Canned Spaghetti Sauce
Kathey Jo Hickey-Van Otten
- 1/2 box
- garden tomatoes, half a bushel, roma is best, but can use other kinds
- 1/2 c
- sea or kosher salt, at least, taste to get it right
- 1/2 c
- 1/2 can(s)
- parsley and basil mixed together
- 1/4 c
- black pepper
- 1/2 c
- good wine, red or white, which you prefer
- 1 c
- agave nector or if don't have use the sugar
- 2 c
- chopped large onions
- 2 c
- chopped green bell pepper
- 2 c
- red bell pepper
- canner filled half full with water, boiling
- pressure cooker
How to Make Canned Spaghetti Sauce
- 1First step is to boil the water in canner where the tomatoes are place after washing them off and taking the green tops off. You will want to give them a 3 minute bath at least and them them out. You can do smaller batches which I will do, so the tomatoes are bathed equally in time.
- 2Take out the tomatoes and peel the skins off. They will squeeze out quickly and without effort. Place the tomatoes in blender or food processor to grind to almost a puree but not quite that liquid. A little chunky perhaps, which is great.
- 3Empty the canner, wash out and set on stove. Place the chopped up tomatoes in canner and set the heat to medium. You will cook the liquid out of the tomatoes to where whatever thickness you want. This can take hours. I at one time, started at 8 at night and just turned it down a little more and went to bed at midnight. When I got up at 6:30 am, i turned it up and cooked a few more hours. I like mine to be a little on the thick side. It won't always take 8 hours either, just your choice of thickness. Every 20 minutes or so, stir stir stir the canner from the bottom and sides which helps it thicken up and don't burn it.
- 4When reached the desired thickness of sauce, then you can start adding the spices and onions...the amounts is about what I use, go by your taste. I love VERY FLAVORED food, so do not just DUMP the amount I have given, it might be to much for you. Taste it to get it right for you. Continue cooking..
- 5Add the wine and sugar, again to your taste. More or less, so taste it. Always TASTE IT...Stir all the time, especially the bottom and sides of canner, it will add to the thicken of the sauce.
- 6By now the sauce should be where you want it..turn off stove and get your jars ready. They should have already been washed. Have the lids ready too. Don't need to sterilze as the processing will do that. This should make about 8 quarts..yep that is all.
- 7Be sure to clean off the tops of the jar, wipe it clean so the lids will seal. Place in pressure cooking that is filled half full with water. Place lid on and turn the stove on high. When the pressure cooker starts to whistler, then turn down the heat to medium low and let it cook for 20 minutes...turn off heat and let it cool down by itself. Don't put under water. Will take about an hour or less..
- 8When I make spaghetti I just add the meat and start the noodles boiling....you can cook meat into the sauce before canning too...just depends upon what you want to do.