Canned Spaghetti Sauce Recipes

CANNING PIZZA OR SPAGHETTI SAUCE FROM FRESH TOMATOES

Steps:

• Fill a large pot with water; bring to a boil. Fill a bowl with ice water. Place tomatoes into the boiling water, working in batches, 30 to 45 seconds. Remove from the boiling water; plunge into ice water. Peel off tomato skins; cut in half. Remove the seeds using your finger or a spoon. Place in a colander to drain.
• Heat olive oil in a skillet over medium heat; place onion into the skillet. Cook and stir until the onions become translucent, about 5 minutes.
• Combine tomatoes, onion, lemon juice, red wine, garlic, celery, basil, red sweet pepper, salt, bay leaves, and ground black pepper in a large pot over medium heat; cook and stir over until tomatoes break down and sauce thickens, about 10 minutes.
• Sterilize 8 pint-size jars and lids in boiling water for at least 5 minutes. Pack tomato sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Top with clean lids and screw on rings.
• Fill water bath canner with water according to manufacturer's instructions. Bring to a boil and lower jars into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Process for 35 minutes for pints.
• Remove the jars from the water bath canner and place onto a cloth-covered or wood surface, several inches apart, until cool, 8 hours to overnight. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

SPAGHETTI SAUCE - CANNED

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.

BASIC CANNED SPAGHETTI SAUCE

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.

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.

CANNED SPAGHETTI SAUCE

Steps:

• 1. First step is to boil the water in canner where the tomatoes are place after washing them off and taking the green tops off. You will want to give them a 3 minute bath at least and them them out. You can do smaller batches which I will do, so the tomatoes are bathed equally in time.
• 2. Take out the tomatoes and peel the skins off. They will squeeze out quickly and without effort. Place the tomatoes in blender or food processor to grind to almost a puree but not quite that liquid. A little chunky perhaps, which is great.
• 3. Empty the canner, wash out and set on stove. Place the chopped up tomatoes in canner and set the heat to medium. You will cook the liquid out of the tomatoes to where whatever thickness you want. This can take hours. I at one time, started at 8 at night and just turned it down a little more and went to bed at midnight. When I got up at 6:30 am, i turned it up and cooked a few more hours. I like mine to be a little on the thick side. It won't always take 8 hours either, just your choice of thickness. Every 20 minutes or so, stir stir stir the canner from the bottom and sides which helps it thicken up and don't burn it.
• 4. When reached the desired thickness of sauce, then you can start adding the spices and onions...the amounts is about what I use, go by your taste. I love VERY FLAVORED food, so do not just DUMP the amount I have given, it might be to much for you. Taste it to get it right for you. Continue cooking..
• 5. Add the wine and sugar, again to your taste. More or less, so taste it. Always TASTE IT...Stir all the time, especially the bottom and sides of canner, it will add to the thicken of the sauce.
• 6. By now the sauce should be where you want it..turn off stove and get your jars ready. They should have already been washed. Have the lids ready too. Don't need to sterilze as the processing will do that. This should make about 8 quarts..yep that is all.
• 7. Be sure to clean off the tops of the jar, wipe it clean so the lids will seal. Place in pressure cooking that is filled half full with water. Place lid on and turn the stove on high. When the pressure cooker starts to whistler, then turn down the heat to medium low and let it cook for 20 minutes...turn off heat and let it cool down by itself. Don't put under water. Will take about an hour or less..
• 8. When I make spaghetti I just add the meat and start the noodles boiling....you can cook meat into the sauce before canning too...just depends upon what you want to do.

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.