Tuesday, August 20, 2013

Canning Homemade Spaghetti Sauce



We finally did it.  We grew enough Italian Heirloom sauce tomatoes, green peppers, and onions to make and can homemade spaghetti sauce.  20 pounds of tomatoes to be exact...

Look how gorgeous they are!  I love the colors!
  


Some recipes require that you peel the tomatoes, but for this recipe, we removed the core and fuzzy ends, and pureed them in the food processor.

Here's the recipe:
One batch makes about 9 quarts of sauce


20 pounds of fresh tomatoes
2 cups chopped onion
2 cups chopped green pepper
2 cups chopped celery
2 cups chopped fresh parsley OR ¾ cup dry parsley
2-3 tsp. bottled chopped garlic OR 4 fresh garlic buds chopped in small pieces
½ cup olive oil

2 Tbl. chili powder
3 Tbl. Un-iodized salt
1/4 cup. Sugar
2 tsp. Oregano
2 tsp. Rosemary
2 tsp. Allspice
1 tsp. powdered basil
2 tsp. pepper
1 tsp. cayenne pepper (optional)
2 tsp. thyme
2 tsp. Sage
1 tsp. Cumin Seed


Peel the tomatoes and chop them into bite size pieces. Another option is to put your washed tomatoes in the blender and puree them. (that is what I did)

After the tomatoes have been chopped or blended, weigh the tomatoes. (20 Pounds of tomatoes is about 12 quarts)

Combine the tomatoes, onions, green peppers, celery, parsley, garlic, and olive oil in a large stockpot.

Bring the mixture to a boil and cook it for ½ hour. Stir it every 3-5 minutes so that it doesn’t burn on the bottom.

Now add the rest of the spices.

Bring the spaghetti sauce back up to a boil and cook it over low heat for 2½ hours. Remember to stir your sauce every five minutes.

Fill your quart or pint jars with the spaghetti sauce. Wipe down the top of the jar before putting on the lid and ring. One batch made 9 quarts of sauce.

I put my jars in the sanitize setting of the dishwasher.  ***BE SURE THEY ARE HOT BEFORE PUTTING IN THE CANNER*** This is very important, more on this later.  Follow basic canning instructions.

If you don't like spicy spaghetti sauce, don't add the cayenne pepper.  We do and it was still a little spicy, so I upped the sugar a little bit.  This stuff is sooooo good!
   

We were pretty excited about making our own spaghetti sauce from homegrown veggies.  Now we have enough to last us until next summer!!

Someone wasn't quite as excited that we were spending so much time in the kitchen, and not spending time with him...(Benny Boo Boo.) *cough* spoiled! *cough, cough*


I was hoping for 10-12 jars, but was still very pleased with 9 quart jars!
Happy canning!!


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4 comments:

  1. This looks wonderful!! Did you water bath can or pressure can?

    ReplyDelete
  2. I used a water bath canner and processed the quart jars 40min

    ReplyDelete
  3. My favorite spaghetti sauce recipe! This is the second year we've canned this sauce and it's so delicious. We also purée the tomatoes and add a little spice. We doubled our amount from last year because it was so good. I don't think we'll be giving it away as much as last year. Yum!! 😋 Gina & Daniel, Olympia, WA

    ReplyDelete

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