This classic spaghetti sauce is designed specifically for safe home canning, providing your pantry with a shelf-stable staple for months to come. Using fresh plum tomatoes, it offers a bright, authentic Italian flavor profile enhanced by savory garlic, onions, bell peppers, and aromatic dried herbs. The texture is thick and rich, perfect for coating pasta or using as a base for soups and stews. Ideal for preserving the summer harvest, this vegan-friendly sauce captures the essence of home cooking. It makes an excellent addition to your food storage, ensuring you always have a delicious, homemade meal ready to go. Simple ingredients come together to create a satisfying, versatile sauce that families will love.
Spaghetti Sauce For Canning
Description
This classic spaghetti sauce is designed specifically for safe home canning, providing your pantry with a shelf-stable staple for months to come. Using fresh plum tomatoes, it offers a bright, authentic Italian flavor profile enhanced by savory garlic, onions, bell peppers, and aromatic dried herbs. The texture is thick and rich, perfect for coating pasta or using as a base for soups and stews. Ideal for preserving the summer harvest, this vegan-friendly sauce captures the essence of home cooking. It makes an excellent addition to your food storage, ensuring you always have a delicious, homemade meal ready to go. Simple ingredients come together to create a satisfying, versatile sauce that families will love.Ingredients
Directions
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Bring a large pot of water to a boil. Prepare an ice water bath in a large bowl.
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Dip tomatoes in boiling water for 30 seconds, then immediately transfer to the ice water bath.
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Peel the skins off the tomatoes; they should slip off easily.
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Coarsely chop the peeled tomatoes and place them in a large enamelware or stainless steel pot.
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In a separate skillet, heat olive oil over medium heat.
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Add minced garlic, coarsely chopped onions, and coarsely chopped bell peppers to the skillet.
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Sauté the vegetables until just soft, being careful not to brown them.
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Add the sautéed vegetable mixture to the pot with the tomatoes.
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Stir in the dried oregano, basil, parsley, paprika, and sugar.
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Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
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Do not overcook the sauce, as it will continue to cook during the canning process and when reheated.
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Prepare canning jars according to manufacturer's instructions.
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Add 2 tablespoons of bottled lemon juice and 1 teaspoon of salt to each quart-sized jar before filling.
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Ladle the hot sauce into the prepared jars, leaving appropriate headspace.
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Process in a pressure canner according to the manufacturer's instructions for tomato products.
Nutrition Facts
Servings 7
- Amount Per Serving
- Calories 345.6kcal
- % Daily Value *
- Total Fat 3.8g6%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 96.0mg4%
- Total Carbohydrate 74.9g25%
- Dietary Fiber 23.0g92%
- Sugars 49.9g
- Protein 17.3g35%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Safety First: It is now recommended that when canning tomato products, additional acid be added to ensure safety. Use bottled (not fresh) lemon juice or citric acid as directed.
Fresh Herbs: You can substitute fresh herbs and spices if you have them. Adjust quantities to taste, keeping in mind that fresh herbs are less potent than dried.
Yield: This recipe produces enough sauce to fill approximately 7 quart jars, with a small amount leftover for an immediate meal.
Storage: Once processed and cooled, check seals. Store jars in a cool, dark, dry place. Refrigerate any opened jars and use within a few days.
Canning Method: Always follow your specific pressure canner's instructions for processing times and pressures based on your altitude.
