Spaghetti Sauce Recipe From Fresh Tomatoes For Canning
There's nothing quite like homemade spaghetti sauce, especially when it's made from fresh tomatoes. Not only does it taste better, but it's also healthier because you know exactly what goes into it. Plus, canning your own spaghetti sauce means you can enjoy your delicious creation all year round. In this article, we'll show you how to make spaghetti sauce from fresh tomatoes for canning, step-by-step.
Ingredients
Before we get started, let's gather our ingredients. Here's what you'll need:
- 20 pounds of fresh tomatoes
- 2 large onions, chopped
- 6 cloves of garlic, minced
- 1/4 cup olive oil
- 2 teaspoons salt
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup balsamic vinegar
- 1/4 cup brown sugar
Instructions
Now that we have our ingredients, let's get cooking!
- Wash your tomatoes and remove the stems. Cut them in half and squeeze out the seeds and juice into a separate bowl. We'll use this later.
- Place the tomatoes in a large pot of boiling water for 1-2 minutes or until the skins start to peel away. Remove them from the boiling water and immediately place them in a bowl of ice water to stop the cooking process. Peel off the skins and discard them.
- Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic and cook until they're soft and translucent, about 5-7 minutes.
- Add the tomatoes to the saucepan and stir to combine. Add the salt, oregano, basil, black pepper, and red pepper flakes (if using). Bring the mixture to a boil, then reduce the heat and let it simmer for 45 minutes to 1 hour.
- Add the reserved tomato juice and seeds, balsamic vinegar, and brown sugar to the saucepan. Stir to combine and let the sauce simmer for another 30 minutes. This will help thicken the sauce.
- Use an immersion blender to blend the sauce until it's smooth. Alternatively, you can transfer the sauce to a blender and blend it in batches.
- Bring the sauce back up to a boil and let it simmer for another 10-15 minutes.
- While the sauce is simmering, prepare your canning jars and lids according to the manufacturer's instructions.
- Fill each jar with the hot spaghetti sauce, leaving 1/2 inch of headspace. Wipe the rims of the jars with a clean, damp cloth and place the lids on top. Screw on the bands until they're fingertip tight.
- Process the jars in a boiling water bath for 35 minutes (adjusting for altitude if necessary). Remove the jars from the water bath and let them cool on a wire rack. Check the lids for a proper seal.
Conclusion
And there you have it – a delicious spaghetti sauce recipe made from fresh tomatoes, perfect for canning and enjoying all year round. With just a few simple ingredients and some patience, you can make a healthy and flavorful sauce that's sure to impress. So why not give it a try?