Big Batch Spaghetti Sauce For Canning
Spaghetti is a favorite dish for many people around the world, and it is not hard to see why. It is delicious, easy to make, and can be enjoyed by both adults and children. One of the best things about spaghetti is that it can be made with different sauces, which means that you can never get tired of eating it.
If you are a spaghetti lover, you might have thought about making your spaghetti sauce at home. Homemade spaghetti sauce is much cheaper and healthier than store-bought sauce. Besides, it is also an excellent way to use up excess tomatoes from your garden. The good news is that making spaghetti sauce at home is easy, and you can make a big batch that you can store for future use. In this article, we will give you a comprehensive guide on how to make big batch spaghetti sauce for canning.
Ingredients needed:
Before we get started, let us take a look at the ingredients you will need to make big batch spaghetti sauce for canning:
- 20 pounds of ripe tomatoes
- 4 cloves of garlic, minced
- 2 large onions, chopped
- 1/4 cup of olive oil
- 2 tablespoons of dried basil
- 2 tablespoons of dried oregano
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 1 tablespoon of black pepper
- 2 bay leaves
It is essential to use ripe tomatoes when making spaghetti sauce. Ripe tomatoes are sweeter, and they have more flavor than unripe tomatoes. You can use any type of tomato, but Roma tomatoes are the best for making spaghetti sauce because they have less water content and more flesh.
Instructions:
Now that you have all the ingredients let us get started with the instructions:
- Wash the tomatoes and remove the stems. Cut them into quarters.
- Heat the olive oil in a large pot over medium heat. Add the onions and garlic and cook for 5 minutes until they are soft.
- Add the tomatoes, basil, oregano, salt, sugar, black pepper, and bay leaves to the pot. Stir well.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 1 hour. Stir occasionally.
- Remove the bay leaves from the pot and let the mixture cool.
- Blend the mixture with an immersion blender or a regular blender until it is smooth.
- Return the mixture to the pot and simmer for another 30 minutes.
- Remove the pot from the heat and let it cool.
- Spoon the sauce into sterilized jars, leaving 1/4 inch of space at the top of each jar.
- Wipe the rims of the jars with a clean cloth, then put the lids and rings on the jars.
- Place the jars in a boiling water bath for 35 minutes.
- Remove the jars from the water and let them cool.
- Check the lids to make sure they are sealed. If they have not sealed, refrigerate them and use them within a week.
And there you have it, your very own big batch spaghetti sauce for canning. This recipe makes about 10 to 12 pints of sauce, and it can last for up to a year if stored in a cool, dry place. You can use this sauce for spaghetti, lasagna, or any other pasta dish that you like. Enjoy!
Conclusion:
Making big batch spaghetti sauce for canning is an excellent way to save money and ensure that you always have spaghetti sauce on hand. This recipe is easy to follow and produces a delicious sauce that you can use for various pasta dishes. Remember to use ripe tomatoes and sterilized jars to ensure that your sauce lasts for a long time. So why not give it a try and make your very own big batch spaghetti sauce for canning today?
