Preserving Summer's Bounty: Canning Your Own Spaghetti Sauce
Summer is the time for fresh, vibrant ingredients, and what better way to capture that deliciousness than by canning your own spaghetti sauce? This simple recipe allows you to enjoy the taste of summer all year round.
Ingredients:
- 2 pounds ripe tomatoes, cored and chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1/2 cup olive oil
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup sugar (optional, for balancing acidity)
Equipment:
- Large pot
- Immersion blender
- Canning jars and lids
- Jar lifter
- Canning funnel
- Water bath canner
- Ladle
Instructions:
1. Prepare the Ingredients:
- Wash and sterilize your canning jars and lids.
- Fill your water bath canner with water and bring to a simmer.
2. Cook the Sauce:
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and garlic and cook until softened, about 5 minutes.
- Add the chopped tomatoes, basil, parsley, oregano, salt, pepper, and sugar (if using). Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
- Use an immersion blender to puree the sauce until it reaches your desired consistency.
3. Canning:
- Using a ladle, fill the sterilized jars with the hot sauce, leaving 1/2 inch of headspace.
- Wipe the jar rims clean with a damp cloth.
- Place the lids on the jars and tighten the bands.
- Place the filled jars in the simmering water bath canner, making sure the jars are fully submerged.
- Process the jars for 45 minutes, making sure the water is constantly simmering.
- Carefully remove the jars from the canner using a jar lifter and place them on a clean kitchen towel to cool completely.
- As the jars cool, you should hear a "popping" sound as the lids seal.
Tips:
- You can adjust the recipe to your taste. Try adding different herbs like rosemary or thyme, or spices like chili flakes.
- Don't overfill the jars, as this can prevent proper sealing.
- Always use a water bath canner for safe processing. Never use a pressure canner for this recipe, as the sauce does not have enough acidity to be preserved using that method.
Enjoy!
Once the jars are cool, store them in a cool, dark place. Your homemade spaghetti sauce is now ready to enjoy whenever you crave a taste of summer.
