Canning Spaghetti Sauce Without Pressure Cooker
Spaghetti sauce is a staple for many households in the United States. It is versatile and can be used in a variety of dishes, from spaghetti to pizza. However, store-bought spaghetti sauce can be expensive and often contains preservatives and additives. A great alternative is to make your own spaghetti sauce and can it for long-term storage. While pressure canning is the most common method for canning spaghetti sauce, it is not the only option. In this article, we will explore how to can spaghetti sauce without a pressure cooker.
Why Can Spaghetti Sauce?
Canning spaghetti sauce has several benefits. First and foremost, it allows you to have spaghetti sauce available year-round. You can also save money by making your own sauce instead of buying it from the store. Additionally, homemade spaghetti sauce is often healthier, as you can control the ingredients and reduce the amount of preservatives and additives.
Ingredients
Before we dive into the canning process, let's go over the ingredients you will need to make spaghetti sauce:
- 20-25 pounds of tomatoes
- 1 large onion, chopped
- 8-10 cloves of garlic, minced
- 1/4 cup olive oil
- 1/4 cup sugar
- 2 tablespoons salt
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon crushed red pepper flakes (optional)
Source: https://www.bhg.com/recipes/how-to/preserving-canning/canning-spaghetti-sauce/
Instructions
Now that you have your ingredients, let's go over the steps to can spaghetti sauce without a pressure cooker:
- Wash and sterilize your canning jars and lids by boiling them in a large pot of water for 10 minutes. Keep them in the hot water until ready to use.
- Wash your tomatoes and remove the stems. Cut the tomatoes in half and remove the seeds and juice. You can use a food mill or strainer to help with this process.
- In a large pot, sauté the onions and garlic in olive oil until soft and translucent.
- Add the tomatoes, sugar, salt, oregano, basil, and crushed red pepper flakes (if using) to the pot. Bring to a boil, then reduce the heat and simmer for 2-3 hours, stirring occasionally.
- Using an immersion blender or food processor, puree the sauce to your desired consistency.
- Remove the jars from the hot water and fill them with the spaghetti sauce, leaving about 1/2 inch of headspace. Wipe the rims of the jars with a clean, damp cloth.
- Place the lids on the jars and tighten the bands until they are just fingertip-tight.
- Place the jars in a large pot of boiling water, making sure they are covered by at least 1 inch of water. Process for 45 minutes.
- Remove the jars from the water and let them cool on a towel or wire rack. Once cool, check the seal by pressing down on the center of the lid. If it doesn't move, the jar is sealed. If it pops up and down, the jar did not seal and should be refrigerated and used within a few days.
Source: https://www.bhg.com/recipes/how-to/preserving-canning/canning-spaghetti-sauce/
Storage
Canned spaghetti sauce can be stored in a cool, dark place for up to 1 year. Once opened, it should be refrigerated and used within a few days. When using canned spaghetti sauce, be sure to check for any signs of spoilage, such as mold or an off smell. If in doubt, discard the sauce.
Conclusion
Canning spaghetti sauce without a pressure cooker is a great way to preserve fresh tomatoes and have spaghetti sauce available year-round. With a few simple ingredients and steps, you can create a delicious and healthy homemade spaghetti sauce that can be used in a variety of dishes. Just be sure to follow proper canning techniques and storage guidelines to ensure your spaghetti sauce stays safe to eat.