Best The Best Canned Spaghetti Sauce Recipes

CANNED SPAGHETTI SAUCE (AKA: ITALIAN-STYLE TOMATO SAUCE)

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.

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.

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.