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Ingredients

1.75 kg ground beef (or venison. 4 lbs)
500 g onion (washed, peeled, chopped. 3 cups / 16 oz. Measured after prep. 3 medium onions before prep)
225 g green bell pepper (chopped, seeded. 1 ½ cups. Measured after prep. About 1 ½ large.)
500 ml tomato sauce (2 cups / 16 oz / 1 US pint)
500 ml ketchup (2 cups / 16 oz / 1 US pint)
500 ml water (2 cups / 16 oz / 1 US pint)
1 tablespoon salt (OR non-bitter, non-clouding salt sub)
1 tablespoon sugar (OR ½ teaspoon liquid stevia)
1 tablespoon prepared mustard
¾ teaspoon ground black pepper

Instructions

Prep the onion and green pepper in advance, set aside.
Sauté the ground meat in a large pot. Drain off any excess fat.
Add the prepped veg and all remaining ingredients.
Bring to a boil uncovered, then reduce to a simmer and let simmer for 5 minutes, uncovered.
Ladle into hot jars, being sure to get balanced scoops of liquid and solid.
Use either ¼ litre (½ US pint / 8 oz ) OR ½ litre (1 US pint / 16 oz) OR 1 litre (1 US quart) jars.
Leave 3 cm (1 inch) headspace.
Debubble; adjust headspace.
Wipe jar rims.
Put lids on.
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
Processing time: Process ¼ litre (½ US pint / 8 oz ) OR ½ litre (1 US pint / 16 oz) for 75 minutes. Process 1 litre (1 US quart) for 90 minutes.
jan's canning