Homemade Canned Spaghetti Sauce Recipes

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.

HOMEMADE SPAGHETTI SAUCE (HOMECANNING)

Steps:

• Mix all ingredients together in large pot.
• Simmer for 2 hours AFTER it starts to boil, stirring occasionally.
• Fill jars, leaving one-inch headspace; wipe rims, place lids and screw bands on fingertip-tight.
• For pints, pressure can for 20 minutes@ 10# pressure.
• For quarts, pressure 25 minutes@ 10# pressure.
• Makes about 20 pints or about 10 quarts.

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.

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.

SPAGHETTI SAUCE CANNING RECIPE

Steps:

• Wash tomatoes and dip in boiling water for up to aminute, until skins split. Dip in cold water and slip off skins
• Remove cores, and cut tomatoes into quarters. Boil tomatoes 20minutes in a large uncovered saucepan. Process tomato mixture through a foodmill or sieve to remove seeds.
• Saute onions, garlic, celery or pepper, and mushrooms in oliveoil until tender. Combine sauteed vegetables and tomatoes and add remainingspices, salt and suagr. bring to a boil. Simmer, uncovered, until thick enoughfor serving over pasta. Stir frequently during this time to prevent burning.
• Fill jars, leaving a one-inch head-space on each. clean rims,put on lids and process in a weighted -gauge pressure canner as follows:At 0- 1,000 feet elevation, process pints for 20 minutes or quartsfor 25 minutes at 10 lbpressure. Above 1,000 feet, increase pressure to 15 pounds (time remainsthe same).

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.