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Homemade Canned Spaghetti Sauce Recipe
Preserve garden-fresh tomatoes with this easy canning recipe. Rich, flavorful sauce with no preservatives, ready whenever you need it!
👥 30 Servings⏱️ Prep & Cook: 3h⏳ Prep: 1h🔥 Cook: 2h👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
📝 Preparation Steps
1
Wash tomatoes and dip them in boiling water for 30 to ⏱️ 60 seconds or until the skins split. Dip in cold water and slip off the skins. Remove cores and quarter tomatoes.
tomatoes30 pounds
2
Boil the tomatoes for ⏱️ 20 minutes, uncovered, in a large saucepan. Put through a food mill or sieve. Sauté onions, garlic, celery or peppers, and mushrooms (if desired) in vegetable oil until tender. Combine sautéed vegetables, tomatoes, salt, oregano, parsley, black pepper, and sugar. Bring to a boil.
tomatoes30 poundschopped onions1 cupgarlic, minced5 clovesfresh mushrooms, sliced (optional)1 poundoregano2 tablespoonsminced parsley4 tablespoonsblack pepper2 teaspoons
3
Simmer uncovered, until thick enough for serving. At this time the initial volume will have been reduced by nearly one-half. Stir frequently to avoid burning. Fill jars, leaving 1-inch headspace. Adjust lids.
4
Dial Gauge Canner - Process at 11 pounds pressure - Pints ⏱️ 20 minutes and Quarts ⏱️ 25 minutes.Weighted Gauge Canner - Process at 10 pounds pressure - Pints ⏱️ 20 minutes and Quarts ⏱️ 25 minutes.
Nutrition Facts
calories
112 kcal
fat Content
2 g
serving Size
1 serving
fiber Content
5 g
sugar Content
14 g
sodium Content
79 mg
protein Content
4 g
carbohydrate Content
21 g
saturated Fat Content
1 g
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