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How To Make Homemade Spaghetti Sauce - Using a Water Bath 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 Water Bath Canner for 30 minutes. (Can be processed for 12 minutes in a pressure canner.)
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