Basic Canned Spaghetti Sauce Recipes

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SPAGHETTI SAUCE FOR CANNING



Spaghetti Sauce for Canning image

Great tasting sauce. I wanted a recipe that would provide a smooth texture as well as have a few chunks in it. I like chunks but children prefer smooth. A compromise that works for us. Since tomatoes vary in acid levels adjust seasonings and sugar to your tastes.

Provided by kaymoon

Categories     Low Protein

Time 4h30m

Yield 11 1/2 pints

Number Of Ingredients 9

18 lbs fresh tomatoes (which should equal to 4 gallons washed, peeled and chopped tomatoes)
3 cups onions, chopped
4 -8 garlic cloves, roasted
1 -4 teaspoon olive oil
1/8-1/4 cup canning salt, start with less and add more to taste
6 -8 tablespoons sugar, start with less and add more to taste
2 tablespoons dried oregano leaves
1 tablespoon dried basil leaves
2 (6 ounce) cans tomato paste

Steps:

  • Prepare tomatoes, washed, peeled and chopped. Reserve 4 cups and set aside.
  • Prepare garlic. To roast garlic place garlic cloves on aluminum foil and drizzle with olive oil. wrap foil around garlic, sealing edges. Roast at 350 degrees for 30 minute or until tender. Cool and remove papery skins.
  • Saute 3 cups chopped onion until translucent. Reserve 1 cup and set aside.
  • Mix all ingredients except reserved tomatoes and onions. Cook tomato mixture over medium heat until heated through and then simmer for 30 minutes.
  • Using a food processor or immersion blender and puree tomato mixture until smooth.
  • Continue simmering for another hour to an hour and a half until tomato sauce thickens.
  • Add reserved tomatoes and onion.
  • Adjust seasonings to taste.
  • Heat thoroughly.
  • Ladle sauce into hot jars leaving a 1 inch headspace. Process pints 20 minutes and quarts 25 minutes at 10 lbs pressure in a steam-pressure canner.

HOMEMADE CANNED SPAGHETTI SAUCE



Homemade Canned Spaghetti Sauce image

DIY canning spaghetti sauce recipes are a tomato grower's dream come true! Use up your garden bounty and enjoy it later in the year. -Tonya Branham, Mt. Olive, Alabama

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 9 quarts.

Number Of Ingredients 15

25 pounds tomatoes (about 80 medium)
4 large green peppers, seeded
4 large onions, cut into wedges
2 cans (12 ounces each) tomato paste
1/4 cup canola oil
2/3 cup sugar
1/4 cup salt
8 garlic cloves, minced
4 teaspoons dried oregano
2 teaspoons dried parsley flakes
2 teaspoons dried basil
2 teaspoons crushed red pepper flakes
2 teaspoons Worcestershire sauce
2 bay leaves
1 cup plus 2 tablespoons bottled lemon juice

Steps:

  • In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Peel and quarter tomatoes; place in a stockpot., Pulse green peppers and onions in batches in a food processor until finely chopped; transfer to stockpot. Stir in next 11 ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, 4-5 hours, stirring occasionally., Discard bay leaves. Add 2 tablespoons lemon juice to each of 9 hot 1-qt. jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool.

Nutrition Facts : Calories 118 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

QUICK SPAGHETTI SAUCE



Quick Spaghetti Sauce image

Quick and awesome spaghetti sauce with bell pepper, garlic and onion.

Provided by Jon

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 40m

Yield 6

Number Of Ingredients 7

1 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 (28 ounce) can whole tomatoes
2 tablespoons Italian seasoning
1 cup chicken broth
1 (6 ounce) can tomato paste

Steps:

  • In a hot skillet, saute bell pepper and onion on medium-high for 5 minutes. Add garlic and saute one more minute. Stir in tomatoes and chicken broth. Remove from heat.
  • Place mixture in blender and blend until the desired level of chunkiness is achieved. Return to medium-low heat. Stir in tomato paste one tablespoon at a time until desired level of thickness is reached. Cook for 20 minutes, stirring occasionally.

Nutrition Facts : Calories 67.6 calories, Carbohydrate 15.2 g, Cholesterol 0.8 mg, Fat 0.6 g, Fiber 3.6 g, Protein 3.1 g, SaturatedFat 0.1 g, Sodium 572 mg, Sugar 8.3 g

BASIC CANNED SPAGHETTI SAUCE



Basic Canned Spaghetti Sauce image

Make and share this Basic Canned Spaghetti Sauce recipe from Food.com.

Provided by crazycookinmama

Categories     Sauces

Time 3h30m

Yield 7 Pints

Number Of Ingredients 12

10 lbs fresh tomatoes
3 tablespoons oil
4 1/2 cups onions, chopped
3 cloves garlic, minced
1 1/2 teaspoons oregano, crushed
2 bay leaves, crushed
1 tablespoon plain non-iodized salt
1 tablespoon granulated sugar
1 teaspoon black pepper
1/2 teaspoon red pepper, crushed
1 tablespoon dried parsley
1 tablespoon celery leaves, minced

Steps:

  • Peel, core and chop tomatoes.
  • Combine with remaining ingredients in heavy saucepan.
  • Simmer 2 hours stirring often until desired consistency.
  • Pour into hot jars to 1/2 inch from top.
  • Wipe jar top and threads carefully with damp cloth making sure they are thoroughly clean.
  • Put on lids and bands.
  • Place in water canner with at least 2 inches of hot water over tops of jars.
  • Bring canner to gentle boil and process 30 minutes.
  • At end of processing time, remove jars to draft free area to cool at least 12 hours.
  • Inspect each jar to make sure it is sealed, remove bands and wipe with damp cloth.
  • Label with date and store.

Nutrition Facts : Calories 220.3, Fat 7.3, SaturatedFat 1, Sodium 38.8, Carbohydrate 37.5, Fiber 9.8, Sugar 23.3, Protein 7

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