In this post I show you how to can spaghetti sauce. All those tomatoes ripen at once and this is one way to preserve your harvest.
Last year we had SO many tomatoes. I quickly found recipes for several different things that had tomatoes as the main ingredient that I could can. Spaghetti sauce was one of those. I would like to share with you how to can spaghetti sauce.
- 30 lbs tomatoes
- 2 large onion, diced
- 10 cloves garlic, minced
- 2 Tbsp olive oil
- 4 Tbsp fresh basil, minced
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp dried parsley
- 1 tsp red pepper flakes
- 4 Tbsp dried oregano
- 1/4 tsp Worcestershire sauce
- 2 can tomato paste, 6oz
- 10 Tbsp lemon juice
- Fill the large pot with water and bring to almost a boil. Fill your kitchen sink with water and ice. Score tomato skins and place tomatoes in hot water for 1-2 minutes. Remove from water and place in ice water immediately. Repeat until you have blanched all the tomatoes.
- While waiting on tomatoes in the hot water, removed tomatoes that have cooled and peel them and remove seeds.
- Place tomatoes in colander in the other side of your sink or you can place it over a bowl to save the juice. To get thick spaghetti sauce, you need to remove a majority of the juice.
- In large pot, saute onions in olive oil until tender. Add garlic and saute for about 30 seconds longer.
- Add tomatoes and cook for about 10 minutes, stirring frequently.
- Add remaining ingredients except tomato paste and lemon juice. Cook until everything has broken down and it is the thickness you want. Add tomato paste to help with thickness once everything has broken down. This could take between an hour and 2 hours.
- While spaghetti sauce is cooking, fill water bath with water about 1/4 full. Bring to a boil.
- Fill a small pot with water and heat over medium heat. Place lids and rings in this pot. You don't want to boil these because the lids are now bpa free and will break down if boiled. You won't get a good seal if they have broken down.
- Add 2 Tbsp lemon juice to each quart jar (1 Tbsp for pint jars). Fill with spaghetti sauce leaving 1/4" head room. Wipe rim and place lid and ring on. This does not need to be tight. Hand tightening is enough. Place in water bath pot. Repeat until you have filled all the jars. W
- Water in water bath should be 1 - 2 inches above the jar tops. If it is not, add more water. Bring water bath back to a boil and allow to process for 45 minutes.
- Remove jars using a jar lifter and place on a towel on the counter or table. Allow to sit for at least 12 hours. Do not check the lids for sealing until the jars have cooled completely. Touching the top could artificially seal it and cause problems later. Jars often pop when sealing, but not always.
- Once jars have cooled completely, run your finger over the top to feel for a divot. If the center of the lid pushes up and down, it is not sealed. You can either put it in your fridge to use soon, or you can remove the sauce, put in a fresh clean & sterile jar and process again.
- After all jars have sealed, remove rings and store. Leaving the rings on can also cause an artificial sealing. When using the sauce later, be sure to check the seal once more. If the center of the lid moves up and down, do not use the tomatoes
- Wash the jars, place them in a large pan of water on the stove and boil them. Pull out one jar at a time as you use it.
- Run the jars through the dishwasher with a heat dry cycle. Pull one jar out at a time as you use them. Make sure to shut the dishwasher door quickly to keep jars warm.
I prefer method 2 because my stove is not very big and I already have 3 other pans on the stove.
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