Spaghetti Sauce

I can’t believe I have not put this up until now. 

So without further ado, here is my recipe for spaghetti. I make it vegetarian for my canning, then I add meat when I am ready for dinner. I do this because when I canned this the first time with the meat, it seamed to dry out the meat. So now I add that after. 

Ingredients

1 cup Celery 
1 cup Carrots 🥕 
1 Onion 🧅 
1 cup Corn 🌽 
4 cups of tomato 🍅 (sauce)
1 Garlic 🧄 (to taste) I use a whole head 
1 tbsp of rosemary 
1 tbsp of Italian seasoning 
1 pound of Ground Meat 🥩 

Add it all to the pot if you are going to eat it and not cann it. Cook until you can put a fork in the carrot. If you are going to cann it, do not add the meat. 

For canning, process in pressure canner. 

Clean pint jars, lids and rings in hot soapy water.  

Prepare your preserve. 

Fill jars with 1 inch head space, place lids and rings properly. Place in canner. 

Vent canner properly. Pressurize. Process for 55 min (adjust for your elevation). 

Cool canner. down to 0 psi or until the canner looses all pressure. 

When done. Take out and put on a rack. Let it sit until cooled. (About 12 hrs) When cooled, check to see if it has sealed properly. Look here to see how, and all other important info on canning.