A Simple Guide to Canning Your Own Homemade Spaghetti Sauce
Who doesn't love a jar of homemade spaghetti sauce, simmering on the stove, ready to be poured over a plate of pasta? But what if you could enjoy that delicious taste all year round? Canning your own spaghetti sauce is a fun and rewarding way to preserve your culinary creations and enjoy fresh flavors even when the garden isn't producing.
The Benefits of Canning Your Spaghetti Sauce:
- Fresh Flavors: Skip the store-bought jar and enjoy the vibrant taste of fresh ingredients.
- Customizable Recipe: Add your favorite herbs, spices, and vegetables for a sauce that's truly your own.
- Cost-Effective: Save money on your grocery bill by using your own garden produce and bulk ingredients.
- Long Shelf Life: Enjoy homemade spaghetti sauce for months or even years!
Essential Equipment for Canning:
- Canning Jars: Wide-mouth quart jars are ideal for spaghetti sauce. Make sure they're in good condition with no cracks or chips.
- Canning Pot: A large stock pot with a rack for holding the jars is essential for processing.
- Jar Lifter: A jar lifter helps safely handle hot jars during the canning process.
- Jar Funnel: A funnel makes filling jars easier and prevents spills.
- Lid Magnet: A lid magnet keeps lids secure while you're filling the jars.
- Ladle: A ladle is useful for transferring hot sauce into the jars.
- Water Bath Canner: This is essential for processing the sauce to ensure proper sealing and safety.
A Simple Spaghetti Sauce Recipe:
Yields: 6-7 quarts Processing time: 90 minutes
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (28 ounce) can diced tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can tomato paste
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried Italian seasoning
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
- Prepare the Sauce: Heat olive oil in a large pot over medium heat. Sauté the onion until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Combine Ingredients: Add crushed tomatoes, diced tomatoes, tomato sauce, tomato paste, herbs, spices, sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
- Prepare Jars: Wash jars, lids, and bands in hot soapy water. Sterilize jars in a boiling water bath for 10 minutes. Keep lids and bands hot.
- Fill Jars: Ladle hot sauce into sterilized jars, leaving 1-inch headspace at the top.
- Wipe Rims: Wipe rims with a clean, damp cloth to remove any sauce residue.
- Add Lids: Place lids on jars and screw on bands finger-tight.
- Process Jars: Place jars in a water bath canner, ensuring jars are submerged by at least 1 inch. Bring water to a boil and process for 90 minutes.
- Remove Jars: Carefully remove jars from the canner using a jar lifter. Place jars on a towel-covered rack and allow to cool completely.
- Check Seals: Once cooled, gently press the center of the lids. If the lid doesn't move, the jar is properly sealed. If the lid pops up, the jar needs to be refrigerated and used within a week.
Enjoy Your Canned Spaghetti Sauce!
Once your sauce is completely cool, you can label and store it in a cool, dark place for up to a year. Enjoy the taste of fresh homemade spaghetti sauce whenever you crave it!
Tips for Success:
- Use fresh ingredients: For the best flavor, try to use fresh herbs and vegetables when possible.
- Experiment with flavors: Don't be afraid to customize your sauce with different herbs, spices, or vegetables.
- Follow canning instructions carefully: Proper processing time is crucial for ensuring safety.
- Store properly: Keep jars in a cool, dark place to maintain quality.
Now that you have the tools and knowledge, there's no reason to settle for store-bought sauce! Get canning and enjoy the delicious, homemade taste of your own creation all year long.
