Pressure Canning Spaghetti Sauce Without Meat
Pressure canning is a popular method of preserving food for long-term storage. It involves using a specialized canner that creates a high-pressure environment inside the jar, which kills bacteria and other harmful microorganisms that can spoil food. One of the most versatile foods to pressure can is spaghetti sauce, which can be customized to include or exclude meat depending on your preferences. In this article, we will guide you on how to pressure can spaghetti sauce without meat, so you can enjoy delicious, homemade sauce all year round.
Ingredients
To make spaghetti sauce without meat, you will need the following ingredients:
- 10 pounds of ripe tomatoes
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 6 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 olive oil
Instructions
Follow these steps to make and pressure can spaghetti sauce without meat:
- Wash the tomatoes and remove the stems. Cut them into quarters and place them in a large pot.
- Add the chopped onion, green and red bell peppers, minced garlic, dried basil, dried oregano, salt, and black pepper to the pot.
- Cook the sauce on medium-high heat until the tomatoes have broken down and the vegetables are soft, stirring occasionally. This should take about 45 minutes to 1 hour.
- Use an immersion blender to blend the sauce until it is smooth. If you don't have an immersion blender, you can use a regular blender in small batches.
- Heat the olive oil in a separate pan until it's hot but not smoking. Add it to the sauce and stir to combine.
- Fill your pressure canner with 2-3 inches of water and place it on the stove over medium heat.
- Fill your sterilized jars with the hot spaghetti sauce, leaving 1 inch of headspace at the top of each jar.
- Wipe the rims of the jars with a clean, damp cloth to remove any sauce or debris.
- Place the lids and rings on the jars and tighten them until they are fingertip tight.
- Place the jars in the pressure canner, making sure there is at least 1 inch of water covering the jars.
- Lock the lid of the canner in place and turn the heat to high.
- Once the canner reaches the appropriate pressure level (usually 11 psi for most recipes), start the timer for the recommended processing time (usually 25 minutes for quart-sized jars).
- After the processing time is complete, turn off the heat and let the canner cool down naturally.
- Carefully remove the jars from the canner and let them cool on a towel or rack for 12-24 hours.
- Check the seals on the jars by pressing down on the center of the lid. If it doesn't move, the jar is sealed properly. If it pops up and down, the jar is not sealed and should be refrigerated or reprocessed.
- Label the jars with the date and contents, and store them in a cool, dark place for up to one year.
Tips for Success
Here are some tips to help you make the best spaghetti sauce possible:
- Use ripe, high-quality tomatoes for the best flavor and texture.
- Don't skip the olive oil, as it helps to balance the acidity of the tomatoes and adds richness to the sauce.
- Be sure to sterilize your jars and equipment before using them to prevent contamination.
- Follow the processing times and pressure levels recommended by your canner to ensure safe preservation.
- Store your canned spaghetti sauce in a cool, dark place away from direct sunlight and heat sources.
Conclusion
Pressure canning spaghetti sauce without meat is a great way to preserve this versatile and delicious sauce for long-term storage. By following these simple steps and tips, you can make your own homemade spaghetti sauce without meat that is safe, flavorful, and convenient to use. So next time you have a surplus of tomatoes, try making and canning your own spaghetti sauce!