Canned Tomatoes Homemade Spaghetti Sauce Recipes

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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

CANNED FRESH TOMATO SPAGHETTI SAUCE



Canned Fresh Tomato Spaghetti Sauce image

I've always loved homemade spaghetti sauce and this one is my favorite. If you like your sauce chunky don't run through food mill, I usually make some smooth and some chunky. Also the original recipe called for 2 Hot peppers to be cooked in the oil with the garlic and onions.

Provided by Chef Jen 1

Categories     Sauces

Time 3h

Yield 10 quarts, 10 serving(s)

Number Of Ingredients 10

1/2 bushel fresh tomato (26 1/2 lbs)
2 garlic cloves
4 medium onions
2 tablespoons oil
3 (15 ounce) cans tomato paste
1 1/2 cups sugar
1/2 cup salt
2 tablespoons oregano
2 tablespoons italian seasoning mix
1 (5 ounce) package spaghetti sauce mix

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.

Nutrition Facts : Calories 264.6, Fat 3.4, SaturatedFat 0.5, Sodium 6676.6, Carbohydrate 58.8, Fiber 6.1, Sugar 47.5, Protein 6.1

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