Spaghetti Sauce From Fresh Tomatoes Canning
If you're looking for a way to enjoy the delicious taste of fresh tomatoes all year round, then learning how to make spaghetti sauce from fresh tomatoes for canning is the perfect solution. Not only is it a great way to preserve the bounty of your garden, but it's also a fantastic way to control the ingredients that go into your food. In this article, we'll guide you through the process of making spaghetti sauce from fresh tomatoes for canning, step by step.
Step 1: Gather Your Ingredients
The first step in making spaghetti sauce from fresh tomatoes for canning is to gather all of your ingredients. Here's what you'll need:
- 20-25 pounds of fresh, ripe tomatoes
- 2 large onions, diced
- 1 large green bell pepper, diced
- 6-8 cloves of garlic, minced
- 1/4 cup of olive oil
- 1 tablespoon of dried basil
- 1 tablespoon of dried oregano
- 1 tablespoon of dried thyme
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 1 teaspoon of black pepper
Make sure that all of your ingredients are fresh and of high quality. It's especially important to use ripe tomatoes, as they will have the most flavor and sweetness.
Step 2: Prepare Your Tomatoes
The next step is to prepare your tomatoes. Start by washing them thoroughly and removing any stems or blemishes. You can then cut them into quarters or eighths, depending on their size. If you're using Roma tomatoes, you can leave them whole.
Once your tomatoes are prepared, you'll need to blanch them in boiling water for about a minute. This will help to remove the skins and make them easier to work with. After blanching, transfer the tomatoes to a bowl of ice water to stop the cooking process.
Step 3: Cook Your Sauce
Now it's time to start cooking your sauce. Begin by heating the olive oil in a large pot over medium heat. Add the onions, bell pepper, and garlic, and cook until they're soft and translucent.
Next, add your blanched tomatoes to the pot, along with the basil, oregano, thyme, salt, sugar, and black pepper. Stir everything together, then reduce the heat to low and let it simmer for at least an hour. The longer you cook your sauce, the more concentrated the flavors will become.
Make sure to stir your sauce regularly to prevent it from sticking to the bottom of the pot. If you find that your sauce is too thick, you can add a little bit of water to thin it out.
Step 4: Can Your Sauce
Once your sauce is cooked to your liking, it's time to can it. Start by sterilizing your canning jars and lids according to the manufacturer's instructions. You can then ladle your hot sauce into the jars, leaving about 1/2 inch of headspace at the top.
Wipe the rims of your jars with a clean, damp cloth, then place the lids on top and screw on the bands. You can then process your jars in a boiling water bath for about 40 minutes. Make sure that the water level is at least 1 inch above the tops of the jars.
After processing, remove your jars from the water bath and let them cool on a towel. You should hear a popping sound as the lids seal. Once your jars have cooled completely, you can label them and store them in a cool, dark place for up to a year.
Conclusion
Learning how to make spaghetti sauce from fresh tomatoes for canning is a great way to enjoy the taste of summer all year round. By following these simple steps, you can create a delicious and healthy sauce that's perfect for pasta dishes, pizzas, and more. With a little bit of effort, you can stock your pantry with homemade spaghetti sauce that's far superior to anything you can buy at the store.