Canning Homemade Spaghetti Sauce.
This is a must can here at our place. Having quarts of homegrown, homemade spaghetti sauce in the pantry is a sure way to pull off a quick, delicious dinner when I have no time for cooking.
This is a basic sauce that is very versatile. With jars of this Spaghetti Sauce I can make:
- baked spaghetti
- pizza sauce
- spaghetti & meatballs
- marinara for dipping
- Or any other dish that involves a seasoned tomato sauce
Must have this in the pantry!
Canning Note: Hot water baths and pressure canning can be used to process this spaghetti sauce. I have always used a Hot Water Bath here in Kentucky for canning this recipe. Other sources and certain elevations require pressure canning for spaghetti sauce. Please check requirements for your area before canning.
RECIPE NOTE: This is a variation of the Seasoned Tomato Sauce Recipe from the Ball Blue Book. It is canned using a boiling hot water bath. Be sure to use red tomatoes, since other colors can be low acid. High acid is needed for water bath canning.
Before we get started on the sauce we need to peel the tomatoes. For a detailed lesson in blanching go here. It’s so easy and fast.
Here’s the net-net on blanching:
- Cut out core
- Cut an “X” on the bottom
- Dunk in boiling water
- Transfer to cold water
- Slip off peels
You can make spaghetti sauce with the whole tomato (flesh, seeds, juice & all). I do not recommend it.
If you use the entire tomato your sauce will include seeds & juice.
I like my spaghetti sauce without seeds. I also like a thicker sauce, so I’m going to bi-pass the juice.
You could use all the juice and just cook the sauce down to desired thickness. This takes time. This is also a pain in the neck.
If I separate the juice now instead of leaving it in & cooking it “down” I accomplish two things:
- My Spaghetti Sauce is done faster
- I get quarts of fresh tomato juice in my pantry.
Less cooking time & quarts of tomato juice – “Yes, Pick me!”
I’ll show you how I do it………
You could use a food mill. If you are like me and do not have a food mill you can just shove all the seeds out with your thumbs and toss the tomato “meat/flesh” into your giant saucepot for the sauce. No need to get EVERY seed out. It’s OK if some seeds make it into your sauce.
Notice how I am using a strainer to catch all the seeds? What is draining into the pitcher underneath the strainer is pure, beautiful, tomato juice that I will be putting in cans later. Go here to see how I can the juice. Yea!
Once the seeds are out, get in there with your hands and start squishing. You could use a potato masher, but this is more fun.
Just keep squishing, Just keep squishing, Just keep squishing, squishing, squishing……… I am Dory, by the way.
Next chop some fresh garlic (mandatory) and a few green peppers (optional). Throw these in the giant pot with the tomatoes.
Now, run out to your barn and get some onions and go to the garden for some fresh basil and oregano.
Chop the basil & oregano to smithereens & throw it in the pot too.
Bring this to a simmer and let it thicken. If you left out all the tomato juice you will be done thickening your sauce in under an hour. If you threw in the entire tomato (juice & all) into your pot you
may will be simmering this concoction for…. all day.
Did you know that every spaghetti sauce recipe in the world says, “Cook sauce in a large pot over medium-high heat until volume is reduced by one-half.”
Reduced by one-half!
It might as well say, “Why don’t you just die?”
Who has time for “cook until volume is reduced by one-half?” Not me. Which is why I got the juice out earlier during the de-seeding stage of the spaghetti sauce escapades.
So, now we don’t have to babysit spaghetti sauce all day.
Add 2 Tablespoons lemon juice to each quart jar. (1 tbsp for pints)
This winter you will be glad you did!
Homemade Spaghetti Sauce
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