Recipe For Homemade Spaghetti Sauce For Canning

There's nothing quite like homemade spaghetti sauce. The aroma alone is enough to make your mouth water. But what if you could enjoy that delicious flavor all year round? With this recipe for homemade spaghetti sauce for canning, you can.

Ingredients:

25 pounds of fresh, ripe tomatoes
3 tablespoons olive oil
2 large onions, chopped
6 cloves garlic, minced
2 tablespoons salt
2 tablespoons sugar
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons dried parsley
1 tablespoon black pepper

Instructions:

Wash the tomatoes and remove any stems. Cut them into quarters and place them in a large stockpot.
Heat the olive oil in a separate pan over medium heat. Add the chopped onions and minced garlic and sauté until the onions are translucent.
Add the sautéed onions and garlic to the stockpot with the tomatoes.
Add the salt, sugar, basil, oregano, parsley, and black pepper to the pot.
Bring the mixture to a boil, stirring occasionally.
Reduce the heat to low and simmer for 2-3 hours, stirring occasionally.
Once the sauce has thickened and the tomatoes have broken down, use an immersion blender to puree the sauce until it is smooth.
Prepare your canning jars by sterilizing them according to the manufacturer's instructions.
Ladle the hot spaghetti sauce into the jars, leaving 1/2 inch of headspace at the top.
Wipe the rims of the jars with a clean, damp cloth and place the lids on top, tightening the bands until they are fingertip tight.
Process the jars in a boiling water canner for 35 minutes.
Remove the jars from the canner and place them on a towel to cool. Check the seals after 24 hours to ensure that they are tight and store the jars in a cool, dark place.