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ISO: Tried and True Spaghetti Sauce for Canning

Last post Sep 09, 2008 12:40 PM by Mrs_Lucci_N_FL . 3 replies.


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  • ISO: Tried and True Spaghetti Sauce for Canning

    Does anyone out there have a tried and true spaghetti sauce recipe we could use for canning?  My SIL and I wanted to do a little canning with tomatoes.  I would so appreciate it.  Beth

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  • Re: ISO: Tried and True Spaghetti Sauce for Canning

    I made some spaghetti sauce this year to can and after I had it canned I talked to a rep from the Extension Office and she said I needed to freeze it because it was not a tested recipe.  She said the oil in my recipe required it to be pressure canned but she couldn't say how long because it was not a tested recipe.  I had to DUMP OUT my sauce into freezer containers and put that beautiful sauce in the freezer - about killed me... The recipe below is NOT the one I used.  I used one I got off this BB, but since it wasn't "tested" I froze it to be on the safe side.

     

    Jeanna

     

    Anyway, I looked up a "tested" recipe for spaghetti sauce.  And found this one  If you don't use this one I suggest you call your county extension office and get a tested recipe.  Then you will be safe!

     

    Spaghetti Sauce without Meat

    • 30 lbs tomatoes
    • 1 cup chopped onions
    • 5 cloves garlic, minced
    • 1 cup chopped celery or green pepper
    • 1 lb fresh mushrooms, sliced (optional)
    • 4-1/2 tsp salt
    • 2 tbsp oregano
    • 4 tbsp minced parsley
    • 2 tsp black pepper
    • 1/4 cup brown sugar
    • 1/4 cup vegetable oil

    Yield: About 9 pints

    Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

    Procedure: Caution: Do not increase the proportion of onions, peppers, or mushrooms. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and quarter tomatoes. Boil 20 minutes, uncovered, in large saucepan. Put through food mill or sieve. Saute onions, garlic, celery or peppers, and mushrooms (if desired) in vegetable oil until tender. Combine sauteed vegetables andtomatoes and add remainder of spices, salt, and sugar. Bring to a boil. 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 and process according to the recommendations in Table 1 or Table 2, depending on the method of canning used.

    Table 1. Recommended process time for Spaghetti Sauce Without Meat in a dial-gauge pressure canner.
      Canner Gauge Pressure (PSI) at Altitudes of
    Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
    Hot Pints 20 min 11 lb 12 lb 13 lb 14 lb
    Quarts 25 11 12 13 14

     

    Table 2. Recommended process time for Spaghetti Sauce Without Meat in a weighted-gauge pressure canner.
      Canner Gauge Pressure (PSI) at Altitudes of
    Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft
    Hot Pints 20 min 10 lb 15 lb
    Quarts 25 10 15
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  • Re: ISO: Tried and True Spaghetti Sauce for Canning

    One more note about making spaghetti sauce - my family is so picky - won't eat chunks so after peeling and quartering the tomatoes, I just put them in the blender and blended them until they were smooth.  I measured this "puree" to come up with the right measurement of "cups" of tomatoes.

     

    Jeanna

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  • Re: ISO: Tried and True Spaghetti Sauce for Canning

    I've canned spaghetti sauce -- and have a recipe, just not with me at work.  What I find better then spaghetti sauce is to make "canned" diced tomatoes.  That way you can whip up great real sauce by just adding a can of tomato paste -- or you can use the diced tomatoes for any other dish -- like soups, or really anything that uses the canned diced tomatoes.  You wouldn't have to worry about "testing" it...

    Just wash / chop/dice the tomatoes or use a food processor.  Then boil the beejeebers out of them -- add some Italian spices with a bit of lemon and put in hot jars & seal.

    This method works for me better -- I'll can pint jars and quarts -- and then be able to use them throughout the year.  I'll fry up some Italian sausage, add one of my jars... toss with pasta maybe add green pepper, onion or olives... and ta da ... dinner is done.

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