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Homemade Canned Spaghetti Sauce

Source of Recipe

Taste of Home


Recipe Introduction

"DIY canning spaghetti sauce recipes are a tomato grower's dream come true! Use up your garden bounty and enjoy it later in the year."

Recipe Link: https://tinyurl.com/34nu39h5

List of Ingredients

â—¦ 25 pounds tomatoes (about 80 medium)
â—¦ 4 large green peppers, seeded
â—¦ 4 large onions, cut into wedges
â—¦ 2 cans (12 ounces each) tomato paste
â—¦ ¼ cup canola oil
â—¦ â…” cup sugar
â—¦ ¼ cup salt
â—¦ 8 cloves garlic, minced
â—¦ 4 teaspoons dried oregano
â—¦ 2 teaspoons dried parsley flakes
â—¦ 2 teaspoons dried basil
â—¦ 2 teaspoons crushed red pepper flakes
â—¦ 2 teaspoons Worcestershire sauce
â—¦ 2 bay leaves
â—¦ 1 cup plus 2 tablespoons bottled lemon juice


Recipe

In a Dutch oven, bring 2 quarts water to a boil.

Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30 to 60 seconds. Remove each tomato and immediately plunge into ice water. Peel and quarter tomatoes; place in a stockpot.

Pulse green peppers and onions in batches in a food processor until finely chopped; transfer to stockpot. Stir in next eleven ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, 4 to 5 hours, stirring occasionally. Discard bay leaves.

Add 2 tablespoons lemon juice to each of nine hot 1-quart jars. Ladle hot mixture into jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool.

Makes 9 quarts