Pressure Canning Spaghetti Sauce With Vegetables
Are you looking for a way to preserve your fresh garden vegetables and make a delicious spaghetti sauce at the same time? Pressure canning is an excellent method for achieving both of these goals. In this article, we'll walk you through the steps to pressure canning spaghetti sauce with vegetables.
Why Pressure Canning?
Pressure canning is a safe and effective way to preserve low-acid foods, such as vegetables and meats. The high pressure and temperature of the canning process ensures that all harmful bacteria and microorganisms are destroyed, making the food safe for long-term storage.
When canning spaghetti sauce with vegetables, pressure canning is the recommended method to ensure that the sauce is safe to eat and that the vegetables retain their texture and flavor.
Additionally, pressure canning allows you to preserve your fresh ingredients at the peak of their flavor and nutritional value, so you can enjoy them year-round.
Ingredients
Before you begin pressure canning your spaghetti sauce with vegetables, you'll need to gather the necessary ingredients:
- 10 pounds of ripe tomatoes
- 2 cups of chopped onions
- 1 cup of chopped green bell peppers
- 1 cup of chopped red bell peppers
- 1 cup of chopped carrots
- 1 cup of chopped celery
- 4 cloves of garlic, minced
- 1 tablespoon of dried basil
- 1 tablespoon of dried oregano
- 1 tablespoon of salt
- 1 teaspoon of black pepper
- 1/2 cup of red wine (optional)
- 1/2 cup of olive oil
Equipment
In addition to the ingredients, you'll need some specialized equipment for pressure canning:
- A pressure canner
- Canning jars with lids and bands
- A canning funnel
- A jar lifter
- A bubble remover and headspace tool
Make sure that all of your equipment is clean and in good condition before you begin.
Instructions
Now that you have your ingredients and equipment ready, it's time to get started with pressure canning your spaghetti sauce with vegetables.
Step 1: Prepare the Tomatoes
Wash the tomatoes thoroughly and remove the stems. Cut a small "X" into the bottom of each tomato with a sharp knife.
Fill a large pot with water and bring it to a boil. Add the tomatoes to the pot and blanch them for 30-60 seconds, or until the skins start to peel away.
Remove the tomatoes from the pot and plunge them into a bowl of ice water to stop the cooking process. Once they are cool enough to handle, peel off the skins and discard them.
Step 2: Prepare the Vegetables
Wash and chop all of the vegetables, including the onions, peppers, carrots, celery, and garlic.
Step 3: Cook the Sauce
In a large pot, heat the olive oil over medium heat. Add the onions, peppers, carrots, and celery, and sauté them until they are softened.
Add the garlic, basil, oregano, salt, and black pepper to the pot and stir to combine. Cook for an additional minute or two, until the garlic is fragrant.
Add the chopped tomatoes and red wine (if using) to the pot and bring the mixture to a simmer. Cook for about 30 minutes, stirring occasionally, until the sauce has thickened.
Step 4: Fill the Jars
Using a canning funnel, ladle the hot sauce into clean, sterilized jars, leaving 1/2 inch of headspace at the top of each jar.
Use a bubble remover and headspace tool to remove any air bubbles from the jars, and adjust the headspace if necessary.
Step 5: Process the Jars
Wipe the rims of the jars with a clean, damp cloth to remove any sauce or debris. Place the lids and bands on the jars and tighten the bands until they are just finger-tight.
Place the jars in the pressure canner, following the manufacturer's instructions for proper placement and water level.
Process the jars at 11 pounds of pressure (for altitudes below 1,000 feet) or 12 pounds of pressure (for altitudes above 1,000 feet) for 20 minutes.
Step 6: Cool and Store the Jars
After the processing time is complete, turn off the heat and allow the pressure canner to cool down naturally. Once the pressure has returned to zero, carefully remove the jars from the canner and place them on a clean, dry towel to cool.
As the jars cool, you should hear a "ping" sound as the lids seal. Once the jars are completely cool, check the seals by pressing down on the center of each lid. If the lid does not move or "pop," the jar is sealed and can be stored in a cool, dark place for up to one year.
Conclusion
Pressure canning spaghetti sauce with vegetables is a great way to preserve your fresh garden ingredients and create a delicious sauce that can be enjoyed year-round. By following these simple steps, you can safely and effectively pressure can your own spaghetti sauce with vegetables.
Remember to always use clean, sterilized equipment and follow the manufacturer's instructions for your pressure canner. With a little practice, you'll be an expert at pressure canning in no time!