Best Recipe For Canning Spaghetti Sauce
Canning spaghetti sauce is a great way to preserve the fresh flavors of summer tomatoes all year round. Whether you grow your own tomatoes or purchase them at a local farmers' market, canning spaghetti sauce is an easy and delicious way to enjoy your favorite Italian dish any time you want.
Ingredients
The following ingredients are required to make the best spaghetti sauce for canning:
- 20 pounds of fresh tomatoes (preferably Roma)
- 2 large onions, finely chopped
- 8 cloves of garlic, finely chopped
- 1/4 cup of olive oil
- 1/4 cup of red wine vinegar
- 1/4 cup of sugar
- 2 tablespoons of salt
- 2 tablespoons of dried basil
- 2 tablespoons of dried oregano
- 1 tablespoon of black pepper
Instructions
Follow these steps to make the perfect spaghetti sauce for canning:
- Start by washing the tomatoes and removing any stems or blemishes. Cut them into quarters and set them aside.
- In a large pot, heat the olive oil over medium-high heat. Add the onions and garlic and cook until they are soft and fragrant, about 5 minutes.
- Add the tomatoes to the pot and stir to combine. Bring the mixture to a simmer and cook for 30 minutes, stirring occasionally.
- After 30 minutes, use an immersion blender to puree the tomato mixture until smooth. If you don't have an immersion blender, you can transfer the mixture to a blender or food processor and puree it in batches.
- Add the red wine vinegar, sugar, salt, basil, oregano, and black pepper to the pot and stir to combine. Bring the mixture back to a simmer and cook for an additional 2 hours, stirring occasionally.
- Once the sauce has thickened and the flavors have melded together, it's time to can it. Sterilize your canning jars and lids according to the manufacturer's instructions.
- Ladle 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 sauce or debris.
- Place the lids on the jars and screw on the bands until they are fingertip tight. Process the jars in a boiling water canner for 35 minutes (adjust for altitude if necessary).
- Remove the jars from the canner and let them cool on a towel-lined countertop. Once they are completely cool, check the seals on each jar by pressing down on the center of the lid. If it doesn't move, the jar is sealed and can be stored in a cool, dark place for up to a year.
Conclusion
Canning spaghetti sauce is a great way to enjoy the fresh flavors of summer tomatoes all year round. With this easy and delicious recipe, you can make the best spaghetti sauce for canning in just a few hours. Whether you're a seasoned canner or a beginner, this recipe is sure to please. So go ahead and give it a try!