Canned Fresh Tomato Spaghetti Sauce Food

CANNED SPAGHETTI SAUCE

Steps:

• Put tomato juice on the stove, bring to a boil.
• Add remaining ingredients and let simmer for 2 hours.
• Put hot into quart jars or pints.
• Wipe tops of jars and place lids and rings on.
• Put in canner.
• Pressure can at 5lbs. pressure for 8 minutes.

SPAGHETTI SAUCE WITH FRESH TOMATOES

Steps:

• Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, sugar, basil, parsley, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.

BASIC CANNED SPAGHETTI SAUCE

Steps:

• Peel, core and chop tomatoes.
• Combine with remaining ingredients in heavy saucepan.
• Simmer 2 hours stirring often until desired consistency.
• Pour into hot jars to 1/2 inch from top.
• Wipe jar top and threads carefully with damp cloth making sure they are thoroughly clean.
• Put on lids and bands.
• Place in water canner with at least 2 inches of hot water over tops of jars.
• Bring canner to gentle boil and process 30 minutes.
• At end of processing time, remove jars to draft free area to cool at least 12 hours.
• Inspect each jar to make sure it is sealed, remove bands and wipe with damp cloth.
• Label with date and store.

HOMEMADE CANNED SPAGHETTI SAUCE

Steps:

• In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Peel and quarter tomatoes; place in a stockpot., Pulse green peppers and onions in batches in a food processor until finely chopped; transfer to stockpot. Stir in next 11 ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, 4-5 hours, stirring occasionally., Discard bay leaves. Add 2 tablespoons lemon juice to each of 9 hot 1-qt. jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool.

CANNING PIZZA OR SPAGHETTI SAUCE FROM FRESH TOMATOES

Steps:

• Fill a large pot with water; bring to a boil. Fill a bowl with ice water. Place tomatoes into the boiling water, working in batches, 30 to 45 seconds. Remove from the boiling water; plunge into ice water. Peel off tomato skins; cut in half. Remove the seeds using your finger or a spoon. Place in a colander to drain.
• Heat olive oil in a skillet over medium heat; place onion into the skillet. Cook and stir until the onions become translucent, about 5 minutes.
• Combine tomatoes, onion, lemon juice, red wine, garlic, celery, basil, red sweet pepper, salt, bay leaves, and ground black pepper in a large pot over medium heat; cook and stir over until tomatoes break down and sauce thickens, about 10 minutes.
• Sterilize 8 pint-size jars and lids in boiling water for at least 5 minutes. Pack tomato sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Top with clean lids and screw on rings.
• Fill water bath canner with water according to manufacturer's instructions. Bring to a boil and lower jars into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Process for 35 minutes for pints.
• Remove the jars from the water bath canner and place onto a cloth-covered or wood surface, several inches apart, until cool, 8 hours to overnight. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

CANNED FRESH TOMATO SPAGHETTI SAUCE

Steps:

• Cut tomatoes, run through food processor, then through food mill, and put into a large pan to cook.
• Meanwhile cut up the garlic and onions and cook in oil in a separate pan, then run through the food mill.
• Add onions, garlic, and remaining ingredients to tomatoes and slowly heat to a boil. Boil stirring occasionally until thick (about 2 hours).
• To can, pour into clean hot quart jars, leaving 1/2 inch head space.
• Process 40 minute in a boiling water bath.