For both spagetti sauce and pizza sauce I know there is canned type with meat added. So it has to be possible to do it that way. As for processing time, and raw vs. cooked meat as a sauce/meat combo; now that's a good question or questions. For me, I'm really hoping to can some spagetti (pasta) sauce and pizza sauce, not meat added. But again, I think I will use the 8 oz jars. Then I would just have to pull out my pre-fryed (browned) frozen ground beef; add some to the 8 oz jar of sauce in a sauce pan and heat. At the price of meat nowdays, I don't want to lose any to power outage freezer thaw. I only brown 2 to 4 pounds of ground beef at a time, and usually use it up in a month or two.
I canned my meat 1/3 to half or more cooked, depending on dark meat chicken, breast meat chicken, or beef roast. Hopefully Arlene is going to try canning raw meat in February and will at some later point share her experience on how it goes and tastes.
