Water Bath Canning Meatless Spaghetti Sauce
Spaghetti sauce is a staple in many households, and for those who choose to follow a meatless diet, finding a tasty and easy-to-make sauce can be a challenge. However, with water bath canning, you can make a large batch of meatless spaghetti sauce that can be enjoyed throughout the year. In this article, we will provide a step-by-step guide on how to make and can meatless spaghetti sauce using the water bath canning method.
Why Use Water Bath Canning?
Water bath canning is a popular method of preserving food that has been used for many years. It involves submerging sealed jars of food in boiling water for a specific amount of time, which kills any bacteria and creates a vacuum seal to prevent spoilage. Water bath canning is an affordable and easy way to preserve food, and it is particularly useful for acidic foods like spaghetti sauce.
Ingredients
Before you begin, gather the following ingredients:
- 20 pounds of ripe tomatoes (or 6 quarts canned tomatoes)
- 6 cups chopped onions
- 2 cups chopped celery
- 2 cups chopped carrots
- 2 tablespoons olive oil
- 2 tablespoons dried basil
- 2 tablespoons dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon sugar
- 12 cloves garlic, minced
These ingredients will make approximately 12 quarts of spaghetti sauce.
Instructions
Follow these step-by-step instructions to make and can meatless spaghetti sauce:
- Wash and sterilize 12 quart-sized canning jars, lids, and rings. Keep them hot until ready to use.
- Peel and chop the tomatoes. In a large pot, cook the tomatoes over medium heat until they are soft and have released their juices. Use an immersion blender to puree the tomatoes until smooth.
- In a separate pan, sauté the onions, celery, and carrots in olive oil until they are soft and translucent.
- Add the sautéed vegetables, basil, oregano, thyme, salt, pepper, sugar, and garlic to the pureed tomatoes. Stir well to combine.
- Bring the sauce to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally.
- Fill each hot jar with the hot spaghetti sauce, leaving 1/2 inch of headspace. Wipe the rims of the jars with a clean, damp cloth to remove any sauce or debris.
- Place a lid on each jar, then screw on the ring until it is fingertip-tight.
- Place the filled jars into a large pot of boiling water. Make sure the jars are completely submerged, and there is at least 1 inch of water above the jars.
- Process the jars in the boiling water for 45 minutes.
- Using jar lifters, remove the jars from the water and place them on a towel to cool.
- After the jars have cooled, check the seals by pressing down on the center of each lid. If the lid does not move, the seal is good. If the lid moves, the seal is not good, and the jar should be refrigerated and used within a few days.
Storage
The canned spaghetti sauce can be stored in a cool, dark place for up to one year. Once opened, store the sauce in the refrigerator and use within a few days.
Conclusion
Water bath canning meatless spaghetti sauce is an easy and cost-effective way to preserve a large batch of sauce that can be enjoyed throughout the year. By following the steps outlined in this article, you can create a delicious meatless spaghetti sauce that is perfect for pasta dishes, pizza, and more. With proper storage, your canned sauce will last for up to one year, ensuring that you always have a tasty and convenient meal option at your fingertips.
