I also canned 14 quarts. For your dining and canning pleasure, I present my recipe
3 lbs ground meat
2 heads (2 whole heads, not 2 cloves) garlic, peeled and pressed or minced
7 - 7.5 lbs fresh mushrooms, quartered or chopped
6 large zucchini (let them grow to 2-3 inches in diameter and 10-12 inches long) pureed with skins on until they are saucy
2 #10 cans tomato sauce (6lb, 10oz each)
4 Tbsp dried minced onion
4 Tbsp oregano
1 Tbsp basil
In a large pot/pan, brown and crumble ground meat. After the first few minutes, but before meat is fully cooked, add in prepared garlic and mushrooms. Cook over medium-high heat until meat is no longer pink and mushrooms give off their juice.
Stir in zucchini sauce (trust me; noone will know), tomato sauce and seasonings. Let simmer for 1/2 hour or so. Can in quart jars, processing as for meat at your altitude.
Yields around 14 quarts.
If you prefer a tomato-y-er sauce, halve all the other ingredients. If you love mushrooms, don't change a thing.
If you'd like to try this out and see if you actually like it, here is the original small recipe (about 5 pints)
1/2 lb ground meat
5 cloves garlic
1 - 1.25 lbs mushrooms
2 medium zucchini
1 quart tomato sauce
2 tsp dry minced onion
2 tsp oregano
1/2 tsp basil
