Making and Canning Marinara Sauce with Meat
Marinara sauce with meat is easy to can at home using this recipe. It makes
an easy weeknight dinner. Also try our classic marinara sauce!

This is canned just as we can chili in our video podcast five.
Ingredients:
 Dinner:
 Canning:
  1 quart
 8 quarts
Tomatoes
 2 pounds
 16 pounds
Onions
 2 medium
 16 medium
Carrots
 2
 16
Red or Green Bell Pepper
 1
 8
Garlic
 1 clove
 8 cloves
Ground Beef
 1 pound
 8 pounds
Red Wine Vinegar
 2 tablespoons
 1 cup
Olive Oil
 1 tablespoon
 1/4 cup
Salt
 2 teaspoons
 4 tablespoons
Pepper
 1 teaspoon
 2 tablespoons
Lemon Juice
 For canning only
 3/4 cup
  1. Blanch and Peel and chop Tomatoes.
  2. Dice garlic and carrots. Chop onions and peppers.
  3. Sauté onions, pepper and carrot in the olive oil until onions are translucent
  4. Add ground meat and continue to stir.
  5. When the meat begins to brown, add the crushed garlic.
  6. Cook for about five minutes before adding the chopped tomatoes.
  7. Simmer for 2 hours, stirring occasionally until sauce begins to thicken.
  8. Add vinegar, salt and pepper to taste. May continue simmering for thicker sauce if
    desired.
  9. Add lemon juice for canning
  10. Canning using hot pack method with 1” of headspace.
  11. Processing with a Pressure Canner 60 minutes for pints, or 70 minutes for quarts, at 11
    pounds, or 10 pounds for a weighted gauge.
  12. For elevations above 1,000 foot level see Altitude Time Adjustments.
  13. After processing, remove from boiling water and place the jars on a towel, separated
    by 1” to cool naturally as quickly as possible.
  14. Labeling and Storing
Follow jar and cap manufacturer's recommendations and instructions and visit their websites
for updates on a regular basis.
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© 2004 David G. Blackburn
CanningUSA.COM
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marinara sauce with
meat at home.
Video 5: Canning
Whole Meals; Chili,
Stew and Meat Sauces