Spaghetti Sauce Canning Recipe
A good spaghetti sauce recipe is helpful in processing a bountiful summer harvest of tomatoes and preparing for year-round food needs.
This one is from the Complete Guide to Home Canning and Preserving and has been tested to assure canning safety. This recipe uses a pressure canner for the jarring step.
Classic Spaghetti Sauce Canning Recipe
This recipe makes about 9 pints or 4.5 quarts
30 pounds tomatoes (regular or heirloom are best)
1 cup chopped onion
5 cloves garlic, minced
1 cup chopped green pepper, or celery
1 pound fresh sliced mushrooms
4.5 teaspoons salt
2 tablespoons oregano
4 tablespoons minced parsley
2 tsp black pepper
1/4 cup brown sugar
1/4 cup olive oil
Wash tomatoes and dip in boiling water for up to a minute, until skins split. Dip in cold water and slip off skins.
Remove cores, and cut tomatoes into quarters. Boil tomatoes 20 minutes in a large uncovered saucepan. Process tomato mixture through a food mill or sieve to remove seeds.
Saute onions, garlic, celery or pepper, and mushrooms in olive oil until tender. Combine sauteed vegetables and tomatoes and add remaining spices, salt and suagr. bring to a boil. Simmer, uncovered, until thick enough for serving over pasta. Stir frequently during this time to prevent burning.
Fill jars, leaving a one-inch head-space on each. clean rims, put on lids and process in a weighted -gauge pressure canner as follows:
At 0- 1,000 feet elevation, process pints for 20 minutes or quarts for 25 minutes at 10 lb pressure. Above 1,000 feet, increase pressure to 15 pounds (time remains the same).
