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How To Make Homemade Spaghetti Sauce - Using a Pressure Canner

Recipe adapted from a family recipe. Processing times adapted from the USDA "Complete Guide to Home Canning".

Recipe Submitted by: Regina Sayers of Ivanhoe, Va


Makes 10 to 12 quarts or 20 - 25 pints.
Classic Tomato Sauce
Tomatoes (cored and  quartered)
4 gallons
Onions (chopped)
6 Cups
Green Bell Peppers (chopped)
4 (individual peppers)
Garlic Powder
1 Pinch
Vegetable Oil
1 Pint
Oregano
1 Tbsp.
Basil
1 Tbsp.
Canning Salt
1/2 Cup
Sugar
1 Cup
Cayenne Pepper (optional)
1/2 tsp.
Tomato Paste
5 ( 12 oz. ) cans

 

Prepare
  1. Prepare tomatoes, onions, and peppers.
  2. Cook tomatoes, onions, peppers, and garlic for 1 1/2 hours.
  3. Take off and run through strainer. (I choose to use my blender a few cups at a time on puree' and then pour through colander to get out the seeds and skins.)


 

Make

  1. Add remaining ingredients, stir well.
  2. Bring to a boil and cook until thick.




Preserve

  1. Pour into jars, leaving 1" headspace.
  2. Process in Pressure Canner for 12 minutes at 10 psi. (Can be processed for 30 minutes in a water bath canner.)
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