Best Canning Recipe for Spaghetti Sauce: A Delicious Way to Preserve Summer Flavors
Summer is the perfect time to make a big batch of homemade spaghetti sauce, and canning it is a great way to enjoy those delicious flavors all year long. This recipe combines the best of both worlds, with a simple, yet flavorful sauce that's perfect for canning and serving.
Why Homemade Spaghetti Sauce is the Best
- Fresh, vibrant flavors: The taste of fresh, ripe tomatoes simply cannot be replicated with store-bought sauce.
- Customization: You can add your favorite herbs, spices, and even vegetables to create a sauce that is truly unique.
- Cost-effective: Making your own sauce saves money compared to buying jars of sauce from the store.
Ingredients:
- 8 lbs ripe tomatoes, peeled and chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1/2 cup olive oil
- 1/4 cup fresh basil, chopped
- 1 tablespoon dried oregano
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Equipment:
- Large stockpot
- Food mill or blender (optional)
- Canning jars (pint or quart size)
- Canning lids and rings
- Water bath canner
- Jar lifter
- Canning funnel
Instructions:
1. Prepare the Tomatoes:
- Wash and peel the tomatoes. You can do this by blanching them in boiling water for 30 seconds, then plunging them into ice water. The skin should easily slip off.
- Chop the tomatoes into chunks.
2. Sauté the Vegetables:
- Heat the olive oil in a large stockpot over medium heat.
- Add the onions and garlic and cook until softened, about 5 minutes.
3. Combine the Sauce:
- Add the chopped tomatoes, basil, oregano, sugar, salt, black pepper, and red pepper flakes to the pot.
- Bring to a boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally.
4. Process the Sauce:
- Optional: Use a food mill or blender to puree the sauce if you prefer a smoother consistency.
- Ladle the hot sauce into clean, sterilized canning jars, leaving about 1/2 inch headspace.
- Wipe the rims of the jars clean.
- Place the lids and rings on the jars, making sure they are tightly sealed.
- Process the jars in a boiling water bath canner for 45 minutes (for pint jars) or 55 minutes (for quart jars) at an altitude of 1,000 feet or lower. If you are at a higher altitude, consult a canning chart for specific processing times.
5. Cool and Store:
- Carefully remove the jars from the canner and let them cool completely.
- You should hear a "popping" sound as the lids seal, creating a vacuum.
- Store the jars in a cool, dark place.
Tips:
- Add Flavor: Experiment with different herbs and spices to customize your sauce. Try adding a pinch of rosemary, thyme, or paprika for extra flavor.
- Make it Spicy: Add more red pepper flakes for a spicier sauce.
- Use a Food Mill: If you don’t have a food mill, use a potato masher to break up some of the larger chunks of tomatoes.
Enjoy Your Canned Spaghetti Sauce:
- Your canned sauce will be ready to enjoy in just a few weeks!
- Simply heat and serve over your favorite pasta, or use it as a base for other dishes.
This recipe will help you preserve the delicious taste of summer and enjoy your homemade spaghetti sauce year-round. Happy canning!
