Tomato sauce with meat 2023 Price List

This pure spaghetti sauce in the Bolognese tradition uses home-canned ground beef and is meant to be heated and enjoyed. Canning this sauce is very easy and straightforward and is made from tomatoes and meat. A pressure canner must be used for this recipe. If you don't have a pressure cooker, make spaghetti sauce to the can and add ground beef at the end. Ingredients

• 14 kg tomatoes (30 lbs)
• 1 kg ground beef (Or sausage meat, venison, or ground turkey. 2-½ lbs)
• 175 g onion (finely chopped. 1 cup / 6 oz)
• 5 cloves garlic (washed, peeled, minced)
• 150 g celery (or green pepper. Chopped. 1 cup / 5 oz)
• 500 g mushrooms (fresh, sliced. 1 lb / optional)
• 2 tablespoons oregano dried
• 1 ½ tablespoons salt (OR non-bitter, non-clouding salt sub)
• 2 tablespoons marjoram (dried. optional)
• 4 teaspoons parsley (dried, optional)
• 4 tablespoons brown sugar (optional)
• 2 teaspoons ground black pepper

Instructions

1. Tomatoes must be peeled and removed.
2. The tomatoes should be quartered once the seeds are removed.
3. Pour the contents into a big pot.
4. Twenty minutes of cooking is followed by sifting or food processor processing.
5. Apply cooking spray sparingly. Cook the beef for three to five minutes, or until the juices start to come out.
6. Include the mushrooms, peppers, and onion (optional). Cook, stirring occasionally until the mushroom pieces are soft and the onion is transparent. Tomatoes go nicely with it.
7. Add black pepper to the oregano seasoning.
8. Bring to a boil, then cut in half over low heat. You may be able to finish it during off-peak hours as it takes two to three hours, depending on where you are.
9. Use salt and pepper to taste to season.
10. Transferring the pail's contents to a pint- or quart-sized container is necessary.
11. 3 cm of headroom should be allowed (1 inch).
12. Glass jars need to be cleaned.
13. Put the lid on.
14. into a pressure container
15. Handling pressure: 10 lb (69 kPa) weight gauge, 11 lb (76 kPa) dial gauge; if height is more than 300 m/1000 ft, adjust pressure for altitude.
16. A half-liter is processed in 60 minutes (pint). 70 liters in 70 minutes

Tomato sauce with meat

Nothing unites people like a straightforward spaghetti dinner with tomato sauce. Your hunger for comfort food will be sated by this dish of homemade spaghetti sauce with ground meat. Making Restaurant-Grade Spaghetti Sauce using Ground Beef The whole recipe is given below, however, the following is a synopsis of what to anticipate: Prepare the vegetables and the meat. Over medium heat, cook ground beef in a skillet with garlic, onion, and green pepper. Cook until the meat is browned and crumbles, stirring often. Vegetables need to be cooked until they are soft. Use Tomato-Based Foods as Seasoning Add the tomato paste, tomato sauce, and diced tomatoes to the meat mixture. To taste, include oregano, basil, salt, and pepper. Serve the sauce over prepared spaghetti after cooking it until it is thick and flavorful. Increased Pasta Sauce Thickness A delicious spaghetti sauce should be produced with this recipe. But things do happen! There are several techniques to thicken it if you wind up with a liquid-like consistency. If you boil the sauce for a few more minutes, you'll reduce part of the liquid and have a thicker sauce. Make a slurry with one part water and one part cornstarch for a speedier cure. Until the sauce has the correct consistency, stir the slurry into it. What Herbs Should Go Into a Spaghetti Sauce? Garlic, oregano, basil, salt, and pepper are used in this well-known dish. You are free to adjust, remove, or add spices as you see appropriate. You might customize this spaghetti sauce by using chopped parsley or red pepper flakes. To avoid adding too much or too little sauce, always taste the sauce before adding more. Ingredients

• 1 pound of ground beef
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 small green bell pepper, diced
• 1 (28 ounces) can of diced tomatoes
• 1 (16 ounces) can of tomato sauce
• 1 (6 ounces) can of tomato paste
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon salt
• ½ teaspoon ground black pepper

Instructions

1. Over medium heat, combine ground beef, onion, garlic, and green pepper. For 5 to 7 minutes, or until the steak is browned and crumbly and the veggies are soft, cook and mix the meat and vegetables. Draining the grease is necessary.
2. Step 2 Add the chopped tomatoes, tomato paste, and tomato sauce. basil, salt, and pepper to the season with oregano. Boil spaghetti sauce for one hour, stirring occasionally.

Canning tomato sauce

Tomato sauce canning is simple. Don't throw away a superb homegrown tomato. How to preserve tomato sauce is explained in these comprehensive, step-by-step directions. A sauce will be more strong if you use Roma or other tomatoes with more flesh, such as San Marzano. More juicy tomatoes need a longer cooking time in order to thicken. Each is enough. Ingredients Procedure for Blanching Tomatoes (Removes Skins)

• Wash tomatoes.
• Remove stems and bruises.
• Remove the skins by blanching tomatoes.
• Add tomatoes to a large stockpot and bring to a boil.
• Simmer (uncovered) until thickened, stirring frequently.

Procedure for Food Mill (Removes Skins & Seeds)

• Clean the tomatoes
• Before cutting the tomatoes in half, remove the stems and any blemishes.
• Simmer the tomatoes until they are tender. Use a potato masher to smash the tomatoes so that their juices may be released.
• Allow tomatoes to cool somewhat before processing them through a food mill to remove the skins and seeds.
• Until the sauce thickens, stirring often (uncovered).
• It's now safe to eat your sauce. Please follow the steps below if you would want to can the sauce as is. You may just omit it and use the sauce in other dishes instead, like spaghetti sauce.

Procedure for Canning Tomato Sauce

• Start by getting the jars ready and heating the water in the canner to a boil. The canner should be warm but not boiling when it's time to process the jars.
• Please adhere to the guidelines on this page if you have never used a pressure canner before. This provides further details and comprehensive directions on how to use a pressure canner.

Hot Pack only

• Fill the container with lemon juice about halfway (1 Tbsp. per pint or 2 Tbsp. per quart).
• 1 teaspoon of salt every quart or 1/2 teaspoon per pint (optional, but recommended).
• To the 1-inch mark, fill the heated jar.
• Bubbles of air must be removed. Cleanse the rim before attaching the seal and ring. Placing the jar into the canner Fill up the remaining jars. The steps indicated below should be followed.

Instructions Canning using a Water Bath Canner While the canner is heating, place the jar inside. Insert the canner with all of the filled jars. Bring the water in the canner to a boil after all of the jars have been filled. You may start timing when the water starts to boil. Process during the period shown in the above figure. Make the altitude changes that are required. After the allotted time has passed, turn off the heat, take the cover off, and let the canner approximately five minutes to cool. After then, remove the jars from the water. Give them another five minutes so they can rest. After that, take out the jars and spread them out on a large cloth to cool fully. Give them around 12 hours to themselves. Remove the metal bands, check the seals, label the jars, and store them after they are cold enough to handle. Making Use of a Pressure Canner As the canner warms up, place the jars inside. All jars should be filled before being placed in the preheated canner. Replace the cover after removing the canner's weights. The water ought to come to a boil. Watch for steam to come out of the vent pipe on the lid. Give the steam 10 minutes to "vent" before adding the weights. Adapt your weight to your altitude (check the chart below) The pressure will start to rise at this moment. You will set your timer to begin when the barometric pressure reaches the level necessary for your altitude (see the chart below). To maintain the ideal pressure during the allowed period, adjust the temperature as required. After the allotted cooking time has passed, turn off the heat. Remove the weights afterwards. Till the pressure drops to zero, let the canner alone. Avoid attempting to quicken the cooling process. After removing weight, wait five minutes. Remove the container's lid to allow steam to escape. Please refrain from touching your face or arms! Keep the canner's lid slightly ajar and wait five minutes. Remove the jar lids and the canner lids. Place the jars on a thick towel spaced a few inches apart and allow them to cool to room temperature (you may wait an extra five minutes if the contents of the jars seem to be boiling so fiercely that they are spilling). One day is advised. Remove the metal bands from the jars once they are cold enough to handle, check the seals, and then store them somewhere cool and dark.