Question re:fresh tomato spaghetti sauce

[MomM]

I have 50 + pounds of fresh tomatos, and I want to make spaghetti sauce to can. Normally, I skin and quarter the tomatos and add them to the browned ground beef, and maybe add a can or two of tomato sauce, plus my oregano, bay leaf, garlic and onion, to make a fresh tomato spaghetti sauce. Can I can this sauce? Do I have to cook the skinned and quarterd tomatos and put them throough a sieve before adding them to the ground beef, etc? This is probably a simple answer that is looking me in the face; but, I have a houseful of precious grandchildren in the house and it's chaotic around here (fun , but chaotic). Thank you!

[Cat]

You really should follow a recipe from the Ball Blue book or another reliable source. You don't have to skin your tomatoes, it's just what most people like. It's the acidity you have to watch out for... making sure it's balanced enough to be safe.

 

I have to run some errands and start supper, but if no one has posted more by this evening, I'll grab my BBB and post it.

 

 

 

 

[Violet]

You need to follow a safe tested recipe, not can your own sauce recipe. Personal recipes should be frozen instead. Here is one that is safe. You can add any dried herbs or spices, just not fresh ones. You will see how much hamburger to use with the amount of tomatoes.

Hope this helps.

 

Spaghetti Sauce with Meat

Spaghetti Sauce with Meat

30 lbs tomatoes

2-1/2 lbs ground beef or sausage

5 cloves garlic, minced

1 cup chopped onions

1 cup chopped celery or green peppers

1 lb fresh mushrooms, sliced (optional)

4-1/2 tsp salt

2 tbsp oregano

4 tbsp minced parsley

2 tsp black pepper

1/4 cup brown sugar

Yield: About 9 pints

 

Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

 

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. Cook until vegetables are tender. Combine with tomato pulp in large saucepan. Add spices, salt, and sugar. Bring to a boil. Simmer, uncovered, until thick enough for serving. At this time initial volume will have been reduced by nearly one-half. Stir frequently to avoid burning. Fill jars, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1 or Table 2 depending on the method of canning used.

 

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 11 lb 12 lb 13 lb 14 lb

Quarts 70 11 12 13 14

 

 

Table 2. Recommended process time for Spaghetti Sauce With Meat in a weighted-gauge pressure canner.

Canner Gauge Pressure (PSI) at Altitudes of

Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft

Hot Pints 60 min 10 lb 15 lb

Quarts 70 10 15

 

 

 

 

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This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009.

 

 

 

[MomM]

Thank you!