Canned Spaghetti Sauce
Experience the joy of homemade Italian cuisine with this easy canned spaghetti sauce recipe! Made with fresh tomatoes, whiffy herbs, and a touch of garlic, this sauce brings the rich and robust flavors of an Italian grandmother’s kitchen to your pantry. The secret? An easy preservation guide that leads you through the process of how to make and can spaghetti sauce. No preservatives, no additives, just pure, succulent homemade goodness that’s ready whenever you are.
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Canning Spaghetti Sauce
Canning spaghetti sauce is the perfect way to preserve all those tomatoes ripening on the vine in your garden. Don’t worry; if you don’t have a garden, you can go out and buy ripe tomatoes in zillion and save a ton of money over ownership spaghetti sauce in the store.
Why You Should Try This Weightier Canned Spaghetti Sauce Recipe
This is a tried-and-true spaghetti sauce recipe you can rely on to be perfect for canning. Preservation spaghetti sauce made with fresh ripe tomatoes in your own kitchen is way largest than any sauce you can buy in a store. Homemade canned spaghetti sauce is within your reach, and you’ll love this recipe’s rich, savory flavor.
Canned Spaghetti Sauce Recipe – Ingredients You Will Need
Homemade canned spaghetti sauce ways you will unchangingly have a jar of this succulent sauce handy. Here are the ingredients:
- Tomatoes
- Onions
- Garlic
- Celery or untried pepper
- Mushrooms (optional)
- Vegetable oil
- Oregano
- Fresh parsley
- Salt and woebegone pepper
- Brown sugar
Equipment Needed
- Pressure canner or water-bath canner
- Canning rack
- 8 pint-sized preservation jars or 4 quart-sized jars
- Canning jar lids and bands (new lids for each jar, bands can be reused)
- Canning ladle, funnel, and bubble popper
- Canning jar lifter
- Large saucepan
- Skillet
- Food strainer or food mill
How to Prepare Spaghetti Sauce for Canning
This is how to make this homemade spaghetti sauce preservation recipe:
- Dip the tomatoes in humid water to split the skins.
- Dip them in unprepossessed water and peel off the skins. Remove the cores and cut the tomatoes into quarters.
- Boil the tomatoes for 20 minutes over medium-high heat, then strain them through a sieve.
- Sauté the onions, garlic, celery or pepper, and mushrooms (if desired) until tender.
- Combine the vegetables, tomatoes, salt, oregano, parsley, woebegone pepper, and sugar in a large stockpot and bring to a boil.
- Simmer, stirring frequently, until you have a thick sauce.
How to Can Spaghetti Sauce
- Sterilize your jars by humid them in a large pot for 10 minutes (the water should imbricate the jars). Keep them hot until you’re ready to use them.
- Using a preservation funnel, fill the jars with the hot spaghetti sauce, leaving well-nigh 1 inch of headspace. Remove air frothing and retread the headspace, if necessary, by subtracting or removing sauce.
- Wipe the rims of the jars clean, place the lids on, and screw on the rings until they’re finger-tight.
- Using a jar lifter, thoughtfully lower the jars into the pot of humid water, making sure they’re fully submerged and at least 1 inch of water is over the tops of the jars. Swash for 35 minutes for pint jars and 40 minutes for quart jars.
- Using the jar lifter, thoughtfully remove the jars and place them on a towel or cooling rack on the counter. Leave them undisturbed for 12 to 24 hours. You’ll hear a popping sound as they cool, which ways they’re sealing.
- After they’re cool, trammels the seal by pressing the part-way of each lid. If it doesn’t pop back, it’s sealed. If a jar doesn’t seal, store it in the fridge and use it within a week.
Remember, these instructions are for preservation high-acid foods using a water suffuse preservation method. Unchangingly follow safety guidelines to ensure you’re preserving supplies safely.
Frequently Asked Questions
Tomatoes come in many variegated varieties. Some tomatoes are weightier for slicing, while others make increasingly flavorful tomato sauce. See this guide to the ten weightier tomatoes for tomato sauce.
Water suffuse preservation involves immersing jars in humid water to skiver most organisms that rationalization supplies spoilage, suitable for high-acid foods like jams and pickles. Pressure preservation utilizes upper temperature (above humid point) performable under pressure to skiver increasingly resistant yes-man and spores, making it towardly for low-acid foods such as meats and vegetables.
You can add ground whinge or ground Italian sausage only if you plan to pressure can your sauce. Do not add meat if you are going to use water-bath preservation – it will not be unscratched to eat.
Absolutely! This spaghetti sauce recipe freezes really well and lasts for several months in freezer tons or freezer-safe containers. If you want to add increasingly random ingredients like ground whinge or uneaten veggies, freezing is a good way to go if you are worried well-nigh venom levels.
A lot depends on the type of preservation process you choose. However, whichever way you go, you will need preservation jars. See unelevated for an equipment list.
How Can You Use Home-Canned Spaghetti Sauce?
Homemade canned spaghetti sauce is so versatile. The name may say spaghetti, but it’s sure to wilt one of your favorite staples and not just on pasta. Here are some dishes that are perfect for this sauce:
- Lasagna
- Stuffed Shells
- Chicken Parmesan
- Chicken Cacciatore
- Minestrone Soup
- Use it as a pizza sauce by subtracting a little tomato paste to thicken it up.
How Long Does Canned Spaghetti Sauce Last?
Unopened: You can store unopened spaghetti sauce in a cupboard for virtually 12 to 18 months.
Opened – Once opened, the sauce will often stay fresh for a week in the refrigerator surpassing the air starts to create a mold on top.
Home Preservation Resources
Although this recipe is suited for preservation with the water suffuse method, this post is not intended to be a guide on canning. Please go to other sites for detailed information well-nigh canning. Here are some sites to trammels out:
- How to Can Homemade Tomato Sauce
- Using Pressure Canners
- Water Suffuse and Pressure Preservation Instructions
Favorite Sauce Recipes
- Bolognese Sauce
- Creamy Alfredo Sauce
- Hollandaise Sauce
- Katsu Sauce
- Marinara Sauce
- Red Clam Sauce
- Spaghetti Meat Sauce
- Sweet and Sour Sauce
- Thai Peanut Sauce
- Vodka Sauce
Popular Spaghetti Recipes
Check out increasingly of my easy sauce recipes and the weightier Italian recipes on CopyKat!
Canned Spaghetti Sauce
Ingredients
- 30 pounds tomatoes
- 1 cup chopped onions
- 5 cloves garlic, minced
- 1 cup chopped celery or untried pepper
- 1 pound fresh mushrooms, sliced (optional)
- 1/4 cup vegetable oil
- 4 1/2 teaspoons salt
- 2 tablespoons oregano
- 4 tablespoons minced parsley
- 2 teaspoons woebegone pepper
- 1/4 cup brown sugar
Instructions
- Wash tomatoes and dip them in humid water for 30 to 60 seconds or until the skins split. Dip in unprepossessed water and slip off the skins. Remove cores and quarter tomatoes.
- Boil the tomatoes for 20 minutes, uncovered, in a large saucepan. Put through a supplies mill or sieve. Sauté onions, garlic, celery or peppers, and mushrooms (if desired) in vegetable oil until tender. Combine sautéed vegetables, tomatoes, salt, oregano, parsley, woebegone pepper, and sugar. Bring to a boil.
- Simmer uncovered, until thick unbearable for serving. At this time the initial volume will have been reduced by nearly one-half. Stir commonly to stave burning. Fill jars, leaving 1-inch headspace. Retread lids.
- Dial Gauge Canner – Process at 11 pounds pressure – Pints 20 minutes and Quarts 25 minutes.Weighted Gauge Canner – Process at 10 pounds pressure – Pints 20 minutes and Quarts 25 minutes.
