Canning Homemade Spaghetti Sauce.
This is a must can here at our place.
This is a basic sauce that is very versatile.
For step-by-step instructions with pictures go here.
*Hot Water Bath (45 minutes for quarts) is the processing method used for “Seasoned Tomato Sauce” in the Ball Blue Book. It is what I have always used here in Kentucky for my spaghetti sauce. Other sources, recipes, and certain elevations require pressure canning for spaghetti sauce. Please check requirements for your area before canning.
Peel tomatoes (blanch if you hate peeling). Use a food mill (or your hands) to remove seeds and separate juice. Removing seeds improves flavor & texture. Removing some juice will shorten cooking time.
Put tomatoes (will be mostly flesh) into a heavy saucepan (it's OK if a few seeds sneak in). Add onions, garlic, oregano, basil, salt, and oil. Bring to a simmer. Cook until desired thickness.
Add 2 Tbsp lemon juice (or vinegar) to each quart jar (1 tbsp for pints). Fill hot jars with spaghetti sauce. Leave 1/2 inch head space. Wipe rims. Adjust lids. Process 45 minutes in boiling, hot-water bath* (35 minutes for pints).
Disclaimer: Always follow directions specific to your equipment and elevation for canning. Dispose of any home-canned goods that show signs of spoilage which can include: bulging lids, leaking, corrosion, cloudy, mushy, moldy foods or disagreeable odors.
