Tangy Spaghetti Sauce For Canning Recipes

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

Ingredients

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.

SPICY SPAGHETTI SAUCE

Spicy Spaghetti Sauce image

I appreciate the fact that this hearty pasta sauce is quick to assemble and cooks in just a few hours. My husband and I have our hands full raising two children and 25,000 game birds on our farm.

Provided by Taste of Home

Categories Dinner

Time 3h

Yield 6-1/2 cups.

Number Of Ingredients 13

Ingredients

1 pound ground beef
1 large onion, chopped
1 can (46 ounces) tomato juice
1 can (12 ounces) tomato paste
1 can (4 ounces) mushroom stems and pieces, drained
2 tablespoons minced fresh parsley
1 tablespoon garlic salt
1 tablespoon dried basil
2 teaspoons sugar
2 teaspoons dried oregano
1/4 to 1/2 teaspoon crushed red pepper flakes
3 bay leaves
Hot cooked spaghetti

Steps:

In a Dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomato paste, mushrooms and seasonings; bring to a boil., Reduce heat; simmer, uncovered, for 2-1/2 hours, stirring occasionally. Discard bay leaves. Serve with spaghetti.

Nutrition Facts :

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

Ingredients

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