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Spaghetti Sauce for Canning
Spaghetti Sauce for Canning
18# fresh tomatoes (equals about 4 gallons washed, peeled, and chopped)
3 cups chopped onions
4-6 roasted garlic cloves
1-4 tsp. olive oil
1/8-1/4 cup canning salt, start with less and add more to taste
6-8 tbls sugar, start with less and add more to taste
2 tbls dried oregano leaves
1 tbls dried basil leaves
2 6 oz. cans tomato sauce
3 cups chopped onions
4-6 roasted garlic cloves
1-4 tsp. olive oil
1/8-1/4 cup canning salt, start with less and add more to taste
6-8 tbls sugar, start with less and add more to taste
2 tbls dried oregano leaves
1 tbls dried basil leaves
2 6 oz. cans tomato sauce
Prepare tomatoes, washed, peeled,chopped. reserve 4 cups. Set aside.
Prepare garlic. To roast place garlic cloves on aluminum foil, drizzle with olive oil. Wrap foil around cloves sealing edges. Roast at 350 degrees for 30 minutes or until tender. Cool and remove skins.
Sauté 3 cups onion until clear. Reserve 1 cup and set aside.
Mix all ingredients except reserved tomatoes and onions. Cook tomato mixture over medium heat until heated thoroughly. Simmer 30 minutes.
Using a food processor, puree tomato mixture until smooth.
Continue simmering for another hour to an hour and half until sauce thickens.
Add reserved tomatoes and onion.
Adjust seasonings to taste.
Heat thoroughly.
Ladle sauce into hot jars leaving a 1 inch headspace. Process pints 20 minutes and quarts 25 minutes at 10# pressure in a steam pressure canner.
Prepare garlic. To roast place garlic cloves on aluminum foil, drizzle with olive oil. Wrap foil around cloves sealing edges. Roast at 350 degrees for 30 minutes or until tender. Cool and remove skins.
Sauté 3 cups onion until clear. Reserve 1 cup and set aside.
Mix all ingredients except reserved tomatoes and onions. Cook tomato mixture over medium heat until heated thoroughly. Simmer 30 minutes.
Using a food processor, puree tomato mixture until smooth.
Continue simmering for another hour to an hour and half until sauce thickens.
Add reserved tomatoes and onion.
Adjust seasonings to taste.
Heat thoroughly.
Ladle sauce into hot jars leaving a 1 inch headspace. Process pints 20 minutes and quarts 25 minutes at 10# pressure in a steam pressure canner.
