Tomato with Meat Sauce – For canning or freezing


peppers, onions and garlic


Tomato with Meat Sauce for Canning or Freezing

25 lbs. tomatoes

8 oz. tomato paste

3 green peppers

2 onions

6 cloves garlic

4 lbs ground chuck

1 T celtic sea salt

2 t black pepper

2 T Italian seasoning

quartered tomatoes

Rinse and quarter tomatoes.

Victorio - Straining Tomatoes

Strain tomatoes through a strainer, such as the Victorio Strainer.  This machine is awesome!  It magically strains out all of the seeds and skin leaving you with wonderful tomato sauce.

Straining Tomatoes

Simmer over med-hi until reduced by 1/3 to 1/2 depending how thick you want your sauce.  1-2 hours.  Be careful to not let sauce scorch.

Simmer Sauce

While sauce is simmering, brown ground beef and drain.  Add onions, pepper and garlic and cook until veggies begin to soften.  Stir in tomato paste, salt, pepper and Italian seasoning.

Ground Beef, Peppers, Onions, Garlic and Tomato Paste

Add meat and veggie mix to sauce.

spaghetti sauce with meat

If freezing, allow sauce to cool slightly and add to gallon size bags.  Store flat in freezer.

freezing tomato sauce

If canning, proceed to next step of washing jars and lids in hot, soapy water while sauce continues to simmer.

wash jars

fill jars

Fill jars with sauce, leaving one inch head space.

fill jars

Scrape along insides of jars to remove air bubbles.  Add more sauce if needed to maintain one inch head space.

remove air bubbles

Put lids on jars.  (Heating lids is optional.  I keep them on a very low simmer in a sauce pan prior to use.)

put lids on

Using lid tightener, tighten lids until arrows match up.

tighten lids

Place jars in canner with 3-4 inches of water.  Cover and secure lid by tightening wing-nuts evenly.

put jars in canner

Once lid has been secured, bring water to nearly a boil and allow steam to vent for ten solid minutes before putting weighted gauge on, set to 10lbs.

10 lbs pressure

Once pressure reaches 10lbs, set timer for 60 minutes for pints and 70 minutes for quarts.  You’ll know pressure is correct when you hear the gauge sputter and wiggle approximately once a minute.  Lower or raise heat as needed to maintain constant pressure.  Stoves will vary, but for mine, a little higher than medium heat is just right.

med heat

After allotted processing time, turn off heat and allow pressure to drop to ZERO before removing weighted gauge.  Remove lid once all pressure has been relieved.

zero pressure

Let jars settle for a few minutes after removing canner lid, then remove to towel on the counter to cool.

tomato with meat sauce

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