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Spaghetti Sauce For Canning

Spaghetti Sauce for Canning recipe image
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: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 7
Calories: 345.6
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.
Ingredients
  • 8 quart Plum or paste tomatoes,
  • 4 tbsp Dried oregano
  • 2 tbsp Dried basil
  • 2 tbsp Dried parsley
  • 1 tbsp Paprika
  • 1 tbsp Sugar
  • 1 head Garlic, minced (about 3 to 4 tbsp)
  • 3 medium Onions, coarsely chopped
  • 2 medium Bell peppers, coarsely chopped
  • 2 tbsp Olive oil
  • 14 tbsp Bottled lemon juice (2 tbsp per quart of finished product)
  • 7 tsp Salt (1 tsp per quart of finished product)
Directions
  1. 1
    Bring a large pot of water to a boil. Prepare an ice water bath in a large bowl.
  2. 2
    Dip tomatoes in boiling water for 30 seconds, then immediately transfer to the ice water bath.
  3. 3
    Peel the skins off the tomatoes; they should slip off easily.
  4. 4
    Coarsely chop the peeled tomatoes and place them in a large enamelware or stainless steel pot.
  5. 5
    In a separate skillet, heat olive oil over medium heat.
  6. 6
    Add minced garlic, coarsely chopped onions, and coarsely chopped bell peppers to the skillet.
  7. 7
    Sauté the vegetables until just soft, being careful not to brown them.
  8. 8
    Add the sautéed vegetable mixture to the pot with the tomatoes.
  9. 9
    Stir in the dried oregano, basil, parsley, paprika, and sugar.
  10. 10
    Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
  11. 11
    Do not overcook the sauce, as it will continue to cook during the canning process and when reheated.
  12. 12
    Prepare canning jars according to manufacturer's instructions.
  13. 13
    Add 2 tablespoons of bottled lemon juice and 1 teaspoon of salt to each quart-sized jar before filling.
  14. 14
    Ladle the hot sauce into the prepared jars, leaving appropriate headspace.
  15. 15
    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.

Keywords: spaghetti sauce, canning, tomato sauce, preserved, italian, vegan, pantry staple, homemade, garlic, onion, bell pepper, herbs, oregano, basil, pressure canner, winter storage
Read it online: https://www.chefs-mate.com/recipe/spaghetti-sauce-for-canning/