Canned Spaghetti Sauce
This homemade spaghetti sauce made from fresh or frozen tomatoes is rich, hearty, and perfect for preserving summer flavors all year round.
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.
Notes
Store sealed jars in a cool, dark place for up to a year. Once opened, refrigerate and consume within a week. Adjust spices to your taste and consider adding herbs like basil.