Ground Beef Mix

 

Normally, I would post this on my recipe page, but this falls more into the "prepare" category. 

Ground Beef Mix

(A variation on a recipe from Farm Journal. Makes about 8 pints. This is a "ready to go" sauce mix…the makings for wonderful, quick main dishes such as spaghetti, lasagna, tacos, sloppy joes, pizza, chili, etc. Spices can be added when it is heated up. This is a great way to use up ground beef when a beef is slaughtered, saving freezer space and will be a great addition to food storage when electricity is scarce.)

 4 # lean ground beef (or even ground game meat)

4 Tbl. tomato paste

15 oz. can tomato sauce   

1 quart blended tomatoes (OR water and more tomato paste.)

3 tsp. salt

pinch of pepper

1/3 c. beef broth

2 c. finely chopped onions

1 to 2 C. finely chopped celery (optional, but a really great addition.)

Brown beef until almost all pink is gone.  Add other ingredients.  Bring to a boil.  Load into pint jars, leaving 1" head space.  Use a knife to remove any air pockets.  Wipe rims with a clean, wet cloth and put on lids, then rings.  Hand tighten firmly.   You CAN use a glass top electric stove, but heat the canner SLOWLY, starting at no more than LOW  or 3. Then gradually increase heat but DO NOT use high heat.   Put the lid on the canner WITHOUT the pressure gauge until you see a good stream of steam rising out of the top.  Place gauge on, about Med-High heat. Process in pressure canner at 10# for 75 minutes.  15# for high altitude. Once it starts to jiggle, reduce heat and set timer.  Adjust heat so that it jiggles a couple of times a minute.  Usually, this is Med-Low.  You might have to keep adjusting/lowering the heat.  Do NOT leave un-attended.

When timer goes off, turn heat off and let pressure drop.  When it has dropped completely, remove gauge and lid. Jars may be left in canner until cool or lifted out.  They WILL be bubbling for a long time.  This is normal.  Lids should seal within 20 minutes or so.