Spaghetti Sauce Canning Recipe Small Batch
If you love spaghetti sauce, you know how great it is to have a homemade version on hand. Not only does it taste better than store-bought varieties, but it's also healthier and more affordable in the long run. If you want to make spaghetti sauce from scratch, you don't need to worry about making a huge batch. This article will provide you with a small batch canning recipe that you can make in the comfort of your own kitchen.
Ingredients:
- 6 lbs. Roma tomatoes, cored and chopped
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. sugar
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup olive oil
- 2 tbsp. red wine vinegar
Instructions:
- Preheat oven to 400°F.
- Spread the chopped tomatoes, onion, bell peppers, and garlic on a baking sheet. Drizzle with olive oil and toss to coat.
- Bake for 30 minutes, stirring occasionally, until the vegetables are soft and lightly browned.
- Remove from oven and let cool for a few minutes.
- Transfer the vegetables to a large pot and add the basil, oregano, sugar, salt, black pepper, and red wine vinegar.
- Bring the mixture to a boil over high heat, then reduce heat to medium-low and simmer for about 30 minutes, stirring occasionally.
- Use an immersion blender to puree the sauce until smooth.
- While the sauce is simmering, prepare your canning jars and lids according to the manufacturer's instructions.
- Ladle the hot sauce into the jars, leaving 1/2 inch of headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth, then place the lids on top and screw on the bands until they are snug but not too tight.
- Process the jars in a boiling water canner for 35 minutes (adjusting for altitude, if necessary).
- Remove the jars from the canner and let them cool on a wire rack.
- Check the seals after 24 hours. The lids should be concave and not move when pressed in the center. If any jars didn't seal properly, refrigerate and use within a week.
Tips:
- You can adjust the amount of sugar, salt, and other seasonings to suit your taste.
- If you prefer a chunkier sauce, you can skip the immersion blender step and leave some of the vegetables whole.
- Be sure to use a canning pot with a rack to prevent the jars from touching the bottom of the pot and potentially cracking.
- Label your jars with the date and contents and store them in a cool, dark place for up to one year.
With this small batch canning recipe, you can enjoy homemade spaghetti sauce all year round. Not only is it delicious, but it's also a great way to use up fresh tomatoes and other vegetables from your garden or farmers market. Give it a try and taste the difference!