The Best Canned Spaghetti Sauce Recipes
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
THE BEST CANNED SPAGHETTI SAUCE
I found this recipe in a cookbook published by a family from my hometown. I have never prepared this recipe. I am posting it in response to a request. I'm sorry that I can't be more exact about how many tomatoes. The original recipe calls for 1/2 bushel and I don't know how many lbs, etc. that would be. I do know that it's 16 Quarts. I don't know how much time is involved in the preparation of this recipe. I think you could brown some ground beef or make some meatballs when you open a jar of this sauce or simply use it as is for a meatless meal. NOTE: After the recipe was reviewed, I looked at the amount of salt called for. I agree that it's probably way too much. I would think that you could probably use 1/4 cup of salt and it would be just fine, so I edited the recipe to reflect this change.
Provided by Julie in TX
Categories Sauces
Time 10m
Yield 10 Quarts
Number Of Ingredients 11
Steps:
- Blanch tomatoes in boiling water.
- Take out of water and put into an ice bath.
- Skin should slip off easily.
- Chop garlic, hot peppers, bell peppers and onions in a food processor.
- Put cooking oil in a large stock pot over medium heat.
- Add garlic, peppers and onions and cook until the vegetables are tender, stirring often.
- Remove vegetables from the oil and drain well on paper towels.
- Discard any oil left in the pan.
- Put the tomatoes in the food processor and pulse until they are coarsely chopped.
- Mix the garlic, peppers and onions with the tomato paste, sugar, salt, basil and oregano in the large stock pot.
- Stir in the tomatoes and mix well.
- Bring the mixture to a rolling boil.
- Pour into clean, hot quart jars.
- Seal.
- Process in a pressure cooker at 5 pounds pressure for 10 minutes.
Nutrition Facts : Calories 913.5, Fat 46.9, SaturatedFat 6.4, Sodium 3979.2, Carbohydrate 122.8, Fiber 23.3, Sugar 85, Protein 18.9
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- Fill a large stock pan with water and bring to a boil, once the water is boiling add whole tomatoes in batches to the water. Leave the tomatoes in the water until the skin splits then gently scoop them out and place them in a bowl to cool.
- Once the tomatoes are cool enough to handle, peel the skin off of them and use a knife to cut out the center. From here you have a few options: A) Toss the tomatoes into a blender and blend to a sauce consistency in batches. B) Use a stick blender to blend down the tomatoes in a high sided bowl. C) Run the tomatoes through a sauce maker (this will remove any skin or seeds in your sauce and leave you with something that resembles a store-bought sauce).
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