Sweet and Savory Canning Recipes: A Complete Cookbook of Tasty Preserved Foods! by Thomas Kelly

Author:Thomas Kelly [Kelly, Thomas]
Language: eng
Format: epub
Publisher: UNKNOWN
Published: 2019-07-29T22:00:00+00:00

18 – Canned Tomato Onion Spaghetti Sauce

If you have lots of extra tomatoes in your garden, or perhaps a friend or neighbor does, this is a great way to put them to good use. Can them in season and enjoy this sauce year round.

Makes 9 quarts

Cooking + Prep Time: 2 1/2 hours

Ingredients: • 25 lbs. of tomatoes

• 4 de-seeded green peppers, large

• 4 wedge-cut onions, large

• 2 x 12-oz. cans of tomato paste

• 1/4 cup of oil, canola

• 2/3 cup of sugar

• 1/4 cup of salt, kosher

• 8 minced cloves of garlic

• 4 tsp. of oregano, dried

• 2 tsp. of parsley flakes, dried

• 2 tsp. of basil, dried

• 2 tsp. of crushed pepper flakes, red

• 2 bay leaves

• 2 tsp. of Worcestershire sauce

• 1 cup + 2 tbsp. of lemon juice, bottled

Instructions: 1. Bring two quarts of water to boil in Dutch oven. Place tomatoes in water for 1/2 to 1 minute. Remove tomatoes and plunge immediately into pan of ice water. Remove and then peel quarter them. Place tomatoes in pot.

2. Pulse the onions and peppers in food processor till chopped finely. Transfer them to pot. Add next 11 ingredients and water to cover all. Bring to boil. Reduce the heat and simmer, without covering, for four to five hours, while occasionally stirring.

3. Discard the bay leaves. Add 2 tbsp. of lemon juice in each of nine heated one-quart jars. Then ladle the mixture into the jars, while leaving 1/2-inch of head space. Remove air bubbles, if any. Wipe the rims and center the lids on the jars. Screw bands on and hand-tighten.

4. Place the jars into a canner with heated water. They should be covered by water. Bring to boil and process for 35-40 minutes. Then remove the jars and cool them.

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