last posts

Ground Beef in Tomato Sauce

Preparation Time: 20 minutes 

Cooking Time: 55 minutes 

Canning Time: 1 hour 

Servings: 18 


30 pounds tomatoes 

2 pounds ground beef 

1 cup onions, chopped 

1 cup celery, chopped 

1 pound fresh mushrooms, sliced 

5 garlic cloves, minced 

2 tablespoons oregano, minced 

2 tablespoons parsley, minced 

¼ cup brown sugar 

1 ½ tablespoon salt 

2 teaspoons ground black pepper 

Boiling water 


In the saucepan of boiling water, cook the tomatoes for about 30–60 seconds. Remove from heat and transfer the tomatoes into a bowl of cold water. 

Carefully remove the skins and cores. Then, chop the tomatoes roughly. In a pan of water, boil tomatoes for about 20 minutes. 

Through a food mill, pass the tomatoes. Heat a cast-iron skillet and cook the beef for about 8–10 minutes. 

Add onion, celery, mushrooms, and garlic and cook for about 4–5 minutes. Transfer the vegetable mixture into the pan with tomato pulp. 

Add herbs, sugar, salt, and black pepper and cook until boiling. Now set the heat to low and cook, uncovered, for about 5–10 minutes, stirring frequently. 

In 9 (1-pint) hot sterilized jars, divide the beef mixture, leaving about 1-inch space from the top. Run a knife around the inside of each jar to remove any air bubbles. 

Remove all trace of food off the rims of jars with a clean, moist kitchen towel. Close each jar with a lid and screw on the ring. 

Carefully place the jars in the pressure canner and process at 10 pounds pressure for about 60 minutes. Remove the jars from the pressure canner and place them onto a wood surface several inches apart to cool completely. 

After cooling with your finger, press the top of each jar’s lid to ensure that the seal is tight. Store these canning jars in a cool, dark place. 


Calories: 249.8; 

Fat: 4.6g; 

Carbs: 33.5g; 

Fiber: 9.7g; 

Sugar: 22.5g; 

Protein: 23.2g 22. 

No comments
Post a Comment

    Reading Mode :
    Font Size
    lines height