Title: Spaghetti sauce with meat
 Categories: Sauces, Canning
      Yield: 9 Pints
 
     30 lb Tomatoes
  2 1/2 lb Ground beef or sausage
      5    Garlic cloves; minced
      1 c  Chopped onions
      1 c  Chopped celery
           -OR- green peppers
      1 lb Fresh mushrooms, sliced
           -(optional)
  4 1/2 ts Salt
      2 tb Oregano
      4 tb Minced parsley
      2 ts Black pepper
    1/4 c  Brown sugar
 
  Yield: About 9 pints
  
  Procedure: To prepare tomatoes, follow directions for Spaghetti Sauce
  Without Meat. Saute beef or sausage until brown. Add garlic, onion,
  celery or green pepper and mushrooms, if desired. Cook until
  vegetables are tender. Combine with tomato pulp in large saucepan.
  Add spices, salt, and sugar. Bring to a boil. Simmer, uncovered,
  until thick enough for serving. At this time initial volume will have
  been reduced by nearly one-half. Stir frequently to avoid burning.
  Fill jars, leaving 1-inch headspace. Adjust lids and process
  according to the recommendations in Table 1 or Table 2 depending on
  the method of canning used.
  
  Table 1. Recommended process time for Spaghetti Sauce With Meat in a
  dial-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts. Process Time: 60
  minutes for Pints, 70 minutes for Quarts. Canner Gauge Pressure (PSI)
  at Altitudes of 0 - 2,000 ft: 11 lb.
                                        2,001 - 4,000 ft: 12 lb.
                                        4,001 - 6,000 ft: 13 lb.
                                        6,001 - 8,000 ft: 14 lb.
  
  Table 2. Recommended process time for Spaghetti Sauce With Meat in a
  weighted-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints, Quarts. Process Time: 60
  minutes for Pints, 70 minutes for Quarts. Canner Gauge Pressure (PSI)
  at Altitudes of 0 - 1,000 ft: 10 lb.
                                          Above 1,000 ft: 15 lb.
  
  ======================================================= === * USDA
  Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
  format courtesy of Karen Mintzias