CANNING SPAGHETTI SAUCE RECIPE RECIPES

Name: Homemade Canned Spaghetti Sauce
Prep time: 1 h 30 min
Cook time: 40 min
Total time: 2 h 10 min
Yield: 9 quarts.
Cuisine: Europe, Italian
Ingredients: 25 pounds tomatoes (about 80 medium); 4 large green peppers, seeded; 4 large onions, cut into wedges; 2 cans (12 ounces each) tomato paste; 1/4 cup canola oil; 2/3 cup sugar; 1/4 cup salt; 8 garlic cloves, minced; 4 teaspoons dried oregano; 2 teaspoons dried parsley flakes; 2 teaspoons dried basil; 2 teaspoons crushed red pepper flakes; 2 teaspoons Worcestershire sauce; 2 bay leaves; 1 cup plus 2 tablespoons bottled lemon juice

HOMEMADE CANNED SPAGHETTI SAUCE RECIPE: HOW TO MAKE IT

Homemade Canned Spaghetti Sauce Recipe: How to Make It image

DIY canning spaghetti sauce recipes are a tomato grower's dream come true! Use up your garden bounty and enjoy it later in the year. —Tonya Branham, Mt. Olive, Alabama

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 10 minutes

Prep Time 01 hours 30 minutes

Cook Time 40 minutes

Yield 9 quarts.

Number Of Ingredients 15

Ingredients

25 pounds tomatoes (about 80 medium)
4 large green peppers, seeded
4 large onions, cut into wedges
2 cans (12 ounces each) tomato paste
1/4 cup canola oil
2/3 cup sugar
1/4 cup salt
8 garlic cloves, minced
4 teaspoons dried oregano
2 teaspoons dried parsley flakes
2 teaspoons dried basil
2 teaspoons crushed red pepper flakes
2 teaspoons Worcestershire sauce
2 bay leaves
1 cup plus 2 tablespoons bottled lemon juice

Steps:

In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Peel and quarter tomatoes; place in a stockpot., Pulse green peppers and onions in batches in a food processor until finely chopped; transfer to stockpot. Stir in next 11 ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, 4-5 hours, stirring occasionally., Discard bay leaves. Add 2 tablespoons lemon juice to each of 9 hot 1-qt. jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool.

Nutrition Facts : Calories 118 calories, FatContent 5g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 614mg sodium, CarbohydrateContent 17g carbohydrate (11g sugars, FiberContent 4g fiber), ProteinContent 3g protein. Diabetic Exchanges 1 starch

SPAGHETTI SAUCE FOR CANNING RECIPE - FOOD.COM

Spaghetti Sauce for Canning Recipe - Food.com image

Great tasting sauce. I wanted a recipe that would provide a smooth texture as well as have a few chunks in it. I like chunks but children prefer smooth. A compromise that works for us. Since tomatoes vary in acid levels adjust seasonings and sugar to your tastes.

Total Time 4 hours 30 minutes

Prep Time 2 hours

Cook Time 2 hours 30 minutes

Yield 11 1/2 pints

Number Of Ingredients 9

Ingredients

18 lbs fresh tomatoes (which should equal to 4 gallons washed, peeled and chopped tomatoes)
3 cups onions, chopped
4 -8 garlic cloves, roasted
1 -4 teaspoon olive oil
1/8-1/4 cup canning salt, start with less and add more to taste
6 -8 tablespoons sugar, start with less and add more to taste
2 tablespoons dried oregano leaves
1 tablespoon dried basil leaves
2 (6 ounce) cans tomato paste

Steps:

Prepare tomatoes, washed, peeled and chopped. Reserve 4 cups and set aside.
Prepare garlic. To roast garlic place garlic cloves on aluminum foil and drizzle with olive oil. wrap foil around garlic, sealing edges. Roast at 350 degrees for 30 minute or until tender. Cool and remove papery skins.
Saute 3 cups chopped onion until translucent. Reserve 1 cup and set aside.
Mix all ingredients except reserved tomatoes and onions. Cook tomato mixture over medium heat until heated through and then simmer for 30 minutes.
Using a food processor or immersion blender and puree tomato mixture until smooth.
Continue simmering for another hour to an hour and a half until tomato sauce thickens.
Add reserved tomatoes and onion.
Adjust seasonings to taste.
Heat thoroughly.
Ladle sauce into hot jars leaving a 1 inch headspace. Process pints 20 minutes and quarts 25 minutes at 10 lbs pressure in a steam-pressure canner.

Nutrition Facts : Calories 202.9, FatContent 2.1, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 1503.7, CarbohydrateContent 44.9, FiberContent 11, SugarContent 30.7, ProteinContent 8.2

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