Canning Spaghetti Sauce In Pressure Cooker
If you have an abundance of tomatoes from your garden or just love homemade spaghetti sauce, canning your own sauce is a great way to enjoy it all year round. Pressure canning is a safe and efficient way to preserve spaghetti sauce, and it can be done easily in the comfort of your own kitchen. In this article, we will guide you through the process of canning spaghetti sauce in a pressure cooker.
Ingredients
Before we get started, let's go over the ingredients you will need:
- 10-12 pounds of tomatoes
- 2 medium onions, diced
- 4-6 cloves of garlic, minced
- 1 tablespoon of olive oil
- 2 teaspoons of dried basil
- 2 teaspoons of dried oregano
- 2 teaspoons of salt
- 1 teaspoon of black pepper
Instructions
Now that you have all the necessary ingredients, let's get started with the instructions:
- Begin by washing your tomatoes and removing the stems.
- Cut the tomatoes into quarters and place them in a large pot.
- Add the diced onions, minced garlic, olive oil, basil, oregano, salt, and black pepper to the pot.
- Bring the mixture to a boil over high heat, then reduce the heat and let it simmer for about 30 minutes.
- After the sauce has simmered, use a food mill or blender to puree the mixture until it is smooth.
- Next, transfer the sauce to a large pot or Dutch oven and bring it to a boil again.
- Reduce the heat and let the sauce simmer for about 10 minutes.
- While the sauce is simmering, prepare your pressure cooker according to the manufacturer's instructions.
- Once the sauce has simmered for 10 minutes, ladle it into sterilized pint or quart jars, leaving about 1/2 inch of headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth and place the lids on top.
- Place the jars in the pressure cooker and process them according to the manufacturer's instructions. Generally, you will need to process pint jars for 20-25 minutes and quart jars for 25-30 minutes at 11 pounds of pressure.
- After processing, remove the jars from the pressure cooker and let them cool completely.
- Once the jars have cooled, check the seals to make sure they are tight. Any jars that did not seal properly should be refrigerated and used within a few days.
- Your canned spaghetti sauce is now ready to store in a cool, dark place and enjoy throughout the year!
Tips
Here are some helpful tips to keep in mind when canning spaghetti sauce:
- Be sure to use only ripe, unblemished tomatoes for the best flavor and texture.
- It is important to follow the manufacturer's instructions for your pressure cooker to ensure safe and effective canning.
- Make sure to sterilize your jars and lids before filling them with sauce.
- Leave the recommended amount of headspace in each jar to allow for expansion during processing.
- Label your jars with the date and contents for easy organization and tracking.
Conclusion
Canning spaghetti sauce in a pressure cooker is a great way to enjoy homemade sauce all year round. With the right ingredients and equipment, it's a safe and easy process that anyone can do at home. Just be sure to follow the instructions carefully and use proper canning techniques for the best results. Happy canning!
