Spaghetti Sauce
This is a basic spaghetti sauce bursting with summer’s bounty. It is the garlic & salt lovers spaghetti sauce – well-rounded tangy sauce filled with fresh herbs. Great for pasta, dips, marinara and makes the perfect base for meat sauces.
Recipe Notes

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 heavy sauce pan (it’s OK if a few seeds sneak in).  Add onions, peppers, 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.

*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 and certain elevations require pressure canning for spaghetti sauce.  Please check requirements for your area before canning.

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