Pasta Sauce Canning What You Grow

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Holly shows how to make home canned pasta sauce from garden tomatoes

Homemade Canned Spaghetti Sauce
Ingredients:
25 pounds of tomatoes (about 60-65)
4 onions, finely chopped
4 green peppers, finely chopped
8 garlic cloves, minced
2 (12 ounce) cans of tomato paste
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried rosemary
1 tablespoon dried thyme
2 tablespoons Worcestershire sauce
bottled lemon juice

Directions:
1. Wash and peel the tomatoes. To make peeling tomatoes easier, blanch them in boiling water for 60 seconds and then plunge them into ice-cold water. Core the tomatoes and cut them in halves or quarters. Put the tomatoes into a large pot and bring them to a boil over medium high heat. (Be sure to stir them constantly so that they don’t burn on the bottom!) Reduce heat and simmer for 20 minutes or until the tomatoes start breaking down into small pieces.

2. Add the tomato paste to the tomatoes and stir to mix thoroughly.

3. Cut onions and green peppers into chunks and process in a food processor until finely chopped. Add to the simmering tomatoes and stir.

4. Mince the garlic cloves and add to the pot.

5. Stir to mix thoroughly and allow the sauce to simmer for 30 minutes. Continue to stir the sauce constantly.

6. Add the oregano, rosemary, basil, thyme, and Worcestershire sauce. Stir to mix thoroughly and simmer for an additional 10 minutes.

6. Meanwhile, prepare your canning equipment by washing your jars, lids, and screw bands. Sterilize the jars by submerging them in hot water.Add the lids to a separate pot of warm water and keep them warm. Fill your water-bath canner half full of water and heat it to simmering. Screw bands do not need to be kept warm.

7. Add 2 tablespoons of bottled lemon juice to each jar. Do not use fresh lemon juice.

8. Using a funnel, transfer the spaghetti sauce into the jars. Leave a 1/2 inch headspace at the top. Release any air bubbles with a spatula. Wipe the jar rim with a clean, damp cloth. Place a warm lid on each jar and hand tighten a screw band on. Do not over-tighten.

9. Place your jar rack in the water bath canner, suspending it with the handles on the edge and put your jars in the rack. Unhook the jar rack and carefully lower it into the hot water. Add more water if necessary to cover the jars with at least 1 inch of water. Heat the water to full, rolling boil for 40 minutes.

10. Remove your jars with a jar lifter and place them on a clean, dry kitchen towel away from drafts and allow them to cool completely for 12-24 hours. Test to make sure each jar has sealed and store in a cool, dark place.

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