Water Bath Canning Spaghetti Sauce With Meat
If you're looking for a way to preserve your homemade spaghetti sauce with meat, water bath canning is a great option. Canning is an excellent way to store your homemade sauce for long periods without the need for refrigeration. In this article, we'll guide you through the process of water bath canning spaghetti sauce with meat.
Ingredients and Tools
Before you start, make sure you have the following ingredients and tools:
- 12-15 pounds of ripe tomatoes
- 2 pounds of ground beef
- 2 cups of diced onions
- 1 cup of chopped green bell pepper
- 1 cup of chopped celery
- 1 tablespoon of minced garlic
- 1 tablespoon of dried oregano
- 1 tablespoon of dried basil
- 1 tablespoon of salt
- 1/2 tablespoon of black pepper
- Water bath canner
- 6-8 pint jars with lids and rings
- Canning funnel
- Jar lifter
- Bubble remover tool
- Ladle
- Large stockpot
- Food processor or blender
- Cheesecloth
Preparing the Tomatoes
The first step in making spaghetti sauce is to prepare the tomatoes. Wash the tomatoes thoroughly and remove any stems or blemishes. Cut the tomatoes into quarters and place them in a large stockpot. Cook the tomatoes over medium heat until they are soft and the skins begin to peel off.
Once the tomatoes are cooked, remove them from the heat and allow them to cool slightly. Use a food processor or blender to puree the tomatoes until they are smooth. Strain the tomato puree through a cheesecloth to remove any seeds or skins.
Preparing the Meat and Vegetables
In a separate pan, cook the ground beef over medium heat until it is browned. Add the diced onions, chopped green bell pepper, chopped celery, and minced garlic to the pan. Cook the vegetables until they are soft and the onions are translucent. Drain any excess fat from the pan.
Add the cooked vegetables and meat to the tomato puree in the stockpot. Add the dried oregano, dried basil, salt, and black pepper to the pot. Stir the ingredients together until they are well combined.
Canning the Spaghetti Sauce
Now that your spaghetti sauce is ready, it's time to can it. Fill your water bath canner with water and place it on the stove over high heat. Sterilize your jars by placing them in the canner and boiling them for 10 minutes.
Once the jars are sterilized, remove them from the canner and set them on a clean towel. Using a canning funnel, ladle the spaghetti sauce into the jars, leaving 1/2 inch of headspace at the top of each jar. Use a bubble remover tool to remove any air bubbles from the jars.
Wipe the rims of the jars with a clean, damp cloth. Place the lids and rings on the jars and tighten them securely. Using your jar lifter, place the jars back into the water bath canner. Make sure the water level is at least 1 inch above the tops of the jars.
Bring the water in the canner to a rolling boil and process the jars for 35 minutes. Once the processing time is complete, turn off the heat and remove the canner lid. Let the jars sit in the canner for 5 minutes before removing them with the jar lifter.
Storing and Using Your Canned Spaghetti Sauce
After removing the jars from the canner, place them on a clean towel and allow them to cool for 12-24 hours. Check the seals on the jars to make sure they are tight and secure. Store your canned spaghetti sauce in a cool, dark place for up to one year.
To use your canned spaghetti sauce, simply open a jar and heat it on the stove over medium heat. Serve the sauce over cooked pasta and enjoy!
Conclusion
Water bath canning is a great way to preserve your homemade spaghetti sauce with meat. By following these simple instructions, you can create delicious spaghetti sauce that will last for up to one year. Enjoy the convenience of having homemade spaghetti sauce on hand whenever you need it!
