The Best Canned Spaghetti Sauce Recipes

THE BEST SPAGHETTI SAUCE RECIPE MADE WITH CANNED TOMATOES

Steps:

• Heat the olive oil over medium heat in your sauce pan. Add the diced onion and peppers and saute until the onions are translucent.
• Add the garlic and saute for one minute.
• Add the canned tomatoes and then all remaining ingredients.
• Let simmer for at least 30 minutes.
• Serve over spaghetti noodles. This makes a big batch that will feed a crowd. You can easily freeze the leftovers in a ziploc bag in the freezer to save for later.

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.

THE BEST CANNED SPAGHETTI SAUCE

Steps:

• Blanch tomatoes in boiling water.
• Take out of water and put into an ice bath.
• Skin should slip off easily.
• Chop garlic, hot peppers, bell peppers and onions in a food processor.
• Put cooking oil in a large stock pot over medium heat.
• Add garlic, peppers and onions and cook until the vegetables are tender, stirring often.
• Remove vegetables from the oil and drain well on paper towels.
• Discard any oil left in the pan.
• Put the tomatoes in the food processor and pulse until they are coarsely chopped.
• Mix the garlic, peppers and onions with the tomato paste, sugar, salt, basil and oregano in the large stock pot.
• Stir in the tomatoes and mix well.
• Bring the mixture to a rolling boil.
• Pour into clean, hot quart jars.
• Seal.
• Process in a pressure cooker at 5 pounds pressure for 10 minutes.

ENHANCE THAT JAR OF SPAGHETTI SAUCE

Steps:

• Melt butter with olive oil in a small skillet over medium-high heat. Cook and stir mushrooms in butter mixture until softened, 2 to 3 minutes. Add 1/4 cup red wine; bring to a simmer, reduce heat to medium-low, and cook until the mushrooms are very dark and shrunken in size, about 20 minutes.
• Heat a large pot over medium heat. Cook and stir ground beef, yellow onion, diced tomatoes, red bell pepper, green bell pepper, and garlic together until the beef is completely browned, about 10 minutes; season with oregano, basil, and rosemary. Stir 3/4 cup red wine and tomato paste into the beef mixture. Pour spaghetti sauce into the pot; stir. Return mixture to a simmer and continue cooking until the flavors blend, 10 to 30 minutes.

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.