Canning Spaghetti Sauce (Basic Recipe without Meat)
Canning spaghetti sauce is a great way to preserve that delicious homemade flavor for later use. This basic recipe without meat is simple and perfect for those who prefer a vegetarian option. It’s a wonderful way to enjoy summer tomatoes all year round.
Why Make This Recipe
Making your own spaghetti sauce for canning is not only satisfying but also economical. You can control the ingredients, ensuring that no preservatives or additives are included. Plus, by canning your sauce, you minimize waste and enjoy the fresh taste of home-cooked meals anytime you want.
How to Make Canning Spaghetti Sauce
Ingredients:
- 30 lbs tomatoes
- 1 cup chopped onions
- 1 cup chopped red/green pepper or celery
- 1 lb fresh (sliced mushrooms)
- 5 cloves garlic (minced)
- 2 tbsp oregano
- 4 tbsp parsley
- 2 tsp black pepper
- 4 ½ tsp salt
- ¼ cup olive oil (or vegetable oil)
- ¼ cup brown sugar
Directions:
- Wash the tomatoes. Dip them in boiling water for 30-40 seconds, or until the skins split and pucker. Then, dip in cold water or a bucket of ice and remove the skins.
- Core and quarter the tomatoes. Boil them for 20 minutes in a large, uncovered saucepan. Run the tomatoes through a sieve or food mill.
- Sauté the onions, celery, peppers, mushrooms, and garlic in olive oil (or vegetable oil) until they are tender.
- Combine the vegetables with the tomatoes, then add the rest of the ingredients. Bring everything to a boil, then simmer uncovered until the sauce is thick enough for serving. Stir often to prevent burning. The sauce should reduce by about half.
- While the sauce cooks, prepare a pressure canner for hot packing, along with jars, lids, and rings.
- Once your sauce is ready, fill hot, sterilized jars, leaving 1’’ headspace.
- Wipe the rims of the jars to remove food particles. Add the lids and bands to the jars, then tighten until they are fingertip tight.
- Load the jars into the canner.
- Turn the heat to high, then allow the canner to vent steam for 10 minutes.
- Add the weight, then process the jars at 11 lbs pressure for a dial gauge canner or 10 lbs pressure for a weighted gauge canner. Process pints for 20 minutes and quarts for 25 minutes. Adjust for altitude as needed.
- When the processing time has finished, allow the canner to depressurize on its own.
- Remove the jars, then allow them to cool for 12 hours. Check the seals before storing.
How to Serve Canning Spaghetti Sauce
Canning spaghetti sauce is versatile. You can serve it over your favorite pasta, use it in lasagna, or pour it on pizza. Just heat it on the stove or in the microwave for a quick meal.
How to Store Canning Spaghetti Sauce
Store your canned spaghetti sauce in a cool, dark place. Check the seals to ensure they are tight. Properly sealed jars can last for up to a year. Once opened, refrigerate and use within a week.
Tips to Make Canning Spaghetti Sauce
- Choose ripe, flavorful tomatoes for the best taste.
- Feel free to add more herbs and spices according to your preference.
- Make sure to boil the jars and lids to sterilize them before filling them with sauce.
Variation
You can add different vegetables like zucchini or carrots to the sauce. This adds more flavor and nutrition to your spaghetti sauce.
FAQs
1. Can I use canned tomatoes instead?
Yes, you can use canned tomatoes if fresh ones aren’t available.
2. How long can I store the canned spaghetti sauce?
If stored properly, you can keep it for about a year in a cool, dark place.
3. Can I freeze spaghetti sauce instead of canning it?
Yes, you can freeze it! Just make sure to leave some space in the containers for expansion.
Canning Spaghetti Sauce
Ingredients
Main Ingredients
- 30 lbs tomatoes Choose ripe, flavorful tomatoes for the best taste.
- 1 cup chopped onions
- 1 cup chopped red/green pepper or celery
- 1 lb fresh sliced mushrooms
- 5 cloves garlic, minced
- 2 tbsp oregano Feel free to add more herbs and spices according to your preference.
- 4 tbsp parsley
- 2 tsp black pepper
- 4.5 tsp salt
- 0.25 cup olive oil or vegetable oil
- 0.25 cup brown sugar
Instructions
Preparation
- Wash the tomatoes. Dip them in boiling water for 30-40 seconds, or until the skins split and pucker. Then, dip in cold water or a bucket of ice and remove the skins.
- Core and quarter the tomatoes. Boil them for 20 minutes in a large, uncovered saucepan. Run the tomatoes through a sieve or food mill.
Cooking
- Sauté the onions, celery, peppers, mushrooms, and garlic in olive oil (or vegetable oil) until they are tender.
- Combine the vegetables with the tomatoes, then add the rest of the ingredients. Bring everything to a boil, then simmer uncovered until the sauce is thick enough for serving. Stir often to prevent burning. The sauce should reduce by about half.
- While the sauce cooks, prepare a pressure canner for hot packing, along with jars, lids, and rings.
- Once your sauce is ready, fill hot, sterilized jars, leaving 1 inch headspace.
- Wipe the rims of the jars to remove food particles. Add the lids and bands to the jars, then tighten until they are fingertip tight.
- Load the jars into the canner.
- Turn the heat to high, then allow the canner to vent steam for 10 minutes.
- Add the weight, then process the jars at 11 lbs pressure for a dial gauge canner or 10 lbs pressure for a weighted gauge canner. Process pints for 20 minutes and quarts for 25 minutes. Adjust for altitude as needed.
- When the processing time has finished, allow the canner to depressurize on its own.
- Remove the jars, then allow them to cool for 12 hours. Check the seals before storing.
