Monday, July 23, 2012

'Tis the Season for Canning - Spaghetti Sauce

My Grandmother is here visiting so it is fitting that I use several of her recipes this week. She taught me all about canning and this is one of the recipes that I made lots and lots of last summer. Alter the recipe to add more or less meat depending on your preference. Leave the meat out altogether to make pizza sauce. Leave the meat, onion and green pepper out to make marinara sauce. Or simply make this recipe without canning it to use for spaghetti tonight.

Spaghetti Sauce

1/2 pound hamburger meat
1/2 chopped onion
1 tablespoon green pepper
1/2 can tomato paste
1/2 can water (tomato paste can)
1/2 can tomato sauce or puree
Salt, to taste
Pepper, to taste
Worcestershire sauce, to taste
Garlic powder, to taste
Red pepper, to taste
Oregano, to taste
Bay leaves, 2

Brown meat, onion and green pepper in a frying pan. Add remaining ingredients. Simmer for a few hours. Pull out bay leaves.

Ladle hot sauce into hot jars leaving 1/4 inch headspace.

Process filled jars in a boiling water canner 35 minutes for pints and 40 minutes for quarts. (Add 1 additional minute of water bath time for every 1000 feet above sea level.) Remove jars and cool.

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