Spaghetti Sauce is a staple at our house. We use it for so many things. It takes some work, but your kitchen will smell like Little Italy ~ it smells SO GOOD! We’ve canned spaghetti sauce both with meat and without meat. What we’ve found is that the processing time is much less and the jars much cleaner if you can it without meat. If you can this with meat you’re looking at pressure canning it for 90 minutes, whereas; without meat it’s water bathed for 40 minutes. This recipe yields 12 quarts and fills one roasting pan. You can also cook it in a stock pot.
Let the fun begin:
- 25 lbs of tomatoes
- 4 large green peppers, seeded and diced
- 4 large onions, diced
- 4 cans (6 oz) tomato paste
- 1 cup olive oil
- 2/3 cup sugar
- 1/4 cup salt
- 8 garlic cloves, minced
- 4 tsp dried oregano
- 2 tsp dried parsley flakes
- 2 tsp crushed red pepper flakes
- 2 tsp Worcestershire sauce
- 2 bay leaves
Tomatoes can be cored, quartered and processed through a juicer OR blanched, cored, peeled and cooked, depending on the texture of spaghetti sauce you prefer. We juiced our tomatoes for this recipe.
Dice the green pepper and onions. Mince the garlic. Combine all the ingredients in a large pot or roasting pan. Simmer for 4-5 hours or until it’s the thickness you desire.
Discard the bay leaves. Jar up the sauce in sterile jars and add 2 tsp of lemon juice to each jar for added acidity (if desired). The recipe that I used called for the extra lemon juice, however our tomatoes are very high in acid and we don’t add the lemon juice. Wipe rims with a sterile cloth, place 2 piece hot lid and ring, tighten. Waterbath for 40 minutes.