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Homemade Canned Spaghetti Sauce




Source of Recipe


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Recipe Introduction


Homemade Canned Spaghetti Sauce is FAR better than anything you can find in a store. You'll love the rich, savory flavor. The best way to use fresh garden tomatoes!



List of Ingredients




25 Lbs. tomatoes
5 onions
4 large red bell peppers
1 large green bell pepper
4 (6oz) cans tomato paste
1/4 c. soy sauce I know it sounds weird, just trust me
3 Tbsp. Worcestershire sauce
2/3 c. packed brown sugar
1/4 c. salt
10 cloves garlic chopped or minced
3 Tbsp. dried oregano
3 Tbsp. dried basil
2 tsp. red pepper flakes
2 bay leaves
1 1/4 c. Lemon juice for jars


Recipe



Fill a large pot or Dutch oven half-way with water, bring to a boil. Using a slotted spoon, add tomatoes one at a time until you can't fit any more (about 8-10 tomatoes). Boil for 1-2 minutes. Remove tomatoes one at a time with slotted spoon and plunge in an icewater bath. Peel and quarter tomatoes.
In a food processor, cover and process green peppers and onions in batches until finely chopped (if you want to add extra flavor, saute the peppers and onions in a little oil and a pinch of salt before processing).
In a large stockpot, combine the tomatoes (do not discard excess juices from the tomatoes), onion/pepper mixture, tomato paste, soy sauce, Worcestershire sauce, brown sugar, salt, garlic, oregano, basil, pepper flakes, and bay leaves. If you want to make your sauce thick and smooth, use an immersion blender to blend the tomatoes until smooth with no large chunks (you can also blend it in batches in a blender). Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 hours, stirring every 15 minutes or so (tomatoes burn easily so keep an eye on it). Discard bay leaves.
Add 2 tablespoons lemon juice 9 or 10 hot 1-quart. jars (depending on how much you have). Ladle hot mixture into jars, leaving 1/2-in. headspace at the top. Remove air bubbles; wipe rims and adjust lids. Process for 40 minutes in a boiling-water canner.
**NOTE***The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

You will notice that there is soy sauce in the recipe… it is not a typo! Don’t ask me why but we always add soy sauce to our spaghetti sauce. It gives it a deep, rich flavor that salt just can’t provide. Don’t leave it out. If you are wanting to reduce the sodium, leave the salt out.