The canning frenzy continues.....this week spaghetti sauce.
I love the cute cafe style jar lids. They have that Italian vibe to them :)
If you have tons of tomatoes and are looking for a way to use them up all in one day, I recommend spaghetti sauce. The sauce simmered down so much, we only got 9 quarts but that's ok!
I really thought with three large soup pots that I would be filling jar after jar. Tomatoes just have so much water in them, that's just what happens. The good part about having three different pots going, is you can spice each one a little different if you wish.
So if you're feeling adventurous.......can yourself some spaghetti sauce.
Homemade Canned Spaghetti Sauce
16 cups tomatoes, peeled, cored and chopped
1 1/2 cups onions, chopped
1 bell green pepper, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
3 bay leaves
2 TB basil
2 TB oregano
2 tsp. Italian seasoning
1/4 tsp. black pepper
3 TB white sugar
1 tsp. crushed red peppers
2 tsp. salt (adjusting to taste)
Add all ingredients to a large soup pot. We tripled this recipe, in three different pots.
Bring to a boil and gently simmer for 1 to 2 hours. Simmering isn't necessary but I wanted to make sure my onions were tender.
Place mixture in warm, sterlized jars. Place clean and boiled jar lids and rings, wiping jars to assure they seal.
Process in water bath or canning pressure cooker. We used a pressure cooker, please see instructions for your region for time and pressure.
When all jars have popped and sealed, store in cool room.