Recipe For Canning Spaghetti Sauce With Fresh Tomatoes
Nothing beats the taste of homemade spaghetti sauce made with fresh tomatoes. Not only is it delicious, but also nutritious and healthy. Canning your own spaghetti sauce is a great way to preserve the freshness of the tomatoes and enjoy the taste of summer all year round. In this article, we will provide you with a step-by-step guide on how to can spaghetti sauce with fresh tomatoes.
Gather Fresh Tomatoes
The first step in making canned spaghetti sauce is to gather fresh tomatoes. It is important to use ripe and firm tomatoes to get the best flavor. Roma tomatoes are a great choice for making spaghetti sauce due to their meaty texture and low water content. You will need around 25-30 pounds of tomatoes to make 7-9 quarts of spaghetti sauce.
Prepare the Tomatoes
Wash the tomatoes and remove any stems or leaves. Cut the tomatoes into quarters and remove the seeds and pulp. To make it easier, you can use a tomato strainer or food mill to remove the seeds and pulp. Once you have quartered the tomatoes, put them in a large pot and cook them over medium heat until they are soft and juicy.
Add Spices and Other Ingredients
Once the tomatoes are cooked, it is time to add the spices and other ingredients. You can add garlic, onions, peppers, and other herbs to enhance the flavor. Add salt and sugar to taste. You can also add a tablespoon of citric acid or lemon juice to each jar to maintain the acidity level and prevent the growth of bacteria. Cook the sauce for another 10-15 minutes, stirring occasionally.
Fill the Jars
Once the sauce is ready, it is time to fill the jars. Sterilize the jars and lids in boiling water for 10 minutes. Fill the jars with the spaghetti sauce, leaving about ½ inch of headspace. Remove any air bubbles by running a knife or spatula along the sides of the jar. Wipe the rims of the jars with a clean cloth and seal with the lids.
Process the Jars
Process the jars in a boiling water bath for 35-40 minutes. Make sure the jars are completely covered with water and there is at least one inch of water above the jars. After processing, remove the jars from the water and let them cool down. Check the lids to make sure they are properly sealed. If the lids are not sealed, refrigerate the jars and use them within a week.
Store the Jars
Store the jars in a cool, dry, and dark place. The canned spaghetti sauce can be stored for up to a year. Once you open a jar, refrigerate the leftover sauce and use it within a week.
Conclusion
Making canned spaghetti sauce with fresh tomatoes is easy, fun, and rewarding. It allows you to enjoy the taste of summer all year round and provides you with a healthy and nutritious alternative to store-bought sauce. Follow these simple steps and enjoy your homemade spaghetti sauce with your favorite pasta dishes.
