Chunky Spaghetti Sauce Recipe For Canning
Are you looking for a delicious and easy-to-make spaghetti sauce recipe that you can preserve for future use? Look no further than this chunky spaghetti sauce recipe for canning! In this article, we'll guide you through the steps to make a flavorful and chunky spaghetti sauce that's perfect for canning and storing for later use.
Ingredients
Before we dive into the recipe, let's take a look at the ingredients you'll need:
- 25 pounds of fresh, ripe tomatoes
- 3 cups chopped onions
- 2 cups chopped green bell peppers
- 2 cups chopped red bell peppers
- 1 cup chopped celery
- 1 head of garlic, minced
- 1/2 cup olive oil
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon sugar
- 1/2 teaspoon red pepper flakes (optional)
Instructions
Now that you have all the ingredients, it's time to start making your chunky spaghetti sauce for canning:
- First, wash and core the tomatoes. Cut them into quarters and remove the seeds.
- Heat the olive oil in a large pot over medium heat. Add the onions, bell peppers, celery, and garlic. Cook for 10-15 minutes, or until the vegetables are soft.
- Add the tomatoes to the pot and stir to combine. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.
- After 30 minutes, use an immersion blender to blend the sauce until it reaches your desired consistency. If you don't have an immersion blender, you can transfer the sauce to a blender or food processor in batches.
- Add the basil, parsley, salt, black pepper, oregano, thyme, sugar, and red pepper flakes (if using) to the pot. Stir to combine.
- Simmer the sauce for another 30-45 minutes, stirring occasionally, until it thickens and reduces to your desired consistency.
- While the sauce is simmering, prepare your canning jars and lids according to the manufacturer's instructions.
- Once the sauce is done cooking, ladle it into the prepared 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 and rings on top and tighten them until they're just snug.
- Process the jars in a boiling water bath for 35 minutes (adjusting the time for altitude if necessary). Remove the jars from the water and let them cool completely before storing them in a cool, dark place.
Conclusion
Now that you know how to make a delicious chunky spaghetti sauce for canning, you can enjoy the taste of fresh, homemade sauce all year round! This recipe yields about 8-10 pints of sauce, so you'll have plenty to last you through the winter months. Just remember to store the jars in a cool, dark place and check them periodically for signs of spoilage. Enjoy!
