Canning recipe
Hearty Tomato and Ground Beef Sauce for the Pantry
Slow-simmered tomatoes and savory ground beef make a robust sauce that turns a pot of freshly cooked pasta into an easy, satisfying meal.
80 min.
60 min.
18
9
Medium
Ingredients
1135 g lean ground beef
240 ml finely chopped onions
240 ml finely chopped celery
25 g minced garlic
22,5 ml canning or pickling salt
30 ml dried oregano
60 ml fresh chopped parsley
10 ml ground black pepper
60 ml brown sugar
Preparation
2. Brown the ground beef well in a large skillet, then drain the extra fat. Add the onions, garlic, and celery and cook until softened.
3. Combine the meat mixture with the strained tomatoes and remaining ingredients. Bring to a boil and simmer gently, uncovered, until noticeably thickened and reduced by about half. Stir often to prevent sticking.
4. Pack the boiling-hot sauce into prepared hot canning jars of about 475 ml, leaving 2.5 cm headspace. Remove air bubbles, wipe the rims, and secure the lids.
5. Pressure can for 60 minutes in an appropriate canner: with a dial gauge, use 11 psi up to 610 m, 12 psi up to 1220 m, 13 psi up to 1830 m, or 14 psi up to 2440 m; with a weighted gauge, use 10 psi up to 305 m and 15 psi above. Let the pressure drop completely on its own. Cool the jars for 12–24 hours.
Storage
Store sealed jars in a cool, dry, dark pantry. Refrigerate once opened and use within 2 days.
Shelf life
Unopened jars maintain their best quality for about 12 months.
Safety note
Beef makes pressure canning mandatory; never use a boiling-water canner for this sauce. Do not increase the proportion of vegetables or can it with starch, pasta, or cheese.