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

Comments

  1. JessicaSeptember 28, 2011 at 8:33 AM

    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!

    ReplyDelete
  2. jeanSeptember 28, 2011 at 9:23 AM

    Love your profile photo! Your spaghetti sauce looks wonderful.

    ReplyDelete
  3. CrystalSeptember 28, 2011 at 9:24 AM

    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.

    ReplyDelete
  4. CrystalSeptember 28, 2011 at 9:26 AM

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

    ReplyDelete
  5. PamSeptember 28, 2011 at 11:00 AM

    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.

    ReplyDelete
  6. Cathie BrykSeptember 28, 2011 at 12:52 PM

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

    <3

    love ya

    ReplyDelete
  7. dr momiSeptember 28, 2011 at 3:29 PM

    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!

    ReplyDelete
  8. ChristyOctober 17, 2013 at 9:15 AM

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

    ReplyDelete

Post a Comment

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

Popular posts from this blog

Canning Chicken Noodle-less Soup

-
Image
Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this
Read more

Canning Cabbage

-
Image
I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well.  In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine to
Read more

Canning Beef Stew

-
Image
In my last blog post I shared that I had bought 10 pounds of beef roast. I cut it all up and used 4 pounds in 2 crockpot freezer meals ( http://homesteadinghomemaker.blogspot.com/2012/02/two-more-crockpot-meals-for-freezer.html ) . I used the other 6 pounds of meat along with potatoes, carrots, onions and celery to can beef stew. Here were the general proportions I used in canning 7 quarts of beef stew.. 6# beef 2# potatoes 2# carrots 1# onions 1# celery After I cut up the meat and got the freezer meals done I moved to the beef stew. I peeled and cut up the potatoes and carrots. I chopped up the onions and sliced the celery. I pulled out 3 quarts of veggie stock from my freezer to use for liquid in the stew. You can use beef or chicken stock or you can use water. I did not add anything to thicken the liquid as usually thickeners don’t hold up in canning. You can thicken the broth after it is opened if you would like. I added 1 teaspoon salt to each of my
Read more