SPAGHETTI SAUCE FOR CANNING
Great tasting sauce. I wanted a recipe that would provide a smooth texture as well as have a few chunks in it. I like chunks but children prefer smooth. A compromise that works for us. Since tomatoes vary in acid levels adjust seasonings and sugar to your tastes.
Provided by kaymoon
Categories Low Protein
Time 4h30m
Yield 11 1/2 pints
Number Of Ingredients 9
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 CANNED SPAGHETTI SAUCE
DIY canning spaghetti sauce recipes are a tomato grower's dream come true! Use up your garden bounty and enjoy it later in the year. -Tonya Branham, Mt. Olive, Alabama
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 9 quarts.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 118 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
SPAGHETTI SAUCE FOR WATER BATH CANNING RECIPE - (4/5)
Provided by Tweed
Number Of Ingredients 14
Steps:
- Skin Tomatoes: Core Tomatoes, and paper thin slice off the bottom. Then in a Dutch Oven, bring 8 quarts of water to boil. Use a slotted spoon to place tomatoes in the pot one at a time 30 to 60 seconds. Remove each tomato and immediately plunge in ice water. Peel & Quarter In a food processor, cover and process peppers, onions & garlic until finely chopped. Cover a frying pan with a coat of Olive Oil and brown the garlic, peppers and onion. In a 16 quart stockpot, combine the tomatoes, green peppers garlic, onion mixture, tomato paste, oil, sugar, salt, oregano, parsley, basil, pepper flakes, Worcestershire sauce and bay leaves. Bring to a boil. Reduce heat: simmer, uncovered, for 4 to 5 hours, stirring occasionally. Discard Bay Leaves. Canning: Add 2 tablespoons lemon juice (or 1/2 teaspoon citric acid powder) to each of hot quart jars. Ladle hot mixture into jars, leaving 1/2 head space to the lid. Remove air bubbles, wipe rims, and adjust lids to finger tight. Process for 40 minutes in a boiling water bath.
SPAGHETTI SAUCE - CANNED
I have tried many different sauce recipes and not one recipe has everything I was wanting in a spaghetti sauce. So I took everything I liked from each recipe and called it my own.
Provided by jorgydee
Categories Onions
Time 2h30m
Yield 8 quarts, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large stock pot add tomatoes, onions, peppers, garlic, mushrooms, celery, tomato juice, sweet basil and Italian seasoning.
- Simmer, stirring occasionally, over medium heat for 30 minutes.
- Add sugar and salt and simmer 15 - 30 minutes longer, reducing liquid.
- Add spaghetti sauce, tomato paste and spaghetti sauce mix.
- Taste, add more seasonings if desired.
- Ladle into sterile pint or quart jars, leaving 1/2 inches head space.
- Process 10 minutes in hot water bath.
- *I use Mom's Pantry Italian seasoning, but you can use any Italian seasoning containing basil, rosemary, oregano and thyme.
- I do not do any chopping in a food processor, I do all of it by hand.
- I use heaping tablespoons for the sweet basil and the Italian seasoning.
Nutrition Facts : Calories 1730.8, Fat 26.6, SaturatedFat 0.8, Sodium 18511.5, Carbohydrate 351.5, Fiber 78.3, Sugar 260.2, Protein 58.9
BASIC CANNED SPAGHETTI SAUCE
Make and share this Basic Canned Spaghetti Sauce recipe from Food.com.
Provided by crazycookinmama
Categories Sauces
Time 3h30m
Yield 7 Pints
Number Of Ingredients 12
Steps:
- Peel, core and chop tomatoes.
- Combine with remaining ingredients in heavy saucepan.
- Simmer 2 hours stirring often until desired consistency.
- Pour into hot jars to 1/2 inch from top.
- Wipe jar top and threads carefully with damp cloth making sure they are thoroughly clean.
- Put on lids and bands.
- Place in water canner with at least 2 inches of hot water over tops of jars.
- Bring canner to gentle boil and process 30 minutes.
- At end of processing time, remove jars to draft free area to cool at least 12 hours.
- Inspect each jar to make sure it is sealed, remove bands and wipe with damp cloth.
- Label with date and store.
Nutrition Facts : Calories 220.3, Fat 7.3, SaturatedFat 1, Sodium 38.8, Carbohydrate 37.5, Fiber 9.8, Sugar 23.3, Protein 7
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