Wednesday, September 11, 2013

How to can/preserve Spaghetti Sauce

Lets get right to it shall we?


If you have the Ball Blue book of canning,check out the step by step for canning Tomatoes pages,they will walk you through how to process tomatoes.

Spaghetti Sauce:


  • 10 pounds tomatoes
  • 1 zucchini squash
  • 1 yellow squash
  • one large sweet onion
  • 8 cloves garlic
  • 4 medium sweet peppers or equivalent 
  • 1 chipotle pepper
  • 1 can tomato paste
  • 1 tablespoon cinnamon basil
  • 1/2 teaspoon smokey paprika
  • 3 tablespoons brown sugar
  • 6 tablespoons lemon juice



First,gather up your tomatoes from,the garden,farmers market,or where ever you are getting them.  Bring them home and give them a good washing.  Most recipes I have ever read tell you to discard the skins and seeds,I do not.  Mostly because I do not like to waste,and also because I think that they add flavor,and vitamins.  (so if you want to discard them,by all means do so)



I like a nice chunky sauce with other veggies included,so add 4 medium sweet peppers or the equivalent,of your choice of peppers.


These are the ones I will be using in my sauce.


Dice up your tomatoes in bite sized pieces and place in a large stock pot.


Do the same with your sweet peppers.


Your one large sweet onion,I used a Walla Walla.


Next peel your garlic,and then mince it up and add it to the pot.


Your zucchini and yellow squash also get diced up and added to the mix.



If you like a little heat,add one or more of your favorite chili peppers.  I used a chipotle pepper,which just gives it a little zip.  (you probably will want to chop or mince it up first)  I also added 1 tablespoon cinnamon basil,1/2 teaspoon smokey paprika,three tablespoons brown sugar,and 6 tablespoons lemon juice.


One can of tomato paste,you could add two if you like a thicker sauce.  Now stir to incorporate all of the ingredients together.  place on the stove over a medium high heat and bring just to a boil.  Reduce the heat and simmer for an hour.


While the sauce simmers,gather your canning utensils together.


Sterilize your jars and lids.  I like to use my canner,that way the water is already hot and does not take that long to heat back up to boiling.


When the sauce has simmered for an hour you are ready to start filling jars.



I find using a saucer helps to keep any spills contained.


Using your ladle,fill each jar to leave a 1/4 inch headspace.


Using your bubble remover,slide it down the sides of the jar to bring the bubbles to the top.  I also do this in the center of the jar a couple of times.


Make sure to use your clean cloth to wipe down the rim and sides (where you will screw on the ring) so that you will have a clean surface,and get a good seal.


Now take the magnetic lid tool and remove one lid and ring from the water bath.


See how the tool is a little off center?  If you go towards the side of the ring,you will get both the ring and the lid,but if you get too close to the center you will only pick up the lid.


Place the lid on the jar and tighten,make sure to use the cloth on the jar so you do not burn your hand on the Hot jar.


Oops,not enough left to fill the jar!  If this happens,just place the jar in the refrigerator and use within a couple of days.


Time to put all the jars into the canner!  If you place the first jar in the center it will be much easier,as the rack will not tip to one side.


Place the next jars opposite of each other until you have placed all 7 jars in the canner.  Carefully unhook the rack from the sides of the canner and lower into the water bath.


Almost ready to put the lid on so the water will come to a boil.


Before placing the lid on add three tablespoons of plane white vinegar to the pot.  This will help to keep the jars from getting a white film on them while processing.  Be sure to check the altitude chart for the correct time to process.  The recipe I loosely followed said 35 minutes,but at my altitude the time was 50 minutes.  So check!


When the correct processing time has elapsed,use your jar lifter to remove the jars.  It is a little easier if you hook the rack onto the sides and then remove the jars.  However Mr. P removed them for me this time,and he didn't bother with the rack.


Place the jars in a draft free place to cool.  Making sure to check the seal(remember I also tug gently on the lids to make certain they have sealed) by pressing down in the center of the lid to make sure it does not pop back and forth.

2 comments:

  1. Good Morning CeLynn, What a fabulous way to preserve spaghetti sauce. I make spaghetti sauce to freeze, but I have never bottled it. I notice you used a special canner and a rack to place the jars on. Can I used a normal rack which will fit inside a saucepan.
    Thank you for such a detailed post. I can certainly follow this.
    Best Wishes
    Daphne

    ReplyDelete
  2. I have successfully canned my first batch of spaghetti sauce using this recipe! Thank you for the first seven pints. : )

    ReplyDelete

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