Make your own free website on

Meat Sauce-Ball blue book recipe (good)

       5 pounds of ground beef
       2 cups chopped onion
       (about 2 medium)
       1 cup chopped green peppers
       (about 2 medium)
       9 cups cooked or canned tomatoes and juice
       2 2/3 cups tomatoe paste
       ( about 24 ounces)
       2 tablespoons brown sugar
       2 tablespoons minced parsley
       1 1/2 tablespoon of salt
       1 tablespoon of oregano
       1/2 teaspoon pepper
       1/2 teaspoon ginger
       1/2 teaspoon allspice
       2 tablespoons vinegar

       Brown beef. Drain off excess fat. Add onions and green peppers and cook slowly until tender. Add remaining ingredients; simmer until as thick as desired. Skim off excess fat, if necessary, before canning. Ladle hot sauce into hot  jars, leaving 1 inch headspace. Adjust 2 piece caps. Process pints 1 hour, quarts 1 hour and 15 minutes, at 10 pounds pressure in a steam-pressure canner. Makes about 6 pints or 3 quarts. i don't use oregano cause i hate it and i always put a little parmesan cheese in my sauce, well actually i always put a little parm cheese in just about anything i can, lol.