• 30 lbs tomatoes
• 4 small cans of tomatoes paste
• 2-1/2 lbs ground beef or sausage*
• 5 cloves garlic, minced
• 1 cup chopped onions
• 1 cup chopped green peppers
• 4-1/2 tsp salt
• 2 tbsp. oregano
• 2 tsp. black pepper
• 1/4 cup brown sugar

Yield: About 10 quarts

Procedure: 

Caution: Do not increase the proportion of the onions and peppers it can cause more acidity in the food. Do not alter canning recipes follow the recipes exactly.

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 processor, food mill or sieve. Put tomatoes in a large saucepan and bring to boil, turn heat down and simmer tomatoes for 3-4 hours to reduce by one fourth.

Sauté beef or sausage until brown, add garlic, onion and green pepper. Cook until vegetables are tender. Combine with tomatoes in saucepan. Add spices, salt, sugar and tomato paste. Bring to a boil. Simmer, uncovered, until thicken enough for serving. Stir frequently to avoid burning.

Wash and boil quart-canning jars to sterilize. Pour boiling water over lids and rings to sterilize and soften rubber on the lid.

Fill hot sterilized jars with sauce, leaving 1-inch headspace. Wipe rims of jars to remove any sauce, then moisten a paper towel with vinegar and wipe rims again. Adjust lids and process according to the recommendations in the below table 1.

Table 1. Recommended process time for Spaghetti Sauce With Meat in a dial-gauge pressure canner.
Canner Gauge Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 – 2,000 ft	2,001 – 4,000 ft	4,001 – 6,000 ft	6,001 – 8,000 ft
Hot	Pints	60 min	10 lb	15 lb	15 lb	15 lb
	Quarts	70	10lb	15 lb	15 lb	15 lb

*If making sauce “without meat” the processing time is 25 min