3 lbs. ground round steak
3/4 lb. ground salt pork
1 1/2 c. uncooked oats
3 eggs, beaten
1/2 tsp. salt
3 tbsp. onion, chopped very fine
1 c. cold water
2 qts. tomato juice
1 tbsp. pureed garlic (optional)
1 stem fresh basil for each jar
1/4 tsp. pepper
1 tbsp. olive oil
1/2 tsp. salt

Mix all ingredients except tomato juice, pepper, butter and 1/2 teaspoon salt. Mold mixture into small balls about the size of a small egg. Bring tomato juice to boil with garlic puree. Add the pepper, olive oil and 1/2 teaspoon salt (omit salt if tomato juice contains salt). If no fresh basil is available, substitute 1/2 tsp. dried basil for entire batch; add with garlic.

Drop meatballs into boiling tomato juice. Let come to a boil. Pack meatballs very loosely into clean jars to within 1-inch of top of jar. Fill jar 2/3 full with boiling tomato juice. Wipe rim of jar clean with a damp paper towel. Adjust two-piece canning lid.

Process in a pressure canner at 10 lbs. pressure; pints 75 minutes or quarts for 90 minutes. Remove from canner and allow to cool for 24 hours before removing rings and washing jars. Check seals (dome lids should be down). Store in a cool dark place for up to one year.