Preserving recipe
Rich Tomato and Beef Sauce for the Storecupboard
Slow-cooked tomatoes and well-seasoned minced beef make a hearty sauce that turns freshly cooked pasta into a lovely meal in minutes.
80 min.
60 min.
18
9
Medium
Ingredients
1135 g lean minced beef
240 ml finely chopped onions
240 ml finely chopped celery stalks
25 g chopped garlic
22,5 ml pickling salt
30 ml dried oregano
60 ml freshly chopped parsley
10 ml ground black pepper
60 ml brown sugar
Method
2. Brown the minced beef thoroughly in a large frying pan and drain away excess fat. Add the onions, garlic and celery, and cook until tender.
3. Combine with the sieved tomatoes and all remaining ingredients. Bring to the boil, then simmer gently uncovered until the sauce has thickened considerably and reduced by about half. Stir frequently.
4. Ladle the boiling-hot sauce into prepared hot jars of about 475 ml, leaving 2.5 cm headspace. Release air bubbles, wipe the jar rims and seal.
5. Process for 60 minutes in a suitable pressure canner: use 11 psi on a dial-gauge canner up to 610 m, 12 psi up to 1220 m, 13 psi up to 1830 m or 14 psi up to 2440 m; on a weighted-gauge canner use 10 psi up to 305 m and 15 psi above that. Allow the pressure to fall completely on its own. Cool the jars for 12–24 hours.
Storage
Keep sealed jars in a cool, dry, dark place. Refrigerate after opening and use within 2 days.
Shelf life
For best quality, keep unopened for around 12 months.
Safety note
Because this sauce contains beef, preserve it only in a suitable pressure canner, never in a boiling water bath. Do not increase the vegetables or add starch, pasta or cheese before canning.