Canned Fresh Tomato Spaghetti Sauce Recipes

CANNING SPAGHETTI SAUCE

Steps:

• Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works.

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 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 SPAGHETTI SAUCE WITH FRESH TOMATOES

Steps:

• Bring a large pot of water to a boil. Place tomatoes a few at a time in the water and remove after 10-15 seconds.
• Immediately place tomatoes in an ice-water bath and remove skins and stems. Cut tomatoes into fourths and place in a food processor or blender.
• Process tomatoes a few times, you want them to be the consistency of crushed tomatoes (don't over process). Set aside.
• Heat oil in a large skillet. Add onions and saute until they become soft and transparent.
• Add mushrooms and cook for about 2-3 minutes. Add soy sauce and garlic and continue to cook until mushrooms become soft.
• Add tomatoes, basil, oregano, brown sugar, salt and pepper.
• Bring to a simmer, stirring occasionally for at least one hour. The longer the better! Ideally 2+ hours.
• Serve over cooked pasta.

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.

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.

TOMATO SAUCE WITH CANNED TOMATOES

Steps:

• In large saucepan, heat oil over medium high heat.
• Add onions and cook until translucent, about 2 minutes.
• Add garlic and cook for another minute.
• Add tomatoes, tomato paste, Italian seasoning, hot pepper flakes, salt and pepper.
• Simmer for 15 minutes.
• Taste and adjust seasoning as desired.
• Makes: 31/2-4 cups

SPAGHETTI SAUCE WITH FRESH TOMATOES

Steps:

• Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, sugar, basil, parsley, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.

HOMEMADE PASTA SAUCE RECIPE

Steps:

• Peel and seed the tomatoes and set aside.
• Chop the onion, mince the garlic, and grate half of the carrot.
• Pour the olive oil into a large stockpot over medium heat.
• When hot, add the diced onions to the olive oil and saute for 5 minutes.
• Add the garlic and grated carrot and saute for 2-3 minutes longer or until onions are translucent and tender.
• Add the tomatoes, chopped basil leaves, oregano, thyme bay leaves, parsley, and sea salt.
• Simmer on low heat for 2-3 hours or until cooked down and starting to darken.
• Add carrot piece for the last 30 minutes to absorb acidity.
• Remove sprigs of herbs, bay leaves, and piece of carrot.
• Optional: Use an immersion blender to puree sauce until smooth (for a thicker sauce, skip this step).
• Use fresh or store in the refrigerator up to 1 week, or can it according to your canner's instructions for tomato products.

CANNED FRESH TOMATO SPAGHETTI SAUCE

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.

CANNED SPAGHETTI SAUCE (AKA: ITALIAN-STYLE TOMATO SAUCE)

Steps:

• Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
• Combine 1 cup of tomato purée, onion, celery, carrot and garlic in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring frequently. Reduce heat, cover and boil gently until vegetables are tender, about 5 minutes. While maintaining a steady boil, add remaining tomato purée, 1 cup at a time, stirring frequently. Stir in lemon juice, salt, black pepper and hot pepper flakes. Increase heat to high and bring to a full rolling boil; boil hard, stirring frequently, until mixture is reduced by one third, about 15 minutes.
• Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more sauce to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
• Process filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

TOMATO SAUCE FOR CANNING

Steps:

• Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil. Peel and core the tomatoes: Bring a large pot of water to the boil. Have a large bowl of ice water at the ready. Gently lower the tomatoes into the boiling water and blanch them for 60 seconds. Remove with a strainer and transfer them to the ice water. Once cool, slit the skins; they should peel off easily. Remove the cores with a small paring knife. You will need to do this in batches. Discard skins and cores. Prepare the sauce: Coarsely chop the tomatoes and add them to a large stockpot. Place stockpot over medium-high heat, crushing and stirring the tomatoes to keep from burning. Continue until all the tomatoes are added and crushed. Bring the tomatoes to a boil, then reduce heat and keep at a low boil. Reduce to the desired thickness, by a third for a thin sauce, or by half for a thick sauce. Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the sauce. Turn the heat under the canner to high. Add two tablespoons of bottled lemon juice and one teaspoon of salt to each jar; add a teaspoon of sugar to offset the added acidity if desired. Use a ladle to pour the sauce into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight. Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 40 minutes. Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately. Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.