Canned Spaghetti Sauce Recipes

SPAGHETTI SAUCE FOR CANNING

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

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.

BASIC CANNED SPAGHETTI SAUCE

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.

CANNING PIZZA OR SPAGHETTI SAUCE FROM FRESH TOMATOES

Steps:

• Fill a large pot with water; bring to a boil. Fill a bowl with ice water. Place tomatoes into the boiling water, working in batches, 30 to 45 seconds. Remove from the boiling water; plunge into ice water. Peel off tomato skins; cut in half. Remove the seeds using your finger or a spoon. Place in a colander to drain.
• Heat olive oil in a skillet over medium heat; place onion into the skillet. Cook and stir until the onions become translucent, about 5 minutes.
• Combine tomatoes, onion, lemon juice, red wine, garlic, celery, basil, red sweet pepper, salt, bay leaves, and ground black pepper in a large pot over medium heat; cook and stir over until tomatoes break down and sauce thickens, about 10 minutes.
• Sterilize 8 pint-size jars and lids in boiling water for at least 5 minutes. Pack tomato sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Top with clean lids and screw on rings.
• Fill water bath canner with water according to manufacturer's instructions. Bring to a boil and lower jars into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Process for 35 minutes for pints.
• Remove the jars from the water bath canner and place onto a cloth-covered or wood surface, several inches apart, until cool, 8 hours to overnight. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.