Canning Spaghetti Sauce From Fresh Tomatoes
There's nothing quite like homemade spaghetti sauce made from fresh tomatoes. The sweet and tangy flavor is unbeatable and it's a great way to use up all those tomatoes from your garden. But what do you do with all that excess sauce? Canning is a great solution. Here's a comprehensive guide to canning spaghetti sauce from fresh tomatoes.
Gather Your Supplies
Before you start canning, you'll need to gather all your supplies. Here's what you'll need:
- 20-25 lbs of fresh tomatoes
- Large pot
- Canning jars with lids and bands
- Canner or large stockpot with rack
- Lemon juice or citric acid
- Salt and sugar (optional)
- Spices (optional)
Make sure all your supplies are clean and in good condition. You don't want any bacteria or dirt getting into your sauce.
Preparing the Tomatoes
The first step in canning spaghetti sauce is preparing the tomatoes. Start by washing them thoroughly and removing any stems or blemishes. Then, blanch the tomatoes by placing them in a pot of boiling water for 30-60 seconds, or until the skin starts to peel. Remove the tomatoes from the pot and place them in a bowl of ice water to stop the cooking process.
Once the tomatoes are cool, remove the skins and chop the tomatoes into small pieces. You can also remove the seeds if you prefer a smoother sauce.
Making the Sauce
Now it's time to make the sauce. In a large pot, sauté some onions and garlic in olive oil until they're soft and fragrant. Add the chopped tomatoes, along with any spices, salt, and sugar you want to use. Simmer the sauce for about 30 minutes, or until it's thick and flavorful.
Before you start canning, taste the sauce and adjust the seasoning as needed. You want it to be just right before you seal it up.
Canning the Sauce
Now it's time to can the spaghetti sauce. Start by sterilizing your jars and lids in boiling water for at least 10 minutes. Keep them in the hot water until you're ready to fill them.
Next, add 1 tablespoon of lemon juice or ¼ teaspoon of citric acid to each pint jar. This helps to preserve the sauce and prevent bacterial growth. Then, ladle the hot sauce into the jars, leaving about ½ inch of headspace at the top.
Use a clean, damp cloth to wipe the rims of the jars to remove any sauce or debris. Place the lids and bands on the jars, making sure they're tight but not too tight.
Place the jars in a canner or large stockpot with a rack. Fill the pot with enough water to cover the jars by at least 1 inch. Bring the water to a boil and process the jars for 35 minutes.
After 35 minutes, remove the jars from the canner and place them on a towel to cool. You should hear a popping sound as the jars seal. Let the jars cool completely before storing them in a cool, dark place.
Conclusion
Canning spaghetti sauce from fresh tomatoes is a great way to enjoy homemade sauce all year round. With just a few supplies and some preparation, you can have delicious sauce ready whenever you want it. Give it a try and taste the difference!