Slow Cooker Spaghetti and Meat Sauce with Canning Instructions!

Ingredients: 

• 1 28oz can crushed Tomatoes
• 1 28oz can Tomato Sauce
• 1 15oz can Italian Stewed Tomatoes
• 1 6oz can Tomato Paste
• 2 tbsp Olive Oil
• 2 – 3 tbsp Basil
• 2 tbsp Oregano
• 2 tbsp Brown Sugar
• 2 tbsp Garlic paste
• 2 lbs ground Beef

Directions:

1. In a large crock pot pour your olive oil in the base. Use a paper towel to rub it all around the inside of a your crock pot.
2. Add in your tomatoes, basil, spices, sugar and garlic. Stir together and put your slow cooker on low.
3. In a large skillet brown your ground Beef, drain off any extra grease and add to your slow cooker.
4. Cook on low for 8 hours.

Now you can serve over pasta (brown rice spaghetti if you’re gluten free, or even corn!) or can it to use later!

To Can and save for later:

1. Place 6 clean quart mason jars on a rack in your stock pot – you may have to process 6 at a time. Fill the jars and a stock pot with cool water until it completely covers the top of the jars. Cover and put on medium heat. Simmer but do not boil.
2. Prepare 6 lid sets, put the bands aside and put the flat lids in a small sauce pan and put on medium heat. Do not boil, but keep warm through the whole process.
3. Prepare your sauce to the directions above.
4. Now, remove the jars from the warm bath. Tip them as you pull them out and pour the water back into the pan. Place them on a towel on the counter with the opening up. Do not dry them! Just put them down and put the funnel in. Fill each jar with sauce leaving 1 inch head space.
5. Take the small magnet tool and remove flat lids from their hot bath. Place over top of each jar. By hand screw on the collars, but not too tight! Remember some air still needs to get out of each jar.
6. Place your wrack inside your pressure canner, and set your filled jars on top. Pour in 2-3 inches of hot water. Close your lid.
7. On Medium-High Heat wait until your canner begins to let steam out of the vent. Allow the steam to vent for 10 minutes, then switch to the 1 position. Wait until steam starts coming out again.
8. Process for 1 hour and 15 minutes. After 75 minutes are done, turn off the heat and wait for the canner to depressurize.
9. Once the canner is safe to open, open away from you so any extra steam will not hit your face. Remove your cans and put them on a clean towel to set. Wait for those lovely “pop”s to know your cans have properly sealed! Let them rest 12-24 hours before moving or using. Store in a cool, dark area.

This recipe is part of the Food Challenge with nine other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!