Spaghetti Sauce With Meat For Canning

Posted in response to a request. Recipe is from the ball blue book. Prep time is an estimate as i have not made this. Makes 6 pints or 3 quarts.

Brown beef in a large stockpot.

Drain off excess fat.

Add onion and green peppers and cook slowly until tender.

Add remaining ingredients.

Simmer until thick.

If any fat remains , skim off top.

Pour hot sauce into hot pint or quart jars , leaving 1 inch headspace.

Adjust lids and bands.

Process in a pressure canner.

Pints for 1 hour , quarts for 1 hour and 15 minutes at 10 pounds pressure.

ground beef, onions, green pepper, tomatoes, tomato paste, brown sugar, parsley, salt, oregano, pepper, ginger, allspice, vinegar