Canning Spaghetti Sauce
A simple and delicious basic recipe for canning spaghetti sauce without meat, perfect for preserving summer tomatoes all year round.
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.
Notes
Store your canned spaghetti sauce in a cool, dark place. Properly sealed jars can last for up to a year. Once opened, refrigerate and use within a week. You can add different vegetables like zucchini or carrots to the sauce for more flavor and nutrition.