Friday, July 6, 2012

Canning Spaghetti Sauce

Canning Spaghetti Sauce with no meat

You will need to know how to use a pressure canner.  
Yield for this recipe is about 9 or 10 pints according to how much you cook it down. Can be doubled.

This Spaghetti Sauce must be processed in a pressure canner because it contains low acid vegetables and no acid is added to it.

  • 30 lbs tomatoes
  • 1 cup chopped onions
  • 5 cloves garlic, minced
  • 1 cup chopped celery or green pepper
  • 1 lb fresh mushrooms, sliced (optional)
  • 4-1/2 tsp salt
  • 2 tbsp Oregano
  • 2 tbsp Minced Parsley
  • 2 tbsp Basil
  • 2 tsp black pepper
  • 1/4 cup brown sugar
  • 1/4 cup vegetable oil
  • Bay Leaf (Optional)
Caution: Do not increase the proportion of onions, peppers, or mushrooms. 

 The first thing you need to do when home canning spaghetti sauce is to prepare tomato sauce.

I cook my tomatoes down in a large roaster to make the sauce.  Cook overnight, Use a stick blender if you have one and then press through a food mill to remove skins and seeds.

If needed simmer tomato sauce uncovered, in large saucepan until thick enough for serving.
The amount of sauce may be reduced by nearly one-half.

Saute chopped onion, chopped bell pepper (or celery) and minced garlic in the vegetable oil. Cook until veggies are tender.

Add vegetables to sauce once it is as thick as you want it. Stir in salt, spices and sugar.
Take out the bay leaves at this point if you used them.

Fill hot jars with hot sauce, leaving 1 inch head space.  Remove air bubbles.  Wipe rims of jars with a paper towel dipped in vinegar. 

Place lids and rings on jar and tighten down finger tight.
Place jars in pressure canner and vent steam for a full 10 minutes.  Process according to Charts.

Table 1. Recommended process time for Spaghetti Sauce Without Meat in a dial-gauge pressure canner.
Canner Gauge Pressure (PSI) at Altitudes of
Style of PackJar SizeProcess Time0 - 2,000 ft2,001 - 4,000 ft4,001 - 6,000 ft6,001 - 8,000 ft
HotPints20 min11 lb12 lb13 lb14 lb

Table 2. Recommended process time for Spaghetti Sauce Without Meat in a weighted-gauge pressure canner.
Canner Gauge Pressure (PSI) at Altitudes of
Style of PackJar SizeProcess Time0 - 1,000 ftAbove 1,000 ft
HotPints20 min10 lb15 lb

Let pressure drop naturally.  Wait 2 minutes and remove your vent regulator.  Wait 10 minutes and open your canner.  Be careful, it is hot.  Wait 10 more minutes to allow jars to adjust to the room temperature and remove jars.  Place on counter to cool for 24 hours. 

Label and Store in a cool, dark place.

Reference:  NCHFP