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Meat Sauce-Ball blue book recipe (good)
5 pounds of ground beef 2 cups chopped onion (about 2 medium) 1 cup chopped green peppers (about 2 medium) 9 cups cooked or canned tomatoes and juice 2 2/3 cups tomatoe paste ( about 24 ounces) 2 tablespoons brown sugar 2 tablespoons minced parsley 1 1/2 tablespoon of salt 1 tablespoon of oregano 1/2 teaspoon pepper 1/2 teaspoon ginger 1/2 teaspoon allspice 2 tablespoons vinegar
Brown beef. Drain off excess fat. Add onions and green peppers and cook slowly until tender. Add remaining ingredients; simmer until as thick as desired. Skim off excess fat, if necessary, before canning. Ladle hot sauce into hot jars, leaving 1 inch headspace. Adjust 2 piece caps. Process pints 1 hour, quarts 1 hour and 15 minutes, at 10 pounds pressure in a steam-pressure canner. Makes about 6 pints or 3 quarts. i don't use oregano cause i hate it and i always put a little parmesan cheese in my sauce, well actually i always put a little parm cheese in just about anything i can, lol. Enjoy!
Susan
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