Spaghetti Sauce with Meat.
This recipe, which was modified from the USDA, ought to be in every cupboard. An excellent standard, this sauce yields more than a gallon and calls for a very large pot.
nine pressure canners one-pint jars
- 30 lbs. of tomatoes
- beef ground to 22 pounds
- 1 pound of sliced fresh mushrooms
- 2 chopped medium onions (1 cup)
- 1 big green pepper, diced, or two celery stalks, chopped (1 cup)
- 14 cup of brown sugar and 5 chopped garlic cloves
- 4 teaspoons freshly minced parsley
- fresh oregano, two teaspoons
- Salt, 412 teaspoons
- 2 teaspoons freshly ground black pepper
Avoid altering the proportions of peppers, onions, and mushrooms in this recipe since doing so might affect the final product’s acidity, canning safety, and flavor.
- Immerse the tomatoes for 30 to 60 seconds in boiling water. Drop into chilly water and remove the skins. Quarter and the core.
- Boil the tomatoes for 20 minutes, uncovered, in a fairly big pot.
- In the meanwhile, brown the meat in a skillet. Include the celery, mushrooms, onions, and garlic. Cook the veggies until they are soft.
- Combine the cooked tomatoes with the meat mixture. Add the salt, pepper, sugar, and herbs. up to a boil.
- Lower the heat and let the mixture simmer until it is thick enough to serve. The initial volume will have been roughly cut in half by this point.
Stir often to prevent burning. - Stuff the jars, allowing a headspace of 1 inch.
- After adjusting the lids, process the jars in a pressure canner for 60 minutes. Use 11 pounds of pressure when processing in a dial gauge canner. The process at 10 pounds of pressure if you’re using a weighted gauge canner.
RETURN: 9 PINTS (EIGHTEEN 1-CUP SERVINGS)
CALORIES PER SERVING
Mother’s Chicken à la King
This meal brings back wonderful comfort food memories from my childhood. It was created using heavy cream in the 1940s! For an unique treat, consider adding a can of sliced, drained mushrooms just before serving.
two pressure canners quart-sized jars
- 1 stewing bird (7 pounds)
- 6 celery stalks, roughly sliced
- Peeled and sliced into 1-inch slices, 1 carrot
- 1 chopped medium onion
- two salty teaspoons
- 1 bay leaf, 2
- Black peppercorns, six whole
- Whole allspice, two
- 1/4 cup margarine or butter
- 1/2 cup flour
- 12 a seeded and sliced red bell pepper
- 1 tablespoon freshly chopped parsley
- Salt, 1/2 teaspoon
Two quarts (sixteen 1-cup servings) of the recipe were produced.
- In a stewpot, combine the chicken, 2 celery stalks, 1 carrot, 1 onion, salt, bay leaves, peppercorns, and allspice. Cover with water. For 2 12 hours, simmer with a cover. Remove the chicken from the heat and let it cool in the broth.
- Skim the broth of fat. Chicken should be deboned and chopped into cubes. Filter the broth.
- After the butter has melted, add the flour and whisk to combine. for three minutes. 5 cups of the chicken broth should be added gradually while stirring. Freeze any extra broth if you want to use it again. Add the chicken cubes along with the remaining celery, salt, red pepper, and parsley. For 3 to 5 minutes, simmer.
Pour into warm, clean jars. 1 inch of headspace is required. seal a can. - Process in a pressure canner at 10 pounds of pressure for 75 minutes.
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