Recipe For Spaghetti Sauce For Canning
Are you tired of buying store-bought spaghetti sauce that is full of preservatives and additives? Why not make your own spaghetti sauce for canning? Not only is it healthier, but it also tastes better and lasts longer. In this article, we will provide you with a comprehensive recipe for spaghetti sauce for canning that is sure to impress your family and friends.
Ingredients
The following ingredients are required to make the spaghetti sauce:
- 25 pounds of tomatoes (ripe and firm)
- 5 onions (medium-sized)
- 5 carrots (medium-sized)
- 5 celery stalks (medium-sized)
- 1 head of garlic (large-sized)
- 1 cup of olive oil
- 1 cup of white sugar
- ¼ cup of salt
- 2 tablespoons of black pepper (freshly ground)
- 2 tablespoons of dried basil
- 2 tablespoons of dried oregano
- 2 tablespoons of dried parsley
- 1 tablespoon of red pepper flakes
Instructions
Follow these instructions to make the spaghetti sauce:
- Wash and core the tomatoes. Cut them into quarters and set aside.
- Peel and chop the onions, carrots, and celery. Set aside.
- Peel and mince the garlic. Set aside.
- In a large pot, heat the olive oil over medium heat. Add the chopped onions, carrots, and celery, and sauté for 10 minutes.
- Add the minced garlic and sauté for an additional 2 minutes.
- Add the quartered tomatoes to the pot and stir well to combine.
- Bring the mixture to a boil and then reduce the heat to low. Simmer for 2 hours, stirring occasionally.
- After 2 hours, remove the pot from the heat and allow it to cool slightly.
- Using a food mill or blender, puree the sauce until it is smooth.
- Return the pureed sauce to the pot and add the sugar, salt, black pepper, dried basil, dried oregano, dried parsley, and red pepper flakes. Stir well to combine.
- Bring the mixture to a boil and then reduce the heat to low. Simmer for an additional 2 hours, stirring occasionally.
- After 2 hours, remove the pot from the heat and allow it to cool slightly.
- Using a ladle, transfer the sauce to sterilized jars, leaving ½ inch of headspace. Seal the jars with lids and rings.
- Process the jars in a boiling water canner for 35 minutes.
- Remove the jars from the canner and allow them to cool on a towel. Check the seals on the lids to make sure they are secure.
- Store the jars in a cool, dry place for up to 1 year.
Conclusion
Canning your own spaghetti sauce is a great way to save money and ensure that you are eating healthy, homemade food. This recipe for spaghetti sauce for canning is easy to follow and will provide you with delicious sauce that can be enjoyed for up to a year. Give it a try and impress your family and friends with your culinary skills!