Anyone have a recipie for canning Spaghetti Sauce?

[Michelle_Nelson]

I know a few folks on here do some canning and was wondering if one wouldn't mind sharing a recipie for Spegetti Sauce that I can, can. 

[Michelle_Nelson]

I am not to much in to spicy spagetti sauce.

[BLKBEARKLR]

http://www.pickyourown.org/spaghettisauce.htm

Let me know when you need me to come sample some

[Buckmark]

No recipe really for me and the misses, but what we do is make a basic meat sauce in big batches, we use 2+ lbs ground game meat (deer, elk, moose, etc) and about 2lbs of italian sausage, lots of garlic, 3-4 jars of some flavored spagetti sauce (your choice of flavors) and 2 -3 cans tomato paste.
Brown the meat with garlic until just past pink.
add sauce and paste, some water or wine if needed and let simmer for about 3-4 hours, covered, stir every now and then.
when its done we put the pot in the fridge for a few hours to cool.
after cooling we put it into those reusable glad type containers and freeze.
next day we pop them out of the containers and put into seal a meal bags, suck and return to the freezer stacked like bricks.
lasts a long time that way, take out and thaw, reheat, make noodles and your set, easy meals for winter or when your busy, add stuff at this time if you want it spicy or?? This time of year with the garden pumping out squash and zuchinni daily i slice them into rounds and freeze, thaw later with some sauce and youve got a great dinner in february of game meat and garden veggies...Note: best way to freeze the squash, is to put the rounds on a cookie sheet and freeze, next day put desired amount in a seal a meal bag and seal up, these to last a long time and when steamed or added to a sauce or stew taste really fresh.

[CoryTDF]

Deer steak chopped very small and Ragu Super chunky mushroom. I'll try to have the wife chime in for you her super WOP powers can solve any Italian food dilemma!!!

Seriously though she has a pretty good recipe!

[TDFgroupie]

(Thanks Cory)
Well honestly ... it depends on how easy you want it to be.  Neither of the ways I make sauce is hard by any means, but one IS made with pre-made sauce.  Let me know and I'll shoot ya my recipe accordingly, if you're interested!

[Michelle_Nelson]

Yes please I am interested.

[TDFgroupie]

For the homemade sauce:
Everything I throw in is literally "thrown" in, these are rough estimates...I do everything by taste,  I don't measure.

2 28oz. cans crushed tomatoes
2 Tbs.  tomato paste
4 cloves garlic finely chopped
1 Tbs. (quarter size in my palm) dried Oregano
1/4 C.  (full palm full) fresh Basil finely chopped
1-2 lb(s). browned ground beef (depending on how much you like...
1 onion, finely chopped
1-2 small containers fresh mushrooms
6 Bay leaves (take out before serving)
1 can sliced olives if you like them (we don't)
onion powder
garlic salt
pepper
crushed red pepper flakes for a little heat

The super simple version is this:

1 large container of Super Chunky mushroom Ragu
1 lb. browned ground beef
1 onion finely chopped
1/4 C. basil finely chopped
4 cloves garlic finely chopped
1 Tbs. dried Oregano
onion powder
garlic salt
pepper
crushed red pepper flakes for a little heat

Good Luck!  Let me know, if you try either of these, how they turn out! 

[NRA4LIFE]

A couple tips from my experiences.  Use as many fresh spices as you can.  Dried/powdered spices tend to give it a rancid flavor after awhile in the jar.  If you're going to make it real thick or there's a lot of chunky veggies in it, I would suggest pressure canning.  If there's meat in it, then pressure canning is a must.  If you use any wine, use white wine.  Red wine tends to give it a real dark brownish color.  Looks kinda nasty.

[KillBilly]

Actually, whatever the ingredients, I would vacuumn pack it and freeze instead of canning it. It has worked for me in the past.

[Huntbear]

My mom cans the sauce for us.  She basically cans fresh tomatoes, onions, bell peppers and cloves of garlic.  When I use it, I blend it up to a sauce, then add my italian and other seasonings to taste.  I never learned to use a recipe, it is all done to taste, so I really can not help with ingredient amounts.

[MtnMuley]

I agree with KillBilly.  In my opinion freezing it is the way to go.  I've used it 18 months later, and it was still excellent.