Ingredients

Scale

2 teaspoons avocado or olive oil
4 teaspoons cinnamon
1 teaspoon dried oregano
1/2 teaspoon allspice
1 lb. very lean ground beef (or other lean meat such as venison or elk)
1 lb. ground lamb (or substitute beef or other meat of choice)
2 large onions, peeled & chopped
8 – 12 cloves garlic, peeled & chopped
2 large bell peppers, chopped
1 cup red wine
About 8 cups (2 quarts) fresh tomatoes with juices, peeled and chopped
2 teaspoons Trader Joe’s 21 Seasoning Salute (or other salt-free seasoning blend such as Mrs. Dash)
2 teaspoons canning salt (or to taste) & freshly ground pepper, to taste

Instructions

Heat the oil over medium heat till the pan is hot, then add the spices and stir, allowing them to “toast” briefly in the pan. Add the meat and cook until brown. Remove the meat from the pan, leaving a thin layer of fat in the bottom of the pan. (If there isn’t any, add a teaspoon of oil.)
Next, put the onion, garlic and bell pepper in the pan and saute over medium heat, stirring frequently, until the onion is soft and translucent. Add the wine in and let it cook over medium heat, stirring occasionally, until most of the wine is evaporated, about 10 – 15 minutes. Stir in the tomatoes and cook for another 10 – 15 minutes or until the sauce is thickened. Add the seasoning and salt, taste and add more if needed.
Meanwhile, prep your canning area and pressure canner. You’ll need 5 clean, sterilized pint jars with lids and rings, 2 clean towels (one underneath to catch spills, one for cleaning the rims), a pressure canner, something to scoop/ladle the sauce into the jars and a canning jar lifter.
Set the jars on one of the clean towels near the heated sauce. I like to put hot water in a couple of the jars to get them warmed, then pour out the water into another jar to get hot as I fill this one. Put the canning funnel into a warmed jar, scoop the sauce into it, leaving 1 inch headspace, then remove the funnel and use the other clean towel to wipe the rim down well. You don’t want any food or even water on the rim to disrupt the seal. Add the lid, then tighten the ring on nice and tight. Set the jar in the pressure canner. Repeat with the other 4 jars.
Follow instructions on your pressure canner to pressure can the sauce at 11 lb pressure for 1 hour. Release the pressure, then gently remove the jars using your jar lifter, setting them in a stable place where they can rest and seal. Let the jars sit overnight, then remove the lids, inspecting each seal to ensure it’s secure. Label and store in a dark place.

Notes

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