Canning Spaghetti Sauce with Meatballs (Grocery Store Version)

Want to turn $10   into 7  entrees?

It’s easy – just can some spaghetti sauce with meatballs!  Canning your own meals gives you the benefits of great taste, knowing what  you’re eating, and quality ingredients with no preservatives.  Learn more about the benefits of making your own “fast food” HERE.

The following recipe will result in 7 quarts of sauce with meatballs.  Serving size is dependent on your appetites, but each jar will feed 2-3 people.

Since this is the grocery store version of the spaghetti sauce, anyone with a pressure canner can make it!   You don’t have to process bushels of tomatoes because it is already done for you.

Directions will come this fall on making your own sauce from your garden tomatoes – it’s even better!

Step 1

Gather your ingredients:

  • 1 28-ounce can of crushed tomatoes
  • 1 28-ounce can of diced tomatoes
  • 1 28-ounce can of tomato paste or sauce
  • 2 pounds of ground meat, any combination
  • 1 cup of  finely crushed crackers or bread crumbs
  • 1/8 cup of olive oil
  • 1 cup of carrots
  • 1 large onion
  • 1 head of garlic
  • 1 large bell pepper

to taste

  • sea salt
  • oregano
  • basil
  • garlic powder
  • onion powder

ingredients

Step 2

Use your food processor to finely mince carrots, onions, peppers, and garlic…

minced veggies

Step 3

Add seasonings, cans of tomato product, minced veggies, and olive oil to a stockpot and bring it to a simmer.

tomato sauce

 

Step 4

Meanwhile, add crumbs, garlic powder, and onion powder to the meat mixture and combine well with your hands.

crumbs and meat

Step 5

Form the meat mixture into meatballs that fit easily into your jars.

This is a “raw pack” recipe so you don’t need to cook the meatballs first – they will cook thoroughly during the pressure canning process.

Place 6 meatballs in each sanitized jar.

meatballs

Step 6

Ladle the spaghetti sauce over the meatballs, leaving about 2 inches of headspace.

Use a chopstick or a table knife to run around the inside of the jar to remove air pockets.

fill jars

Step 7

Top up each jar with water until you have one inch of headspace left.

Wipe the lip of the jar well, then place the lids and rings on, finger-tightening the rings.

lid jars

Step 8

Process the jars in a pressure canner for 90 minutes at 10 PSI.  Be sure to adjust for altitude.

pressure can

Step 9

Allow your jars of sauce to sit overnight.

If any of the jars did not seal properly, put them into the refrigerator and use within a week.

spaghetti sauce with meatballs

 

Daisy Luther

About the Author

Daisy Luther

Please feel free to share any information from this site in part or in full, leaving all links intact, giving credit to the author and including a link to this website and the following bio. Daisy Luther is a single mom who lives in a small village in the mountains of Northern California, where she homeschools her youngest daughter and raises veggies, chickens, and a motley assortment of dogs and cats.   She is a best-selling author who has written several books, including The Organic Canner,  The Pantry Primer: A Prepper's Guide to Whole Food on a Half-Price Budget, and The Prepper's Water Survival Guide: Harvest, Treat, and Store Your Most Vital Resource.  Daisy is a prolific blogger who has been widely republished throughout alternative media. On her website, The Organic Prepper, Daisy uses her background in alternative journalism to provide a unique perspective on health, self-reliance, personal liberty, and preparedness. You can follow her on Facebook, Pinterest,  and Twitter,.

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