Homemade Spaghetti Sauce for Canning using Fresh or Frozen Tomatoes

Homemade Spaghetti Sauce for Canning using Fresh or Frozen Tomatoes

h2 Spaghetti Sauce for Canning (Use Fresh or Frozen Tomatoes)

Are you tired of store-bought spaghetti sauce and want to try making your own? Canning your own spaghetti sauce is a great way to have a delicious and nutritious meal on hand for those days when you don’t feel like cooking. Plus, it’s a handy skill to have in case of emergencies or when fresh tomatoes are no longer in season. In this article, we will explore how to make spaghetti sauce for canning using either fresh or frozen tomatoes.

Before we dive into the recipe, let’s talk about why you might want to consider canning your own spaghetti sauce. First and foremost, homemade spaghetti sauce tastes so much better than the store-bought varieties. You have full control over the flavors and ingredients, allowing you to customize the sauce to suit your preferences. Additionally, canning your own spaghetti sauce is a great way to reduce waste and save money in the long run. By utilizing fresh or frozen tomatoes, you can make use of those excess tomatoes from your garden or take advantage of seasonal sales.

Now, let’s get started with the recipe!

h3 Ingredients:

– 15 pounds of tomatoes (fresh or frozen)
– 2 onions, chopped
– 4 cloves of garlic, minced
– 2 green bell peppers, chopped
– 1/4 cup of olive oil
– 1/4 cup of red wine vinegar
– 1/2 cup of sugar
– 2 tablespoons of dried oregano
– 2 tablespoons of dried basil
– 1 tablespoon of salt
– 1 teaspoon of black pepper

h3 Instructions:

1. If using fresh tomatoes, blanch them in boiling water for about 1 minute and then transfer them to an ice bath to cool. This will help to remove the skins easily. If using frozen tomatoes, allow them to thaw before using.

2. Once the tomatoes are ready, peel off the skin and remove the cores. Chop the tomatoes into small pieces.

3. In a large pot, heat the olive oil over medium heat. Add the onions, garlic, and green bell peppers, and sauté until they become soft and translucent.

4. Add the chopped tomatoes, red wine vinegar, sugar, dried oregano, dried basil, salt, and black pepper to the pot. Stir well to combine.

5. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 2-3 hours, or until the sauce thickens and reduces by about half. Stir occasionally to prevent sticking.

6. While the sauce is simmering, prepare your canning jars by washing them thoroughly with hot, soapy water. Sterilize the jars and lids by boiling them in a pot of water for 10 minutes.

7. Once the sauce has thickened to your desired consistency, remove it from the heat. Using an immersion blender or a regular blender, blend the sauce until smooth.

8. Carefully pour the hot sauce into the sterilized jars, leaving about 1/2 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any spills or drips.

9. Place the lids on the jars and tighten the bands until they are just snug. Do not overtighten.

10. Process the jars in a water bath canner for 35 minutes (adjusting for altitude if necessary). Make sure the water covers the jars by at least 1 inch. Remove the jars from the canner and let them cool on a towel for 12-24 hours.

11. After the jars have cooled, check the seals by pressing down on the center of each lid. If the lid does not move or make a popping sound, the jar is sealed properly. If any jars did not seal, refrigerate them and use within a week.

And there you have it – homemade spaghetti sauce for canning using fresh or frozen tomatoes! This sauce will last for up to a year when stored in a cool, dark place. Just imagine the convenience of having your own delicious sauce ready to go whenever you need it.

My 2 Cents:

Canning your own spaghetti sauce is a rewarding and practical skill to have. Here are a few tips and tricks to make the process even easier:

– When peeling fresh tomatoes, you can also cut an X on the bottom of each tomato before blanching. This will help the skins to peel off even more easily.
– If you prefer a chunky sauce, you can skip the blending step and leave the sauce as is.
– Feel free to customize the sauce by adding additional spices or vegetables. Mushrooms, carrots, and celery are all great additions to spaghetti sauce.
– Before filling the jars, you can also add 1-2 tablespoons of lemon juice to each jar. This will help to ensure that the sauce remains acidic enough for safe canning.
– Label the jars with the date and the contents so that you can easily identify them later on.

So why not give it a try? Canning your own spaghetti sauce is a fun and practical way to enjoy delicious meals all year round. Your taste buds will thank you!