Spaghetti Sauce From Scratch For Canning
Spaghetti sauce is a staple in many households, and making it from scratch can be a fun and rewarding experience. Not only does homemade spaghetti sauce taste better than store-bought versions, but it also allows you to control the ingredients that go into it. In this article, we will provide a comprehensive guide for making spaghetti sauce from scratch for canning.
Ingredients
The first step in making spaghetti sauce from scratch is gathering the necessary ingredients. Here is a list of the ingredients you will need:
- 25 pounds of tomatoes
- 4 cups of chopped onions
- 2 cups of chopped green bell peppers
- 1 cup of chopped celery
- 5 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 tablespoon of dried basil
- 1 tablespoon of dried oregano
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 1 teaspoon of black pepper
While it may seem like a lot of ingredients, most of them are pantry staples that you likely already have on hand. The most important ingredient, of course, is the tomatoes. It is important to use ripe, juicy tomatoes for the best flavor. Roma tomatoes are a great choice for spaghetti sauce, but any variety will work.
Preparing the Tomatoes
The first step in preparing the tomatoes is to blanch and peel them. This will help to remove the skins, which can be tough and unpleasant to eat. To blanch the tomatoes, bring a large pot of water to a boil. Using a slotted spoon, carefully lower the tomatoes into the boiling water. Let them cook for about 30 seconds, or until the skins start to split.
Remove the tomatoes from the boiling water and immediately transfer them to a bowl of ice water. This will shock them and stop the cooking process. Once the tomatoes are cool, use a paring knife to remove the skins. The skins should come off easily.
After peeling the tomatoes, it is time to remove the seeds and juice. This can be done by cutting the tomatoes in half and squeezing them over a strainer to catch the seeds and juice. Once the seeds and juice are removed, chop the tomatoes into small pieces.
Making the Sauce
Now that the tomatoes are prepared, it is time to make the sauce. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions, green bell peppers, celery, and garlic, and cook until the vegetables are soft and fragrant, about 10 minutes.
Add the chopped tomatoes to the pot, along with the basil, oregano, salt, sugar, and black pepper. Stir to combine. Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 2-3 hours, or until the sauce has thickened and the flavors have melded together.
Once the sauce is ready, it is time to can it. Follow proper canning procedures to ensure that the sauce is safely preserved. This will involve sterilizing the jars, filling them with the hot sauce, and processing them in a boiling water bath for the recommended amount of time.
Conclusion
Making spaghetti sauce from scratch for canning is a fun and rewarding experience that yields delicious results. By following this comprehensive guide, you can make a batch of homemade spaghetti sauce that is perfect for canning and storing for later use. Whether you are an experienced canner or just starting out, this recipe is sure to become a family favorite.
