INGREDIENTS

INSTRUCTIONS

Yield: About 9 pints  Procedure: To prepare tomatoes, follow directions
for Spaghetti Sauce  Without Meat. 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.  Style of
Pack: Hot.  Jar Size: Pints, Quarts. Process Time: 60  minutes for
Pints, 70 minutes for Quarts. Canner Gauge Pressure (PSI)  at Altitudes
of 0 ~ 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb. 4,001 -  6,000 ft: 13
lb. 6,001 - 8,000 ft: 14 lb.  Table 2. Recommended process time for
Spaghetti Sauce With Meat in a  weighted-gauge pressure canner.  Style
of Pack: Hot.  Jar Size: Pints, Quarts. Process Time: 60  minutes for
Pints, 70 minutes for Quarts. Canner Gauge Pressure (PSI)  at Altitudes
of 0 ~ 1,000 ft: 10 lb. Above 1,000 ft: 15 lb.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“Ask ‘What would Jesus do?\” Apply the answer!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 704
Calories From Fat: 325
Total Fat: 36.2g
Cholesterol: 84.4mg
Sodium: 4767.6mg
Potassium: 3356.6mg
Carbohydrates: 75.6g
Fiber: 17g
Sugar: 44.4g
Protein: 31.9g