Monday, February 23, 2015

Pressure Canning The BEST Spaghetti Meat Sauce


I believe that my mother's spaghetti sauce recipe is the BEST in the whole world. It was my favorite food growing up, and when I was first learning to cook on my own in college I thought mine would never turn out as good as hers. When it did, I was thrilled! Now it is also one of DH's favorite dishes year round. I have tried to freeze some on several occasions so that I can pull it out when I have a spaghetti craving, but it nevers turns out even close to the same (I really don't recommend it). So naturally, my mom's spaghetti sauce was the first recipe that I tried out in my new pressure canner! It turned out beautifully!

What you need:
1 lb. ground beef
2 cups onion
12 oz. tomato paste
8 oz. tomato sauce
4 cups water
3 tsp. salt
1 tsp. pepper
2 tsp. dried parsley
2 tsp. dried basil
2 bay leaves
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 required for your altitude (10 lbs. pressure for 1,000 ft. or less).

This recipe is in increments of 1 lb. of ground beef. When I 4x the recipe it is just enough to make 7 quart jars of sauce, which exactly fills my pressure canner. Multiply the recipe by whatever number you need to make or can.

Now you can serve delicious, homemade spaghetti sauce with just a twist of a lid any time you have the urge! What an easy way for a quick homemade meal when you just don't have the time :)