Canning Spaghetti Sauce In Water Bath

Canning spaghetti sauce in a water bath is a great way to preserve the flavors of summer tomatoes and enjoy them throughout the year. The process is not only easy but also cost-effective, and it allows you to customize the sauce to your taste. In this article, we will guide you through the steps of canning spaghetti sauce in a water bath and give you some tips for making the best sauce.

What You Need

Canning Spaghetti Sauce In Water Bath Equipment

Before you start canning, make sure you have all the necessary equipment:

A large pot for cooking the sauce
A canner pot with a rack

You can find most of these items in a canning kit or purchase them separately.

Ingredients

The following ingredients will make approximately 7 quarts of spaghetti sauce:

25-30 pounds of ripe tomatoes

You can adjust the seasoning to your taste and add other ingredients such as mushrooms or meat.

The Process

Canning Spaghetti Sauce In Water Bath Process

Here are the steps to follow:

Wash the tomatoes and remove the stems. Cut them into quarters and put them in a large pot.
Add the onions, green peppers, celery, carrots, and garlic to the pot. Cook the mixture over medium heat for 30 minutes, stirring occasionally.
Pass the mixture through a food mill or a sieve to remove the skins and seeds.
Return the sauce to the pot and add the basil, oregano, salt, sugar, and black pepper. If using, add the red wine. Cook the sauce over medium heat for 1 hour, stirring occasionally.
While the sauce is cooking, prepare the canning jars. Wash them in hot soapy water and sterilize them by boiling them in water for 10 minutes. Keep them hot until ready to use.
Fill the hot jars with the hot sauce, leaving 1/2 inch of headspace. Use a bubble remover tool to remove any air bubbles and adjust the headspace if needed.
Wipe the rim of the jars with a damp towel to remove any sauce. Place the lids and bands on the jars, tightening them finger-tight.
Place the jars in the canner pot with the rack. Add enough hot water to cover the jars by at least 1 inch. Bring the water to a boil and process the jars for 35 minutes (adjust for altitude if needed).
After processing, turn off the heat and remove the canner lid. Wait 5 minutes before removing the jars with a jar lifter. Place them on a kitchen towel and let them cool for 12-24 hours.
Check the jars for proper sealing. The lids should be concave and not move when pressed. Label the jars with the date and store them in a cool, dry, and dark place.

Tips

Here are some tips for making the best spaghetti sauce:

Use ripe tomatoes for the best flavor.
Remove the skins and seeds to make a smoother sauce.
Adjust the seasoning to your taste.
Use a canning funnel to fill the jars cleanly.
Remove any air bubbles to prevent spoilage.
Process the jars for the recommended time and adjust for altitude if necessary.
Store the jars in a cool, dry, and dark place.

Conclusion

Canning spaghetti sauce in a water bath is a great way to preserve the flavors of summer tomatoes and enjoy them throughout the year. With the right equipment and ingredients, the process is easy and rewarding. Follow these steps and tips to make the best spaghetti sauce and impress your family and friends.

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