HOMEMADE CANNED SPAGHETTI SAUCE
DIY canning spaghetti sauce recipes are a tomato grower's dream come true! Use up your garden bounty and enjoy it later in the year. -Tonya Branham, Mt. Olive, Alabama
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 9 quarts.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 118 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
BASIC CANNED SPAGHETTI SAUCE
Make and share this Basic Canned Spaghetti Sauce recipe from Food.com.
Provided by crazycookinmama
Categories Sauces
Time 3h30m
Yield 7 Pints
Number Of Ingredients 12
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.
Nutrition Facts : Calories 220.3, Fat 7.3, SaturatedFat 1, Sodium 38.8, Carbohydrate 37.5, Fiber 9.8, Sugar 23.3, Protein 7
CANNED SPAGHETTI SAUCE
This is a simple spaghetti sauce to make that doesn't require the Tomato Juice to be simmered for hours so that it is thicker. I have adapted it from my Aunt Sharon's spaghetti sauce recipe this year, and when I told her what I had done, she told me I had created a new recipe. The secret is the Roma Tomatoes. This takes about two hours of cooking then simply can it. I use this for Goulash, Spaghetti, and Lasagna. I usually try to get my kids, 3 and 5 to help juice the tomatoes. My 5 year old likes to turn the crank and my 3 year old fills the hopper.
Provided by MichiganSuperstar
Categories One Dish Meal
Time 2h30m
Yield 6 quarts, 25-30 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 69.5, Fat 0.5, SaturatedFat 0.1, Sodium 1343.6, Carbohydrate 15.8, Fiber 3.7, Sugar 10.5, Protein 3
SPAGHETTI SAUCE - CANNED
I have tried many different sauce recipes and not one recipe has everything I was wanting in a spaghetti sauce. So I took everything I liked from each recipe and called it my own.
Provided by jorgydee
Categories Onions
Time 2h30m
Yield 8 quarts, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large stock pot add tomatoes, onions, peppers, garlic, mushrooms, celery, tomato juice, sweet basil and Italian seasoning.
- Simmer, stirring occasionally, over medium heat for 30 minutes.
- Add sugar and salt and simmer 15 - 30 minutes longer, reducing liquid.
- Add spaghetti sauce, tomato paste and spaghetti sauce mix.
- Taste, add more seasonings if desired.
- Ladle into sterile pint or quart jars, leaving 1/2 inches head space.
- Process 10 minutes in hot water bath.
- *I use Mom's Pantry Italian seasoning, but you can use any Italian seasoning containing basil, rosemary, oregano and thyme.
- I do not do any chopping in a food processor, I do all of it by hand.
- I use heaping tablespoons for the sweet basil and the Italian seasoning.
Nutrition Facts : Calories 1730.8, Fat 26.6, SaturatedFat 0.8, Sodium 18511.5, Carbohydrate 351.5, Fiber 78.3, Sugar 260.2, Protein 58.9
THE BEST CANNED SPAGHETTI SAUCE
I found this recipe in a cookbook published by a family from my hometown. I have never prepared this recipe. I am posting it in response to a request. I'm sorry that I can't be more exact about how many tomatoes. The original recipe calls for 1/2 bushel and I don't know how many lbs, etc. that would be. I do know that it's 16 Quarts. I don't know how much time is involved in the preparation of this recipe. I think you could brown some ground beef or make some meatballs when you open a jar of this sauce or simply use it as is for a meatless meal. NOTE: After the recipe was reviewed, I looked at the amount of salt called for. I agree that it's probably way too much. I would think that you could probably use 1/4 cup of salt and it would be just fine, so I edited the recipe to reflect this change.
Provided by Julie in TX
Categories Sauces
Time 10m
Yield 10 Quarts
Number Of Ingredients 11
Steps:
- Blanch tomatoes in boiling water.
- Take out of water and put into an ice bath.
- Skin should slip off easily.
- Chop garlic, hot peppers, bell peppers and onions in a food processor.
- Put cooking oil in a large stock pot over medium heat.
- Add garlic, peppers and onions and cook until the vegetables are tender, stirring often.
- Remove vegetables from the oil and drain well on paper towels.
- Discard any oil left in the pan.
- Put the tomatoes in the food processor and pulse until they are coarsely chopped.
- Mix the garlic, peppers and onions with the tomato paste, sugar, salt, basil and oregano in the large stock pot.
- Stir in the tomatoes and mix well.
- Bring the mixture to a rolling boil.
- Pour into clean, hot quart jars.
- Seal.
- Process in a pressure cooker at 5 pounds pressure for 10 minutes.
Nutrition Facts : Calories 913.5, Fat 46.9, SaturatedFat 6.4, Sodium 3979.2, Carbohydrate 122.8, Fiber 23.3, Sugar 85, Protein 18.9
SPAGHETTI SAUCE FOR CANNING
This is an all purpose pasta sauce my family makes every summer and enjoy all year. Don't be intimidated as each batch not including cooking time requires about an hour of your time.
Provided by Bridget Elaine
Categories Sauces
Time 3h
Yield 12-14 quarts, 12-14 serving(s)
Number Of Ingredients 10
Steps:
- You will need 12 to 14 quart size mason jars with lids and rings, sanatized and ready to go.
- Place olive oil, onions and peppers in a large pot and cook till tender.
- Wash tomatoes and cut in quarters.
- Place tomatoes into several large pots with a cup of water in each on and cook till soft.
- Once tomatoes are soft run them through a food mill and put juice into a large pot ( 20 qt works well).
- Once onions and peppers are soft drain he juice and oil from them and reserve liquid for future batches.
- Once the peppers and onions are drained place them in the juice from the tomatoes.
- Add the Garlic, Sugar, Salt, Oregano, and Basil. Bring to a boil and simmer for 1 1/2 hours, stirring every 15 minutes or so.
- Add the Tomatoe paste and cook for a half hour more.
- Place the jars in your oven on the lowest setting.
- Place the lids in a pan of simmering water.
- Fill jars one at a time and lid right away.
- Place the jars on a counter and cover with a towel and do not distuirb for 24 hours.
- Enjoy all year long.
- For those of you who don't want to use the above canning method you may use whatever method you like. This is the way we do it and we never have any problems.
Nutrition Facts : Calories 508.9, Fat 36.6, SaturatedFat 5.1, Sodium 5325.5, Carbohydrate 45.9, Fiber 6.4, Sugar 32.5, Protein 5.3
CANNED FRESH TOMATO SPAGHETTI SAUCE
I've always loved homemade spaghetti sauce and this one is my favorite. If you like your sauce chunky don't run through food mill, I usually make some smooth and some chunky. Also the original recipe called for 2 Hot peppers to be cooked in the oil with the garlic and onions.
Provided by Chef Jen 1
Categories Sauces
Time 3h
Yield 10 quarts, 10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 264.6, Fat 3.4, SaturatedFat 0.5, Sodium 6676.6, Carbohydrate 58.8, Fiber 6.1, Sugar 47.5, Protein 6.1
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