Canning Spaghetti Sauce
A delicious, homemade spaghetti sauce that you can easily can to enjoy the taste of summer all year round.
Ingredients
Main Ingredients
- 30 lbs tomatoes Use fresh, ripe tomatoes for the best flavor.
- 1 cup chopped onions You can substitute sweet onions for a milder taste.
- 1 cup chopped red or green pepper or celery Choose your preferred vegetable for flavor.
- 1 lb fresh sliced mushrooms Mushrooms add a nice earthiness to the sauce.
- 5 cloves garlic, minced Adjust garlic to taste preference.
- 2 tbsp oregano Dried oregano is commonly used.
- 4 tbsp parsley Fresh parsley adds brightness.
- 2 tsp black pepper Adjust to taste.
- 4.5 tsp salt Use kosher or sea salt for best results.
- 0.25 cup olive oil or vegetable oil Oil is for sautéing the vegetables.
- 0.25 cup brown sugar Helps to balance the acidity of the tomatoes.
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 vegetables. Cook the onions, celery, peppers, mushrooms, and garlic in olive oil (or vegetable oil) until they are tender.
- Combine everything. Mix the sautéed vegetables with the tomatoes and add the rest of the ingredients. Bring to a boil, then simmer uncovered until the sauce thickens. Stir often to avoid burning. The sauce should reduce by about half.
Canning
- Prepare for canning. While the sauce cooks, set up a pressure canner with jars, lids, and rings for hot packing.
- Fill the jars. Once the sauce is ready, fill hot, sterilized jars, leaving 1 inch headspace. Wipe the rims to remove any food particles.
- Seal the jars. Add lids and bands to the jars, tightening them until fingertip tight.
- Load cans into the canner. Turn the heat to high and allow the canner to vent steam for 10 minutes.
- Process the jars. Add the weight and 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 if needed.
- Cool down. When processing is finished, allow the canner to depressurize on its own. Remove the jars and let them cool for 12 hours. Check the seals before storing.
Notes
Store the sealed jars in a cool, dark place like a pantry or cupboard. Properly sealed jars can last up to a year. Once opened, refrigerate the sauce and use it within a week. Always use fresh, ripe tomatoes for the best flavor. Adjust the herbs and spices to match your taste preference. Ensure all equipment is clean and sterilized to avoid spoilage.