Spaghetti Sauce Recipe For Pressure Canning
Are you a fan of spaghetti and want to enjoy it all year round? Canning spaghetti sauce is the perfect solution! Pressure canning is a great way to preserve your spaghetti sauce and ensure that it stays fresh for months. In this article, we will provide you with a comprehensive recipe for spaghetti sauce for pressure canning. Follow our step-by-step guide to ensure that your spaghetti sauce is canned perfectly.
Ingredients
Before we start the recipe, let's take a look at the ingredients you will need:
- 10 pounds of tomatoes
- 2 cups of onions, chopped
- 1 cup of green bell pepper, chopped
- 1 cup of red bell pepper, chopped
- 6 cloves of garlic, minced
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 1 tablespoon of dried basil
- 1 tablespoon of dried oregano
- 1 tablespoon of dried thyme
- 1 tablespoon of black pepper
- 1 tablespoon of red pepper flakes
You can adjust the amount of salt, sugar, and spices according to your taste.
Instructions
Now that you have all the ingredients, let's move on to the recipe:
- Wash the tomatoes and remove the stem. Cut them into quarters and puree them in a blender or food processor.
- Place the pureed tomatoes in a large pot and add the onions, green bell pepper, red bell pepper, and garlic. Stir to combine.
- Bring the mixture to a boil over medium heat. Reduce the heat and let it simmer for 30 minutes, stirring occasionally.
- Add the salt, sugar, dried basil, dried oregano, dried thyme, black pepper, and red pepper flakes. Stir to combine and let it continue to simmer for another 30 minutes.
- Remove the pot from heat and let it cool for a few minutes.
- Puree the mixture again using a blender or food processor until it becomes smooth.
- Transfer the sauce to sterilized jars, leaving about 1 inch of headspace. Wipe the rims of the jars to remove any sauce residue.
- Place the lids on the jars and tighten the bands fingertip-tight.
- Place the jars in a pressure canner and add water according to the manufacturer's instructions.
- Close the lid and turn the heat to high. Let the canner vent for 10 minutes.
- Place the weight on the vent and process the jars for 20 minutes at 10 pounds of pressure (adjusting for altitude, if necessary).
- Turn off the heat and let the canner cool down naturally.
- Remove the jars from the canner and let them cool on a towel for 12 to 24 hours.
- Check the lids for a seal. If the lids are sealed, store the jars in a cool, dark place for up to 1 year.
Tips for Success
To ensure that your spaghetti sauce is canned perfectly, here are some tips to keep in mind:
- Use only fresh and ripe tomatoes.
- Make sure your jars are sterilized before filling them with the sauce.
- Wipe the rims of the jars to remove any sauce residue before placing the lids on.
- Do not overfill the jars, leave about 1 inch of headspace.
- Use a pressure canner to process the jars at the correct pressure and time.
- Store the jars in a cool, dark place to ensure freshness.
Conclusion
Now that you have a comprehensive recipe for spaghetti sauce for pressure canning, you can enjoy your favorite pasta dish all year round. Remember to follow our tips for success to ensure that your spaghetti sauce is canned perfectly. With a little effort, you can enjoy the delicious taste of homemade spaghetti sauce anytime you want!