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August 25, 2004

Spaghetti Sauce for Canning

I found this recipe online last year, and it was great--though I ended up freezing it rather than canning it then.

Marilyn Crandall's Spaghetti Sauce for Canning

Ingredients :
1/2 cup salad oil
4 x cloves garlic
4 med onions
4 x green bell peppers
20 lb tomatoes
1/4 cup sugar
1/4 cup chopped parsley
2 tbl oregano leaves
2 tbl salt
3/4 tsp pepper
2 tsp basil
2 x bay leaves

Method :
Use the blender to liquefy tomatoes, onions, garlic, and peppers. Put in large kettle. Add other ingredients. Cook until desired thickness. Process in water bath, as you would other tomato preserves.

Makes 10 pints.

My notes:
1. Let the blender do the work! Use the olive oil or keep a bit of previously whirled tomatoes in the blender, and add the tomatoes whole, peppers de-seeded, and onions halved. Works great.
2. After washing the tomatoes, be sure to dry them well before blending them.
3. I add about a 1/4 tsp. of citric acid to the top of each jar--just as an extra preservative.
4. Don't alter the proportions of tomatoes/other veggies, to keep the sauce safe for canning.


Posted by TulipGirl  |  12:44 PM|  TrackBack (0)  |   Words

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Mmmmmmmmmmm, this sounds good; but I'm too afraid to can. I guess I can revise it down for two family meals.

I've been wanting a good homemade tomato sauce for quite awhile.

Posted by: Rachel Ann at August 29, 2004 05:42 AM

I was too afraid to can it last year--getting more bold each year! *L* Instead I froze it. (In jars--though freezer ziplock bags would work great.) It sure comes in handy--I use it as a base for chili, in spaghetti and lasagna, and cook it down so it's a little thicker for pizza. This recipe made 5 1.5 liter jars and 3 .5 liter jars. Errr. . . so that's 9 liters?

One thing that I didn't remember, when I started making it this week, was how long I like to have it simmer until it's a flavor/consistency that I like. I ended staying up MUCH later than I had planned.

Posted by: TulipGirl at August 29, 2004 05:51 AM

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