Spaghetti Sauce For Canning

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.

Cooking Method: Boiling, Stewing

Cuisine: Italian

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 16

Calories: 120

Dietary: Vegan

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.

Directions

1
Bring a large pot of water to a boil. Prepare an ice water bath in a large bowl.
2
Dip tomatoes in boiling water for 30 seconds, then immediately transfer to the ice water bath.
3
Peel the skins off the tomatoes; they should slip off easily.
4
Coarsely chop the peeled tomatoes and place them in a large enamelware or stainless steel pot.
5
In a separate skillet, heat olive oil over medium heat.
6
Add minced garlic, coarsely chopped onions, and coarsely chopped bell peppers to the skillet.
7
Sauté the vegetables until just soft, being careful not to brown them.
8
Add the sautéed vegetable mixture to the pot with the tomatoes.
9
Stir in the dried oregano, basil, parsley, paprika, and sugar.
10
Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
11
Do not overcook the sauce, as it will continue to cook during the canning process and when reheated.
12
Prepare canning jars according to manufacturer's instructions.
13
Add 2 tablespoons of bottled lemon juice and 1 teaspoon of salt to each quart-sized jar before filling.
14
Ladle the hot sauce into the prepared jars, leaving appropriate headspace.
15
Process in a pressure canner according to the manufacturer's instructions for tomato products.

Nutrition Facts

Servings 16 servings

Amount Per Serving
Calories 120kcal

% Daily Value *
Total Fat 1.3gg2%
Saturated Fat 0.0gg0%
Cholesterol 0mgmg0%
Sodium 330mgmg14%
Total Carbohydrate 24gg8%
Dietary Fiber 8gg32%
Sugars 17gg
Protein 6gg12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/spaghetti-sauce-for-canning/