Homemade Canning Spaghetti Sauce with Meatballs: Quick and Easy Spaghetti Sauce
Making your own spaghetti sauce is something that must in your house because no store-bought spaghetti sauce can compare with the taste of homemade spaghetti sauce made with fresh tomatoes from your garden or a local farm! Canning spaghetti sauce with meatballs can be done safely at home using ingredients you already have in your kitchen!
This easy canned spaghetti sauce recipe is FAR better than anything that you buy canned one from the store. This is full of rich, savory flavor – that you’ll love. I used here our favorite Homemade Organic Tomato Sauce and paste of fresh tomatoes from our roof garden instead of store-bought canned one.
You should use this Best Pressure Canner for Canning for this recipe. But here I am also sharing with you canning spaghetti sauce with meat without a pressure cooker.
Safely Canning Spaghetti Sauce with Meatballs:
Honestly, without a pressure canner, you are limited to safe canning because they are highly acidic. Which is the reason for inhibiting the growth of the bacteria that produce Botulism. Botulism spores don’t die at 212F normal boiling water. Only a pressure canner boiling water at 15PSI raises the boiling point to 250F or so which kill this toxic spores.
Tomato paste or sauce is alone of having proper acidity level, so they might be just fine on their own. But adding a bit of lemon juice or citric acid to ensures their acidity level, just to be safe.
On the other hand, meat has a very low acidity level. In fact, it is nearly a perfect environment for Botulism spores to grow. So you cannot use water bath canner for making homemade spaghetti sauce with meat.
DO NOT add meat if you are planning to use water-bath canner process to store them for a long time — it will not be safe for the sauce. USE MEAT ONLY IF you are going to use pressure canner OR freeze it OR just want to eat it fresh or within a day or two.
Is Canning Spaghetti Sauce with Meatballs Worthwhile?
This is not obvious to add meat in this canned spaghetti sauce recipe if you don’t want to. Because: First – you need a pressure canner for canning spaghetti sauce with meat, Second – this meaty spaghetti sauce takes lots of processing time rather than without meat sauce and Third – did you ever eat canned meat? Canned meat just doesn’t hold its own taste and its flavor.
However, if you decide that use meat with canning spaghetti sauce, use fresh ground meat. You can use ground turkey, beef, bison, pork, goat or venison.
If you have picky eaters in your house, this sauce is a great way to serve vegetables into your kid’s food! Chop the vegetables as small as you can or blend in a food processor and mix them with spaghetti sauce with meatballs. Seriously, they will never know this little vegetable secret.
Is this sauce gluten-free?
Yes, all the ingredients here gluten-free. Even, I have used here Worcestershire sauce which it says gluten-free in the packaging. Believe me, the rich flavor of this Worcestershire sauce will knock your socks off and you’ll love it.
How to Make Spaghetti Meatballs Sauce for Canning:
Canning spaghetti sauce with meatballs recipe
Quick Easy Homemade Canning Spaghetti Sauce with Meatballs using ingredients you already have in your kitchen! This canned spaghetti sauce recipe easy & loaded with flavor. This easy canned spaghetti sauce recipe is FAR better than anything that you buy canned one from the store. This is full of rich, savory flavor – that you’ll love.
- 25 pound Tomato sauce
- 10 pound ounces
- 24 pound Ground beef (I grounded them with meat grinder)
- 5 Large size Onion paste
- 1 cup Italian seasoning
- 1.1/2 cups Dried parsley flakes
- 1/2 cup Garlic powder
- 3 tbsp Worcestershire sauce
- 3/4 cup Brown sugar (you can use less since our organic tomato sauce already has sugar in it)
- Salt - to taste
- Ground black pepper - to taste
- 1/4 cup Fresh basil leaves - chopped as small sizes as you can
- 1.1/4 cups Lemon juice for jars
- 15 cups Water
First, grind fresh meat with Meat Grinder.
Season ground meat with salt and pepper and keep it in the refrigerator for 15 minutes.
In a large saucepan, add the ground meat and onion paste and stir it for 1 minute.
Add water and bring to boil.
Reduce heat and simmer for 30 minutes. stir every 10 minutes. Add lemon juice.
Keep an eye on tomatoes because this will burn easily.
Canning Process with Pressure Canner
Before beginning to cook sauce, sanitize your mason jars, their lids and a funnel begin the water for your lids.
You can wash them in the dishwasher. The steam and heat from it are enough to sterilize them. Otherwise, you can sterilize them in hot water in the canner.
For more specific details on Pressure Canning Spaghetti Sauce with Meat follow these pressure canning instructions for canning.
Process the jars with sauce in the pressure canner for 90 minutes on 10 lbs of pressure. It must need minimum 70 minutes because it contains meat. 90 minutes is better. Maybe you'll need 2 pressure canner for 10 jars depending on your pressure canner and jars sizes.
After that allow canner to cool and release pressure. Remove jars from the canner and set on a towel. Let rest it cool for overnight. Label and store in a cool, dry place, out of direct sunlight. Best used within 1-2 years.
Canning Spaghetti Sauce with Meat without a Pressure Cooker
Use this process if you don't have meat in the sauce or you want to use the sauce with meat within 3/4 days.
While cooking the sauce, sanitize your mason jars, their lids and the water bath canner with essential kits.
You can wash them in the dishwasher. The steam and heat from it are enough to sterilize them or you can sterilize them in steaming water on the canner for at least several minutes.
Use the jar lifter to take out the jars from the dishwasher or the canner and magnetic wand for the lid.
When the sauce is done, fill the jars with help of the funnel leaving 1/2-inch headspace and seal tight with lids.
Place the reck in the bottom of the canner and jars above the rack. Cover the canner with at least 2 inches of water. In boiling-water bath keep the water boiling for 30-35 minutes.
Once your jars have processed turn off the heat, remove the lid from the canner. Wait for cool it. Use the jar lifter to take them out the jars and place them on a towel. Wipe them with another towel.
keeping in a cool, dry place for overnight, out of direct sunlight.
- This sauce is already in a smooth consistency. But If you want to make more thick and smooth sauce with meat, use an immersion blender to blend the tomatoes and meat until smooth with no large chunks. Simmer them for more 10-15 minutes until thick enough as you want. You can also use all paste spices in the ingredients instead of dried/ground or chopped.
- If any of the jars lids did not seal properly, store it in the refrigerator and use within a week.
- If you want to freeze the sauce instead of canning, just fill up completely your freezer containers, eliminate air bubbles if has, seal them and store them in the freezer.
Serve this sauce top of your spaghetti noodles, chicken or use it with pasta or snacks for dipping. This recipe for spaghetti meatballs sauce always tastes amazing–and it’s perfect for sneak vegetables with this into your kid’s meal! Plus, no picky eater that can never say no to spaghetti!
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