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
CANNED SPAGHETTI SAUCE (AKA: ITALIAN-STYLE TOMATO SAUCE)
Homemade spaghetti sauce is not out of your reach, and it tastes so much better than the stuff from the store! These simple steps will guide you to canning success. Recipe courtesy of Ball® Home Canning Fresh Preserving.
Provided by Ball Canning
Categories Canning + Preserving
Time 1h55m
Number Of Ingredients 11
Steps:
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- Combine 1 cup of tomato purée, onion, celery, carrot and garlic in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring frequently. Reduce heat, cover and boil gently until vegetables are tender, about 5 minutes. While maintaining a steady boil, add remaining tomato purée, 1 cup at a time, stirring frequently. Stir in lemon juice, salt, black pepper and hot pepper flakes. Increase heat to high and bring to a full rolling boil; boil hard, stirring frequently, until mixture is reduced by one third, about 15 minutes.
- Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more sauce to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
- Process filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Nutrition Facts : Calories 75 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 4 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/2 cup, Sodium 448 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
SPAGHETTI SAUCE FOR CANNING
Great tasting sauce. I wanted a recipe that would provide a smooth texture as well as have a few chunks in it. I like chunks but children prefer smooth. A compromise that works for us. Since tomatoes vary in acid levels adjust seasonings and sugar to your tastes.
Provided by kaymoon
Categories Low Protein
Time 4h30m
Yield 11 1/2 pints
Number Of Ingredients 9
Steps:
- Prepare tomatoes, washed, peeled and chopped. Reserve 4 cups and set aside.
- Prepare garlic. To roast garlic place garlic cloves on aluminum foil and drizzle with olive oil. wrap foil around garlic, sealing edges. Roast at 350 degrees for 30 minute or until tender. Cool and remove papery skins.
- Saute 3 cups chopped onion until translucent. Reserve 1 cup and set aside.
- Mix all ingredients except reserved tomatoes and onions. Cook tomato mixture over medium heat until heated through and then simmer for 30 minutes.
- Using a food processor or immersion blender and puree tomato mixture until smooth.
- Continue simmering for another hour to an hour and a half until tomato sauce thickens.
- Add reserved tomatoes and onion.
- Adjust seasonings to taste.
- Heat thoroughly.
- Ladle sauce into hot jars leaving a 1 inch headspace. Process pints 20 minutes and quarts 25 minutes at 10 lbs pressure in a steam-pressure canner.
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
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
TANGY SPAGHETTI SAUCE FOR CANNING
This is a very mild spaghetti sauce. Thick and chunky just like we like it. I make this with the veggies from my garden. I have tired many different homemade sauces and this is the first one that has wowed my DH.
Provided by barefootmommawv
Categories Canning
Time 1h55m
Yield 7-8 quarts
Number Of Ingredients 15
Steps:
- Add all ingredients to stock pot.
- Heat to boiling.
- Reduce heat.
- Simmer, partially covered for 2 hours.
- Stir occasionally.
- After it has simmered, fill clean sterilized jars to within 1/2 inch of top of jar. Put on cap, screw the band finger tight.
- Process for 35 minutes for quart jars in a water bath.
- ** You can also freeze in quart size freezer bags.
- This sauce is great on any pasta dish.
Nutrition Facts : Calories 256.6, Fat 1.8, SaturatedFat 0.3, Sodium 2517.6, Carbohydrate 58.2, Fiber 13.2, Sugar 38.2, Protein 12.1
HOMEMADE SPAGHETTI SAUCE (HOMECANNING)
this is from my neighbor. her version of spaghetti sauce. cook time does not include time for water to boil in canner.
Provided by kdp4640
Categories Sauces
Time 2h25m
Yield 20 pints
Number Of Ingredients 10
Steps:
- Mix all ingredients together in large pot.
- Simmer for 2 hours AFTER it starts to boil, stirring occasionally.
- Fill jars, leaving one-inch headspace; wipe rims, place lids and screw bands on fingertip-tight.
- For pints, pressure can for 20 minutes@ 10# pressure.
- For quarts, pressure 25 minutes@ 10# pressure.
- Makes about 20 pints or about 10 quarts.
SPAGHETTI SAUCE WITH MEAT (FOR CANNING)
Posted in response to a request. Recipe is from the Ball Blue Book. Prep time is an estimate as I have not made this. Makes 6 pints or 3 quarts.
Provided by JillAZ
Categories Sauces
Time 2h15m
Yield 6 pints
Number Of Ingredients 13
Steps:
- Brown beef in a large stockpot.
- Drain off excess fat.
- Add onion and green peppers and cook slowly until tender.
- Add remaining ingredients; simmer until thick.
- If any fat remains, skim off top.
- Pour hot sauce into hot pint or quart jars, leaving 1 inch headspace.
- Adjust lids and bands.
- Process in a pressure canner.
- Pints for 1 hour, quarts for 1 hour and 15 minutes at 10 pounds pressure.
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- Combine all the ingredients except the lemon juice in a large 8-quart pot, stir to combine well, and bring to a boil. Reduce the heat and simmer for 1 hour, stirring often. Take out the bay leaf and discard. For a smoother consistency, use an immersion blender or transfer the sauce to a blender to process until smooth (optional).
- Pour 2 tablespoons of lemon juice into the bottom of sterilized, hot quart jars. Ladle in spaghetti sauce within 1/2-inch of the top. Wipe the rim of the jar with a clean, damp cloth. Place a canning lid and ring on each jar.
- Process the spaghetti sauce in a water or steam bath canner for 40 minutes (add 5 minutes if you live at 1,001 to 3,000 feet - if you live at higher elevation than that, you'll want to use a water bath canner since steam bath canners shouldn't be used to process jars longer than 45 minutes).
- Remove the jars carefully from the water or steam bath and let cool to room temperature. Check to make sure the jars have sealed correctly (lightly press the top of the lid; it should be firm - if the center bubbles up and down when you press on it, it hasn’t sealed correctly and will need to be refrigerated or re-processed).
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