Homemade Spaghetti Sauce | Canning Recipe
Makes 12 Pints of Canned Homemade Spaghetti Sauce
Homemade Spaghetti Sauce | Canning Recipe. If you grow your own vegetables, grow your own fruit, or raise your own livestock, then I’m sure you already know of the rewards and benefits of having homegrown food at your fingertips. But what if you’re just getting started and are looking for ways to preserve every bit of produce you’ve toiled over the past spring, summer, and fall? If this is you (and it was me) then you have to check out this Homemade Spaghetti Sauce. Even if you’re a beginner canner, this recipe is easy to follow and process.
So I don’t know about your gardens, but this year has provided a bountiful of veggies for us as everything we planted grew. There were no duds. Starting from spring and now the end of summer, the plants are still producing – especially the tomatoes. Early Girls, Roma’s, Beefstake, Cherries … you name it.
And for me, this is the best part of planting – the canning. Call me weird but I just love to can/jar our produce. The kitchen is all mine as the hubs doesn’t bother me while I’m cooking and processing, I’ve got the music cranked with me singing along (I make up my own words), and occasionally you’ll catch me dancing around to my favorite tunes (it’s no wonder it takes me forever to get anything done). And now that I’ve got a boat load of tomatoes sitting on my kitchen counters, my canning recipe for the day was making Homemade Spaghetti Sauce.
Check it out. The recipe itself may seem a little intimidating, but I’ve got to tell you – it is really quite easy – even a beginner canner will not have any problems. So give it a go as it’s a delicious blend you’ll just love having on the shelf this winter. Enjoy and as always … HAPPY CANNING 🙂
Prepping the Tomatoes (time consuming but worth it)
Core, Skin, and Deseed – This part has to be done, there’s no getting around it. But it’s not as bad as you think. So to CORE A TOMATO simply take a small knife, cut a circle around the stem area, and pull out the core. You can do this to all the tomatoes at once, or you can do them in batches (which I found to be easier).
SKIN A TOMATO – While you’re coring the tomatoes, get a pot of boiling water ready on the stove. Turn down the heat, drop about 6-8 tomatoes in the pot of hot water, and let them sit in the water for 20-30 seconds. Using a slotted spoon, take each tomato out and let them cool for a few seconds as you want to be able to handle them with your hands. Some people say to drop the tomatoes in ice, but I never have. It’s your call. As you pick up the tomatoes you’ll find the skins will pretty much just fall off in your hands.
If you don’t want any seeds in your sauce, then continue following along. Otherwise you can head straight down to the recipe. I don’t like seeds in my sauce so this is how I DESEED A TOMATO. Cut the tomato in half (an around the equator cut), take a small spoon and slip the seeds outs – it’s pretty easy but this was the time consuming part.
After all the tomatoes were cored, skinned and deseeded I ran them through my food processor for a smooth consistency. DONE – TIME TO MAKE THE SAUCE
Homemade Spaghetti Sauce | Canning Recipe
thank you myfavfamilyrecipes for this terrific sauce base recipe
Ingredients
25 lbs Tomatoes
5 Onions, chopped
4 green Bell Peppers, chopped
1/4 c Soy Sauce
3 tbls Worcestershire Sauce
2/3 c Brown Sugar
1/4 c Salt
10 Garlic cloves, minced
3 tbls dried Oregano
3 tbls dried Basil
2 tsp Red Pepper Flakes
2 Bay Leaves
1 1/4 c Lemon Juice for jars if your processing with a water bath
OPTIONAL – 4 (6oz) cans Tomato Paste – used to thicken up the sauce. I add a bit of paste to my sauce the night I’m making spaghetti for dinner
Instructions
Prepare your canning supplies – sterilize your jars, the lids and rings, which I do in my dishwasher and then keep there so they stay warm until ready to use. I also add the required water to my pressure canner or hot water bath pot, and get the water to a nice hot temperature and ready for hot jars.
In a large stewing pot add the tomatoes, onions, bell peppers, soy sauce, worcestershire sauce, brown sugar, salt, garlic, oregano, basil, red pepper flakes and bay leaves. Bring everything to a boil, reduce the heat and let cook for 1 hour. Stir occasionally as you don’t want the tomatoes to burn. You want the liquids to reduce so try and cook without a lid. I put a splash guard on top of my pot because there’s nothing worse than splashed spaghetti sauce all over the stove, back wall, and floor !! After an hour the sauce should be at a nice thickness and not runny.
Time to Ladle Into The Jars
If you’re pressure canning the sauce, you can ladle the spaghetti sauce into your hot jars leaving a 1″ headspace. If you’re using a water bath method, drop 2 tbls lemon juice into the hot jars before adding the sauce. Then ladle the spaghetti sauce into the hot jars leaving a 1″ headspace . Wipe edges of jar rims clean, place a sterilized lid on top, and hand tighten it closed with a ring. Place each jar on top of the rack inside the canner and seal.
PRESSURE CAN METHOD – process PINTS at 10lbs pressure for 20 minutes, or QUARTS for 25 minutes. If you’re using the HOT WATER BATH METHOD – process for 40 minutes, timing begins once the pot comes to a boil.
IF PRESSURE CANNING – Once done carefully remove the canner from the heat and let the pressure release on its own – mine takes 30 minutes. Then open the canner lid, remove the jars and place them on a kitchen towel to cool. IF HOT WATER BATH – remove the canner from the heat, take off the lid, lift the rack and let it sit hooked to the canner for 10 minutes before removing the jars and placing them on a kitchen towel to cool. And there you have it – pretty easy and straight forward.