Canned Spaghetti Sauce Recipe – Fresh or Frozen Tomatoes
Making your own canned spaghetti sauce is a rewarding and delicious way to enjoy homemade flavors all year round. Using fresh or frozen tomatoes, you can create a rich and hearty sauce that can elevate any pasta dish. This recipe uses simple ingredients and easy steps, making it perfect for both beginners and experienced cooks alike.
Why Make This Recipe
Canned spaghetti sauce is a great way to preserve the taste of summer tomatoes. By making your sauce at home, you can control the ingredients, avoid preservatives, and customize the flavor to suit your preferences. Plus, there’s nothing quite like the smell of homemade sauce bubbling away on the stove. It’s a fantastic way to use up an abundance of tomatoes from your garden or the local farmer’s market.
How to Make Canned Spaghetti Sauce
Ingredients:
- 30 pounds tomatoes
- 1/4 cup butter or olive oil
- 1 cup chopped onions
- 5 minced garlic cloves
- 2 tablespoons salt
- 1 cup chopped celery or green pepper
- 1 pound sliced mushrooms (optional)
- 2 teaspoons black pepper
- 2 tablespoons dried oregano flakes
- 1/4 cup minced parsley
- 1/4 cup brown sugar or unrefined cane sugar
Directions:
- Wash 30 pounds of tomatoes thoroughly.
- Remove the cores and quarter the tomatoes.
- Boil the tomatoes for 20 minutes in a large pan or multiple pans, uncovered.
- Put the boiled tomatoes through a food strainer or food mill to remove the skins and seeds.
- Cook the strained tomatoes down to reduce volume, making a thicker sauce. Aim to reduce the volume by half to two-thirds.
- While the sauce is cooking, finish preparing the additional ingredients by chopping the vegetables and getting the lids and jars ready.
- Prepare the pressure canner according to the manufacturer’s instructions.
To finish the sauce, add the butter or olive oil, onions, garlic, salt, celery or green pepper, sliced mushrooms (if using), black pepper, dried oregano, minced parsley, and brown sugar. Simmer for about 30 minutes to allow the flavors to meld together.
How to Serve Canned Spaghetti Sauce
Once your canned spaghetti sauce is ready, it pairs wonderfully with any type of pasta. You can also use it as a base for lasagna, in stuffed peppers, or as a topping for pizza. Just open a jar, heat it on the stove, and serve!
How to Store Canned Spaghetti Sauce
After cooking, pour your hot spaghetti sauce into sterilized jars and seal them tightly. Store the jars in a cool, dark place. Properly sealed jarred sauce can last for up to a year. Once opened, keep the sauce in the fridge and consume it within a week.
Tips to Make Canned Spaghetti Sauce
- Choose ripe, flavorful tomatoes for the best taste.
- Don’t rush cooking down the tomatoes; this helps intensify the flavor.
- Feel free to adjust the spices and add additional herbs like basil for a different flavor.
- Make small batches if you’re trying the recipe for the first time.
Variations
You can easily customize this spaghetti sauce. Try adding ground beef or sausage for a meat sauce, or mix in vegetables like zucchini, carrots, or spinach for extra nutrition. For a spicier kick, add red pepper flakes!
FAQs
Q: Can I use store-bought tomatoes instead of fresh?
A: Yes, you can use canned or store-bought tomatoes if fresh tomatoes aren’t available. Ideally, choose whole peeled tomatoes for the best texture.
Q: How can I tell if my canned sauce has gone bad?
A: Look for signs like a bulging lid, leakage, or an off smell upon opening. If any of these signs are present, do not consume the sauce.
Q: Is it safe to can spaghetti sauce at home?
A: Yes, as long as you follow safe canning practices, like using a pressure canner for low-acid foods and sealing jars properly, it is safe to can your spaghetti sauce at home.
Canned spaghetti sauce is a delightful way to preserve summer flavors. With this easy recipe, you can enjoy homemade sauce any time of year!
Canned Spaghetti Sauce
Ingredients
Main Ingredients
- 30 pounds tomatoes Choose ripe, flavorful tomatoes.
- 1/4 cup butter or olive oil Optional for richer flavor.
- 1 cup chopped onions
- 5 cloves minced garlic
- 2 tablespoons salt
- 1 cup chopped celery or green pepper Choose one for flavor.
- 1 pound sliced mushrooms (optional) Use if desired for extra flavor.
- 2 teaspoons black pepper
- 2 tablespoons dried oregano flakes
- 1/4 cup minced parsley
- 1/4 cup brown sugar or unrefined cane sugar Adjust for sweetness.
Instructions
Preparation
- Wash the tomatoes thoroughly.
- Remove the cores and quarter the tomatoes.
- Boil the tomatoes for 20 minutes in a large pan or multiple pans, uncovered.
- Put the boiled tomatoes through a food strainer or food mill to remove the skins and seeds.
- Cook the strained tomatoes down to reduce volume, making a thicker sauce. Aim to reduce the volume by half to two-thirds.
Cooking
- While the sauce is cooking, prepare the additional ingredients by chopping the vegetables.
- Prepare the pressure canner according to the manufacturer’s instructions.
- Add butter or olive oil, onions, garlic, salt, celery or green pepper, sliced mushrooms, black pepper, dried oregano, minced parsley, and brown sugar to the sauce.
- Simmer for about 30 minutes to allow the flavors to meld together.
