Homemade Chunky Spaghetti Sauce For Canning
Are you tired of store-bought spaghetti sauce that is loaded with preservatives and lacks flavor? Look no further than this homemade chunky spaghetti sauce recipe that is perfect for canning. Not only is this recipe healthier and more flavorful than store-bought options, but it also allows you to control the ingredients and seasoning to your liking.
Ingredients:
- 25-30 pounds of fresh tomatoes
- 2 large onions, chopped
- 2 green bell peppers, chopped
- 1 red bell pepper, chopped
- 6 cloves of garlic, minced
- 1 tablespoon of olive oil
- 2 tablespoons of dried basil
- 2 tablespoons of dried oregano
- 1 tablespoon of dried thyme
- 1 tablespoon of salt
- 2 teaspoons of black pepper
- 1 teaspoon of red pepper flakes (optional)
Instructions:
- Remove the stems from the tomatoes and cut them into quarters. Place them in a large pot and bring to a boil over medium-high heat. Reduce the heat and let simmer for 30 minutes.
- Using an immersion blender or food processor, puree the tomatoes until smooth. Strain the mixture through a fine mesh strainer to remove any seeds and skin. Set aside.
- In a large pot, heat the olive oil over medium heat. Add the onions, bell peppers, and garlic. Cook for 10-15 minutes or until the vegetables are soft and fragrant.
- Add the pureed tomatoes, basil, oregano, thyme, salt, black pepper, and red pepper flakes (if using) to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat and let simmer for 2-3 hours or until the sauce has thickened to your desired consistency. Stir occasionally to prevent the sauce from sticking to the bottom of the pot.
- Once the sauce has thickened, remove it from the heat and let cool slightly.
- Ladle the sauce into sterilized jars, leaving 1/2 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any sauce residue. Place the lids on top and tighten the bands until they are fingertip-tight.
- Process the jars in a boiling water canner for 35 minutes (adjust for altitude if necessary). Remove the jars from the canner and let cool on a towel-lined surface for 12-24 hours.
- Check the seals of the jars by pressing down on the center of the lids. If they do not move, the jars are properly sealed and can be stored in a cool, dark place for up to one year.
Enjoy your homemade chunky spaghetti sauce on your favorite pasta dish, as a pizza sauce, or in any recipe that calls for tomato sauce.
Why Make Your Own Spaghetti Sauce?
Making your own spaghetti sauce allows you to control the ingredients and seasoning to your liking. Store-bought options often contain preservatives and added sugars, which can be harmful to your health. By making your own sauce, you can ensure that it is fresh and healthy.
Additionally, homemade spaghetti sauce is often more flavorful than store-bought options. You can experiment with different herbs and spices to find the perfect combination for your taste buds.
Tips for Canning Spaghetti Sauce:
- Always use fresh, ripe tomatoes for the best flavor and texture.
- Be sure to sterilize your jars and utensils before canning to prevent contamination.
- Leave 1/2 inch of headspace at the top of the jars to allow for expansion during processing.
- Process the jars in a boiling water canner for the recommended amount of time to ensure that they are properly sealed.
- Store canned spaghetti sauce in a cool, dark place for up to one year.
With these tips and this recipe, you can have delicious, homemade chunky spaghetti sauce ready to use whenever you need it. Enjoy!