Wednesday, September 28, 2011

Canning Spaghetti Sauce

More spaghetti sauce was on my to-do list this last week. I had enough tomatoes to make another batch of sauce. My canning shelf is filling up and it is a great feeling. A productive garden is a blessing!

I have 22 quarts canned so far and am hoping to have enough tomatoes for one more batch before the season is over…




Here is my recipe:

Spaghetti Sauce
(for canning)

20lbs tomatoes
3 medium onions, chopped
2 green peppers, chopped
2 cups chopped mushrooms
2T minced garlic
6T salt
3T Italian seasonings
1T oregano
1 cup red wine vinegar
½ cup lemon juice
½ cup white sugar
¼ cup brown sugar
3 – 12oz cans tomato paste
 

Wash & chop tomatoes in a food processor (peeling is optional). Put in large pot (I use a 14qt pot). Add remaining ingredients, except tomato paste. Bring to boil, reduce heat and simmer for 1 to 2 hours. Add tomato paste and mix in well. Bring to a boil, reduce heat and simmer for another 45 minutes.

Put hot spaghetti sauce into hot quart jars. Process in a boiling water bath for 40 minutes.


Makes approx 10 to 11 quarts

8 comments:

  1. I made your salsa, it was a hit. I did use apple cider vinegar instead of white vinegar.
    I had a question: do you ever pressure can your sauce? What is the advantage of water bath over pressure canning it your sauce and salsa (tomato products). Thank You!

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  2. Love your profile photo! Your spaghetti sauce looks wonderful.

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  3. Hi Jessica,
    I have pressure canned my spaghetti sauce. I don’t like the flavor afterwards. Some of the herbs get bitter with the pressure canning. I suppose you could make the sauce and season it after pressure canning. I have never pressure canned the salsa and not sure why I would need to. There is no vinegar taste to the salsa at all, so that is not an issue. Pressure canning takes longer and is more of a hassle.. at least to me, than doing it in a water bath.

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  4. Thank you pilgrimscottage :) that is a pic of me and my youngest granddaughter, Rylee.

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  5. Turning those tomatoes into spaghetti sauce now would save a ton of time later...like an instant dinner! The only reason I can see to pressure can is if you put meat in it now rather than when you were preparing dinner.

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  6. yummy - I so need to make some spaghetti sauce, think I will add that onto next weeks list

    <3

    love ya

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  7. Your recipe looks good! With the red wine vinegar and the lemon juice in it to make sure it is acid enough, you wouldn't have to pressure can it. 40 minutes in water bath is the way to go!

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  8. Can you use this recipe for freezer bagging as well? I don't can but I foodsaver and have a deep freezer :) Thank you

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