How to Can Spaghetti Sauce without Meat
Introduction
Canning spaghetti sauce without meat is a great way to enjoy a homemade taste all year round. This simple process allows you to preserve your favorite flavors from the summer tomatoes and enjoy them in the colder months. Plus, it’s a fantastic option for those who prefer vegetarian meals. This guide will help you through each step of making and canning your delicious spaghetti sauce.
Why Make This Recipe
Making your own spaghetti sauce gives you control over the ingredients, flavors, and freshness. You can adjust the herbs and spices to suit your taste. Canning it means you can store it for months and have a healthy meal option at your fingertips. Plus, it’s a great way to use an abundance of fresh tomatoes from your garden or local market.
How to Make Spaghetti Sauce without Meat
Ingredients:
- 30 pounds Tomatoes
- 1 cup Onion(s) (chopped)
- 5 cloves Garlic (minced or pressed)
- 1 cup Celery (or green peppers, chopped)
- 4 1/2 teaspoons Canning Salt
- 2 Tablespoons Oregano (dried)
- 2 Tablespoons Parsley (dried)
- 2 Tablespoons Basil (dried)
- 2 dried bay leaves
- 1/4 – 1/2 cup Sugar (brown, optional)
- 1-2 Tablespoons Oil
Directions:
Blanching Tomatoes: Start by blanching the tomatoes. This process removes the skins. Bring a large pot of water to a boil and add the tomatoes for about 30 seconds. After that, plunge them into ice water. The skins will easily peel off.
Food Mill: Use a food mill to remove the skins and seeds, allowing you to have a smooth sauce.
Freezing: Alternatively, you can freeze the peeled tomatoes if you prefer to make the sauce later. This step is only to remove the skins.
Making Homemade Spaghetti Sauce: In a large pot, heat oil over medium heat. Add chopped onions, garlic, and celery (or green peppers) and sauté until soft. Add the peeled, crushed tomatoes, salt, oregano, parsley, basil, and bay leaves. If you like a slightly sweet sauce, add brown sugar. Allow it to simmer for about 1-2 hours, stirring occasionally.
Packing the Jars: Once your sauce is ready, fill sterilized canning jars, leaving about 1/2 inch of space at the top. Remove air bubbles and wipe the rims clean.
Processing with a Pressure Canner: Process the jars in a pressure canner for safe preservation. Follow the canner instructions for time and pressure levels.
Cool Down Time: After processing, allow the jars to cool on a towel or rack. Once they are cool, check that the lids have sealed properly.
How to Serve Spaghetti Sauce without Meat
This spaghetti sauce goes great over pasta, as a base for lasagna, or used in any recipe that calls for tomato sauce. You can also add vegetables, cheese, or any of your favorite seasonings to enhance the flavor.
How to Store Spaghetti Sauce without Meat
Store your canned spaghetti sauce in a cool, dark place. Make sure to keep track of the date you canned the sauce so you can use it within a year for the best quality.
Tips to Make Spaghetti Sauce without Meat
- Use fresh, ripe tomatoes for better flavor.
- Adjust the seasonings according to your taste.
- If you prefer a smoother sauce, you can blend the sauce after simmering.
Variation
You can add vegetables like zucchini or mushrooms to enhance the sauce. You can also experiment with different herbs based on your preferences.
FAQs
1. Can I use store-bought tomatoes instead of fresh?
Yes, canned or store-bought tomatoes can be used if fresh tomatoes are not available.
2. How long can I store canned spaghetti sauce?
Canned spaghetti sauce can be stored for up to a year if kept in a cool, dark place.
3. Do I need to add sugar to the sauce?
The sugar is optional and helps balance acidity. You can adjust the amount according to your taste.
Enjoy making your spaghetti sauce without meat! It’s simple, delicious, and perfect for enjoying throughout the year.
Spaghetti Sauce without Meat
Ingredients
Main Ingredients
- 30 pounds Tomatoes Use fresh, ripe tomatoes for better flavor
- 1 cup Onion(s) (chopped)
- 5 cloves Garlic (minced or pressed)
- 1 cup Celery (or green peppers, chopped)
- 4.5 teaspoons Canning Salt
- 2 Tablespoons Oregano (dried)
- 2 Tablespoons Parsley (dried)
- 2 Tablespoons Basil (dried)
- 2 dried bay leaves Bay leaves
- 1/4 - 1/2 cup Sugar (brown, optional) Helps balance acidity; adjust according to taste
- 1-2 Tablespoons Oil For sautéing vegetables
Instructions
Preparation
- Blanch the tomatoes by bringing a large pot of water to a boil and adding them for about 30 seconds, then plunge into ice water. This will help the skins to peel off easily.
- Use a food mill to remove the skins and seeds for a smooth sauce. Alternatively, freeze peeled tomatoes if you plan to make the sauce later.
Cooking
- In a large pot, heat oil over medium heat. Add chopped onions, garlic, and celery (or green peppers) and sauté until soft.
- Add the peeled, crushed tomatoes, salt, oregano, parsley, basil, and bay leaves. If preferred, add brown sugar for sweetness.
- Allow the mixture to simmer for about 1-2 hours, stirring occasionally.
Canning
- Once the sauce is ready, fill sterilized canning jars, leaving about 1/2 inch of space at the top. Remove air bubbles and wipe the rims clean.
- Process the jars in a pressure canner according to the canner instructions for time and pressure levels.
- After processing, allow the jars to cool on a towel or rack and check that the lids have sealed properly.
