Canning Spaghetti Sauce Without Water Bath
Canning spaghetti sauce is a great way to preserve your fresh tomatoes and enjoy the flavors of summer all year round. It's a fun and rewarding process that can be done easily at home, even without a water bath canner. In this article, we'll show you how to can spaghetti sauce without a water bath and give you some tips to ensure that your canned sauce is safe and delicious.
Why Can Spaghetti Sauce?
There are many reasons why you might want to can spaghetti sauce. Firstly, it's a great way to preserve fresh tomatoes that you've grown in your garden or bought at the farmers' market. By canning your own sauce, you'll have a supply of delicious, homemade sauce that you can use throughout the year.
Secondly, canning spaghetti sauce is a great way to save money. By buying tomatoes in bulk and canning your own sauce, you'll be able to save money on expensive store-bought sauces.
Finally, canning spaghetti sauce is a great way to control what goes into your food. By making your own sauce, you can ensure that it's free from preservatives and additives.
What You'll Need
Canning spaghetti sauce without a water bath is easy, but you'll need some equipment to get started. Here's what you'll need:
- Large stockpot
- Canning jars with lids and bands
- Canning funnel
- Jar lifter
- Ladle
- Tomatoes
- Onions
- Garlic
- Olive oil
- Salt
- Sugar
- Lemon juice
How to Can Spaghetti Sauce Without a Water Bath
Here's how to can spaghetti sauce without a water bath:
- Wash your tomatoes and chop them into small pieces. Chop your onions and garlic.
- In a large stockpot, heat some olive oil over medium heat. Add your onions and garlic and sauté until they're soft.
- Add your chopped tomatoes to the pot and stir to combine. Cook the tomatoes until they're soft and have released their juices.
- Using a blender or food processor, puree the tomato mixture until it's smooth.
- Return the pureed mixture to the pot and add salt and sugar to taste. You can also add some lemon juice for acidity.
- Bring the sauce to a simmer and cook for about 30 minutes, stirring occasionally.
- While the sauce is cooking, sterilize your jars and lids. You can do this by boiling them in water for 10 minutes.
- When the sauce is done, use a canning funnel to fill your jars with the hot sauce, leaving about ¼ inch of headspace at the top.
- Wipe the rims of the jars with a clean cloth and place the lids on top, screwing the bands on tightly.
- Place the jars in a large stockpot and cover them with water. The water should be about 1 inch above the tops of the jars.
- Bring the water to a boil and let the jars process for 40 minutes.
- Remove the jars from the pot using a jar lifter and let them cool on a clean towel.
- When the jars are cool, check the seals by pressing on the lids. If the lids are firm and don't move, the jars are sealed properly.
- Store your canned spaghetti sauce in a cool, dark place for up to a year.
Tips for Safe Canning
Canning spaghetti sauce without a water bath is safe, but it's important to follow some basic safety tips to ensure that your canned sauce is safe to eat:
- Always use fresh, ripe tomatoes.
- Always sterilize your jars and lids before using them.
- Always use the recommended amount of lemon juice or vinegar to ensure that your sauce has enough acidity to prevent bacterial growth.
- Always use a pressure canner if you're canning low-acid foods, such as meat or vegetables.
- Always check the seals on your jars to ensure that they're properly sealed.
Conclusion
Canning spaghetti sauce without a water bath is easy and rewarding. By following these simple steps, you can enjoy delicious, homemade spaghetti sauce all year round. Just remember to follow the safety tips to ensure that your canned sauce is safe to eat. Happy canning!