Best Spaghetti Sauce Canned Recipes

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.

CANNED FRESH TOMATO SPAGHETTI SAUCE

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.

BASIC CANNED SPAGHETTI SAUCE

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.

THE BEST CANNED SPAGHETTI SAUCE

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.

CANNED SPAGHETTI SAUCE

Steps:

• 1. First step is to boil the water in canner where the tomatoes are place after washing them off and taking the green tops off. You will want to give them a 3 minute bath at least and them them out. You can do smaller batches which I will do, so the tomatoes are bathed equally in time.
• 2. Take out the tomatoes and peel the skins off. They will squeeze out quickly and without effort. Place the tomatoes in blender or food processor to grind to almost a puree but not quite that liquid. A little chunky perhaps, which is great.
• 3. Empty the canner, wash out and set on stove. Place the chopped up tomatoes in canner and set the heat to medium. You will cook the liquid out of the tomatoes to where whatever thickness you want. This can take hours. I at one time, started at 8 at night and just turned it down a little more and went to bed at midnight. When I got up at 6:30 am, i turned it up and cooked a few more hours. I like mine to be a little on the thick side. It won't always take 8 hours either, just your choice of thickness. Every 20 minutes or so, stir stir stir the canner from the bottom and sides which helps it thicken up and don't burn it.
• 4. When reached the desired thickness of sauce, then you can start adding the spices and onions...the amounts is about what I use, go by your taste. I love VERY FLAVORED food, so do not just DUMP the amount I have given, it might be to much for you. Taste it to get it right for you. Continue cooking..
• 5. Add the wine and sugar, again to your taste. More or less, so taste it. Always TASTE IT...Stir all the time, especially the bottom and sides of canner, it will add to the thicken of the sauce.
• 6. By now the sauce should be where you want it..turn off stove and get your jars ready. They should have already been washed. Have the lids ready too. Don't need to sterilze as the processing will do that. This should make about 8 quarts..yep that is all.
• 7. Be sure to clean off the tops of the jar, wipe it clean so the lids will seal. Place in pressure cooking that is filled half full with water. Place lid on and turn the stove on high. When the pressure cooker starts to whistler, then turn down the heat to medium low and let it cook for 20 minutes...turn off heat and let it cool down by itself. Don't put under water. Will take about an hour or less..
• 8. When I make spaghetti I just add the meat and start the noodles boiling....you can cook meat into the sauce before canning too...just depends upon what you want to do.

CANNED SPAGHETTI SAUCE

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.

SPAGHETTI SAUCE - CANNED

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.