in a bowl. Add tomatoes to a food processor or high-powered blender. Pulse quickly to liquefy contents.
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Add meat mixture to tomatoes, mix well. Stir in brown sugar. Bring to a boil over medium-high heat, stirring often. Simmer for 5 minutes. Ladle hot sauce into hot jars leaving a 1" head space. Remove any air bubbles and add additional sauce if necessary, keeping the 1" head space.
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Simmer tomato sauce until thickened (20 minutes to 1 hour), stirring often. Just place your prepared tomatoes in a large pot big enough to hold all ingredients. Don't add the vegetables yet. Bring just the tomato sauce to a low boil and then reduce the heat to just a simmer.
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Step 1. Gather your ingredients: 1 28-ounce can of crushed tomatoes. 1 28-ounce can of diced tomatoes. 1 28-ounce can of tomato paste or sauce. 2 pounds of ground meat, any combination. 1 cup of finely crushed crackers or bread crumbs. 1/8 cup of olive oil. 1 cup of carrots.
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Pressure canned spaghetti sauce with meat can be stored for up to 12-18 months in a cool, dark place. It's important to label the jars with the date of processing and use the oldest jars first to ensure the best quality.
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Recipes from the Ball Blue Book and other well-researched canning cookbooks are designed to maintain the correct acidity for canning, so make sure to consult them before making 12 gallons of sauce. Marisa McClellan, our guest expert this week, is answering your questions on canning and preserving.
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To Can Tomato and Spaghetti Sauce: Bring the water bath canner to a boil and sterilize glass canning jars. Bring sauce to a low boil. Sterilize screw bands for lids. Dip out a small amount of hot water into a bowl and place canning lids in the water. Remove canning jars from boiling water. Fill with tomato sauce, leave 1/2″ headspace.
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While the water heats up, prepare a bowl filled with ice and cold water to have it ready for use. Once the water reaches a rolling boil, carefully immerse the whole tomatoes into it, letting them blanch for about 30-60 seconds. Immediately following this, swiftly transfer the tomatoes into the waiting cold water bath.
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Pressure canning can be a little intimidating but it doesn't have to be. Check out this step by step guide with recipe below for pressure canning meat spaghe.
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Stir in lemon juice, salt, black pepper and hot pepper flakes. Increase heat to high and bring to a full rolling boil; boil hard, stirring frequently, until mixture is reduced by one third, about 15 minutes. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace.
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Drain off excess fat. Add onion and green peppers and cook slowly until tender. Add remaining ingredients; simmer until thick. If any fat remains, skim off top. Pour hot sauce into hot pint or quart jars, leaving 1 inch headspace. Adjust lids and bands. Process in a pressure canner. Pints for 1 hour, quarts for 1 hour and 15 minutes at 10.
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2 tbsp. brown sugar. Cook the ground beef and onion until all pink is gone. Add all of the other ingredients, stirring well together. Cook on low for 45 minutes. Prepare your pressure canner and jars. Fill the jars with hot sauce mixture leaving 1 inch of headspace at the top. Cook in the pressure canner for 90 minutes with the pressure.
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However, less than half of home canners today (48.8 percent) are following this practice, while 35% report using open kettle methods, 9% oven canning and 7% pressure canning. In 1975, 85/87% (for jams/jellies) used the open kettle method, while 12.6/9.5 and 3.9/5.1 used boiling water and pressure methods, respectively.