Wednesday, September 1, 2010

Spaghetti Sauce

I have tried several different spaghetti sauce recipes and always come back to this.  We love it and it looks so pretty in the jars.

16 lbs. tomatoes (about 32 cups)
4 c. onions, chopped finely
1/4 c. garlic, minced
1 c. olive oil
1/4 c. basil
1/4 c. oregano
1 T. sugar
2 T. salt
2 t. pepper
2--12 oz. cans tomato paste

1.  Chop, blend, puree (it is completely up to you--we blend ours because my kids don't like chunks) your tomatoes and place in a very thick bottomed pot.  Saute onions, garlic and oil together until onions are translucent.  Add to tomatoes along with basil, oregano, sugar, salt, pepper and paste.  Simmer for 2-3 hours, or until it reaches your desired thickness.

2.  Process in steam bath canner 20 minutes for quarts and 15 minutes for pints.  Follow your canners directions and remember because the spaghetti sauce is very hot you do not need use cold water in your canner.  Start with hot water and place on medium high heat and start timing from the time steam starts coming out.

28 comments:

Dottie said...

Wow! This recipe looks great! However, I'm new to canning (or will be this summer) and i have a family that can be picky about foods. How can I cut down the recipe to try it first before making enough to can?

Anonymous said...

How much doesthis make?

Anonymous said...

How much does this make??

Anonymous said...

How much does this make?

Anonymous said...

when adding the veggies to the tomatoes, is it just the veggies or the oil too?

Anonymous said...

All...
this is not my recipe but just to try to be helpful...
Dottie - I would cut the recipe by 4, I think that would make 6-8 cups of sauce.

Looking at the amount of tomatoes I expect this recipe makes 6-7 quarts, about a canner full.

I think the olive oil is expected to be added to the sauce.

Anonymous said...

Im not sure but I believe the general rule of thumb is 20lb tomato makes 7-9 PINTS....

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Jamy Pingeton said...

Why is there no lemon juice or citric acid in this recipe. Alot of the other canning recipes say you need it. I prefer not use it. What is right?

Unknown said...

I know that you are not supposed to mess with the ingredients in a canning recipe because it can alter the acidity, but do you think that I could change the recipe to 2 cups of onion and 2 cups of green pepper?

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