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Make and Can Spaghetti Sauce!

Canning Homemade Spaghetti Sauce.

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This is a must can here at our place.  Having quarts of homegrown, homemade spaghetti sauce in the pantry is a sure way to pull off a quick, delicious dinner when I have no time for cooking.

This is a basic sauce that is very versatile.  With jars of this Spaghetti Sauce I can make:

  • baked spaghetti
  • lasagna
  • marsetti
  • pizza sauce
  • spaghetti & meatballs
  • marinara for dipping
  • Or any other dish that involves a seasoned tomato sauce

Must have this in the pantry!

Canning Note:  Hot water baths and pressure canning can be used to process this spaghetti sauce.  I have always used a Hot Water Bath here in Kentucky for canning this recipe.  Other sources and certain elevations require pressure canning for spaghetti sauce.  Please check requirements for your area before canning.

tomato Collage 2

Before we get started on the sauce we need to peel the tomatoes.  For a detailed lesson in blanching go here.  It’s so easy and fast.

Here’s the net-net on blanching:

  1. Cut out core
  2. Cut an “X” on the bottom
  3. Dunk in boiling water
  4. Transfer to cold water
  5. Slip off peels

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You can make spaghetti sauce with the whole tomato (flesh, seeds, juice & all).  I do not recommend it.

Why?

If you use the entire tomato your sauce will include seeds & juice.

I like my spaghetti sauce without seeds.  I also like a thicker sauce, so I’m going to bi-pass the juice.

You could use all the juice and just cook the sauce down to desired thickness.  This takes time.  This is also a pain in the neck.

If I separate the juice now instead of leaving it in & cooking it “down” I accomplish two things:

  1. My Spaghetti Sauce is done faster
  2. I get quarts of fresh tomato juice in my pantry.

Less cooking time & quarts of tomato juice – “Yes, Pick me!”

I’ll show you how I do it………

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You could use a food mill.  If you are like me and do not have a food mill you can just shove all the seeds out with your thumbs and toss the tomato “meat/flesh” into your giant saucepot for the sauce.  No need to get EVERY seed out.  It’s OK if some seeds make it into your sauce.

Notice how I am using a strainer to catch all the seeds?  What is draining into the pitcher underneath the strainer is pure, beautiful, tomato juice that I will be putting in cans later.  Go here to see how I can the juice.  Yea!

Spaghetti sauce and tomato juice all canned the same day.  Bonus!
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Once the seeds are out, get in there with your hands and start squishing.  You could use a potato masher, but this is more fun.

Just keep squishing, Just keep squishing, Just keep squishing, squishing, squishing………  I am Dory, by the way.

Keep squishing until the tomatoes are no longer tomatoes.  You want a pot of gloop.  

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Next chop some fresh garlic (behind the peppers) and some green peppers (in front of the garlic).  Throw these in the giant pot with the tomatoes.

NOTE:  The green peppers are completely optional.  It will give you a sweeter, more garden-y flavor.  If you want a straight garlic, onion, herb sauce, just leave out the peppers.  tomato 14

Now, run out to your barn and get some onions and go to the garden for some fresh basil and oregano.

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Chop up the onions & toss them into the pot with the tomatoes.
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Chop the basil & oregano to smithereens & throw it in the pot too.

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Add salt.
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Add oil.tomato 23

Bring this to a simmer and let it thicken.  If you left out all the tomato juice you will be done thickening your sauce in under an hour.  If you threw in the entire tomato (juice & all) into your pot you may will be simmering this concoction for…. all day.

Did you know that every spaghetti sauce recipe in the world says, “Cook sauce in a large pot over medium-high heat until volume is reduced by one-half.”

Reduced by one-half!

It might as well say, “Why don’t you just die?”

Who has time for “cook until volume is reduced by one-half?”  Not me.  Which is why I got the juice out earlier during the de-seeding stage of the spaghetti sauce escapades.

So, now we don’t have to babysit spaghetti sauce all day.

You’re welcome.  tomato 24

Add 2 Tablespoons lemon juice to each quart jar.  (1 tbsp for pints)

Do not forget the lemon juice or you could poison yourself – must put in the lemon juice. 2 Tablespoons to each quart.  
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Fill hot jars with simmering, spaghetti sauce.  Wipe rims with a damp, clean cloth.   Adjust lids finger-tip tight (tight, but not so tight that Hulk couldn’t open them).  tomato 26

Process in boiling, hot-water bath* for 45 minutes (35 for pints).  Be sure to start timer after water begins boiling.  tomato 33

This winter you will be glad you did!

Homemade Spaghetti Sauce

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Happy Canning!

Candi

*Hot Water Bath (45 minutes for quarts) is the processing method used for “Seasoned Tomato Sauce” in the Ball Blue Book.  It is what I have always used here in Kentucky for my spaghetti sauce.  Other sources and certain elevations require pressure canning for spaghetti sauce.  Please check requirements for your area before canning.
Print Recipe
Spaghetti Sauce
This is a basic spaghetti sauce bursting with summer's bounty. It is the garlic & salt lovers spaghetti sauce - well-rounded tangy sauce filled with fresh herbs. Great for pasta, dips, marinara and makes the perfect base for meat sauces.
Course Main Dish
Cuisine Canning, Italian
Servings
Batch
Ingredients
Course Main Dish
Cuisine Canning, Italian
Servings
Batch
Ingredients
Recipe Notes

Peel tomatoes (blanch if you hate peeling).  Use a food mill (or your hands) to remove seeds and separate juice.  Removing seeds improves flavor & texture.  Removing some juice will shorten cooking time.

Put tomatoes (will be mostly flesh) into heavy sauce pan (it's OK if a few seeds sneak in).  Add onions, peppers, garlic, oregano, basil, salt, and oil.  Bring to a simmer. Cook until desired thickness.

Add 2 Tbsp lemon juice (or vinegar) to each quart jar (1 tbsp for pints).  Fill hot jars with spaghetti sauce.  Leave 1/2 inch head space. Wipe rims.  Adjust lids.  Process 45 minutes in boiling, hot-water bath* (35 minutes for pints).

Disclaimer:  Always follow directions specific to your equipment and elevation for canning.  Dispose of any home canned goods that show signs of spoilage which can include: bulging lids, leaking, corrosion, cloudy, mushy, moldy foods or disagreeable odors.

*Hot Water Bath (45 minutes for quarts) is the processing method used for "Seasoned Tomato Sauce" in the Ball Blue Book.  It is what I have always used here in Kentucky for my spaghetti sauce.  Other sources and certain elevations require pressure canning for spaghetti sauce.  Please check requirements for your area before canning.
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