Canned Chunky Spaghetti Sauce Recipe Recipe For Banana

CHUNKY MARINARA SAUCE

Steps:

• Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently.
• Mix in diced tomatoes, tomato sauce, sugar, oregano and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.

BEST EVER SPAGHETTI SAUCE

Steps:

• Brown the sausage with the onion and drain.
• Add the rest of the ingredients and simmer, partly covered, for 2 hours.
• Simmering can be done in a crockpot, if desired.
• This makes alot of sauce and can be frozen beautifully.

CHUNKY GARDEN VEGETABLE SPAGHETTI SAUCE

Steps:

• In a large saucepan or medium stock pot, heat olive oil over medium heat for two minutes. Add in the onion, garlic, carrots, green pepper, and summer squash. Cook until onions turn translucent and vegetables start to soften, about 5-8 minutes, stirring occasionally.
• Increase temperature to medium-high. Add tomatoes and spices. Stir to combine. Bring mixture to a boil stirring occasionally. When sauce reaches a boil, reduce heat to medium-low and allow to simmer for 2 to 2 1/2 hours. The longer you let it simmer the fewer chunks there will be. Stir occasionally to prevent any sticking to the bottom of the pan.
• Remove from heat.
• Use sauce immediately or allow to cool completely before transferring sauce to freezer safe containers. Keep a container in the refrigerator for up to two weeks if you want to use the sauce shortly. Store the rest in the freezer.

CHUNKY ITALIAN SPAGHETTI SAUCE

Steps:

• Combine diced tomatoes, tomato sauce, garlic powder, sugar, parsley, salt, oregano, basil, and pepper in a saucepan; bring to a boil. Lower heat to medium-low, cover saucepan, and simmer until flavors blend, about 30 minutes.

CANNED FRESH TOMATO SPAGHETTI SAUCE

Steps:

• Cut tomatoes, run through food processor, then through food mill, and put into a large pan to cook.
• Meanwhile cut up the garlic and onions and cook in oil in a separate pan, then run through the food mill.
• Add onions, garlic, and remaining ingredients to tomatoes and slowly heat to a boil. Boil stirring occasionally until thick (about 2 hours).
• To can, pour into clean hot quart jars, leaving 1/2 inch head space.
• Process 40 minute in a boiling water bath.

CANNED CHUNKY TOMATO AND VEGETABLE SAUCE

Steps:

• Place 9 x 370ml jars with a wide neck in the dishwasher and wash at 65-70 C (around 149 F). Don't wash the lids in the dishwasher if they are new, just wash with hot soapy water.
• Meanwhile, wash all the tomatoes and peppers and scrape the zucchini lightly leaving some colour.
• Peel and chop the onion and peel and mince the garlic.
• Chop the tomatoes, peppers and zucchini into small chunks depending how chunky you want your sauce.
• Throw everything into a large stock pot and bring to the boil stirring every now and then so that you don't get any pieces stuck on the bottom. Once the tomatoes start to cook, the juices are released and you don't need to stir.
• Add the salt and remaining spices and allow mixture to boil over medium heat for about one hour.
• When the mixture has thickened to your liking turn off the heat but leave the sauce on the hotplate. It must not cool down.
• Dry the washed jars and their lids. The jars should still be slightly warm from the dishwasher.
• Fill each jar to just under the brim and seal carefully. Immediately turn jar upside down.
• Repeat until all the jars are filled.
• When the jars have cooled turn the right way up and store.
• This makes a mild sweet sauce which is very nice with pasta especially as a sauce in vegetarian lasagna.
• Edited: Since discussing canning techniques on the forum I felt I should mention that this method is appropriate for tomatoes in Greece which have a high acidic content. They do not spoil even without processing in a water bath. Traditionally Greeks make tomato sauce with tomatoes and salt, nothing else. Furthermore I don't remove the peel or seeds from the tomatoes as they are sweet and do not detract from the flavour. If your tomatoes are different then please process them so that they do not spoil and peel if you know that the skin will be bitter.

EASY CHUNKY CANNED PASTA OR PIZZA SAUCE

Steps:

• Place chicken bouillon cubes, water, onion and garlic in a large stock pot. Cook over medium heat until bouillon is dissolved and garlic and onion are soft. Add more water if necessary.
• Stir in Italian Seasoning and chili pepper flakes.
• Add diced tomatoes, tomato paste if using, tomato sauce and crushed tomatoes. Bring to a gentle boil the reduce heat to a very low simmer. Simmer until sauce is thickened, approximately 45 min to one hour, stirring frequently. The sauce does splatter easily so you might want to use a splatter screen.
• Sterilize jars and prepare lids.
• Stir basel and oregano into tomato sauce just prior to filling jars. Taste and add salt and pepper as desired.
• Fill jars leaving 1/2 inch headspace. Run a small spatula around inside of jars to remove air bubbles. Wipe jar tops with a damp paper towel, place lids and rings to finger tip tight. Process in boiling water bath 35 minutes for pints, 40 minutes for gallons. Remove and place on a towel out of direct sunlight. Let rest for 24 hours. Check seals. Store in a cool, dark place. Keeps for up to one year.

SPICY BANANA PEPPER SAUCE

Steps:

• In a saucepan over medium heat, add the oil. When the oil starts to shimmer add the onions and banana peppers and cook for 3-4 minutes.
• Add in the garlic, stir and cook for 2 minutes. Next add in the tomato paste, stir to incorporate and cook for 3-5 minutes or until you can "smell" the tomato paste start to warm up.
• Add in the rest of the ingredients and stir to combine. Bring to a low boil and reduce the heat to a simmer.
• Cook for 30 minutes stirring occasionally. Taste and adjust for seasonings. At this point, you can leave chunky or for a smoother consistency use an immersion blender.
• Store in a sealed container in the fridge.