Best Canned Chunky Tomato And Vegetable Sauce Recipes

CHUNKY GARDEN VEGETABLE SPAGHETTI SAUCE

Steps:

• In a large saucepan or medium stock pot, heat olive oil over medium heat for two minutes. Add in the onion, garlic, carrots, green pepper, and summer squash. Cook until onions turn translucent and vegetables start to soften, about 5-8 minutes, stirring occasionally.
• Increase temperature to medium-high. Add tomatoes and spices. Stir to combine. Bring mixture to a boil stirring occasionally. When sauce reaches a boil, reduce heat to medium-low and allow to simmer for 2 to 2 1/2 hours. The longer you let it simmer the fewer chunks there will be. Stir occasionally to prevent any sticking to the bottom of the pan.
• Remove from heat.
• Use sauce immediately or allow to cool completely before transferring sauce to freezer safe containers. Keep a container in the refrigerator for up to two weeks if you want to use the sauce shortly. Store the rest in the freezer.

JILL'S FAVORITE CANNED TOMATO SAUCE RECIPE

Steps:

• Wash the tomatoes and remove the ends and any damaged spots. Quarter them and deseed them by running your fingers down the middle and scraping out the bulk of the seeds and juice. Puree the tomatoes in a food processor or blender.
• (OR, you can run the tomatoes through a food mill and save yourself a lot of time! When I'm using my food mill, I wash them, remove any bad spots, and that's it- the machine does the rest.)
• Sauté the onions and garlic in the olive oil in a large pot. Add the tomatoes, pepper, sugar, and salt. Bring to a simmer and allow to reduce by about one-half. If you are using very juicy tomatoes, this can take 3-5 hours.
• The most important part of homemade tomato sauce is the tasting! Tomatoes greatly differ from variety to variety, so you must taste as you go.
• In order to keep the ratios of high acid to low acid foods at a safe level in this recipe, you cannot increase the amount of onions or garlic you use, but you CAN increase the herbs, sugar, or salt.
• Once the sauce has reduced by half and the flavor is where you want it to be, add 1 tablespoon of lemon juice to each pint jar and 2 tablespoons of lemon juice to each quart jar.
• Ladle the sauce into the jars, leaving 1/2-inch headspace.
• Process pints for 35 minutes and quarts for 40 minutes in a hot water bath canner. (Keep in mind that you may have to adjust your processing time according to your altitude.)
• REMEMBER: Don't start timing until the water has returned to a boil with the filled jars inside.
• Store your sealed jars in a cool, dark place. I use this all-purpose sauce in all sorts of recipes- add basil and oregano to give it an Italian twist, or add chili powder and cumin for Mexican food.

GARDEN VEGETABLE TOMATO SAUCE

Steps:

• Preheat oven to 400°. Place the first 6 ingredients in a roasting pan; toss with oil, garlic and seasonings. Roast until tender, 50-60 minutes, stirring occasionally. Cool slightly., Transfer half of the vegetables to a food processor; add 1 can of tomatoes. Process until smooth; remove to a 6-qt. stockpot. Repeat with remaining roasted vegetables and tomatoes., Add wine to sauce; bring to a boil. Simmer, uncovered, 10 minutes to allow flavors to blend, stirring occasionally., Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

TANGY SPAGHETTI SAUCE FOR CANNING

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.

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.

THREE TOMATO VEGETABLE SAUCE (CANNING)

Steps:

• Combine tomatoes, garlic, celery, carrots, onion, zucchini and green pepper in a large pot. Add 3/4 cup water and bring to a boil.
• Reduce heat and simmer, uncovered, for 25 minutes until sauce begins to thicken.
• Soak sun-dried tomatoes in boiling water until softened. Drain, chop, and add to sauce.
• Add wine, vinegar, bay leaves, salt, oregano, basil, sugar and peppers.
• Continue to boil gently until sauce is desired consistency. This may take up to an hour.
• Discard bay leaves and stir in parsley.
• Ladle sauce into hot sterilized jars to within 1/2 inch of top and seal.
• Process in a hot water bath 35 minutes for pints, 40 minutes for quarts.
• Yield will vary according to your ingredients.
• Use on pasta adding fresh herbs, grated cheese and/or additional vegetables. Add a protein such as beans, sausage or tofu for a complete meal. Stir into soups or stews. Add to casserole dishes. This sauce can be used in many ways.
• Time does not include processing time.