Spagetti Sauce recipe for canning
- Thread starter buckley
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lesa
Garden Master
Welcome!! I just cooked my tomatoes down and canned. It takes about 30 minutes to turn it into sauce. Add a few spices and cook it until it is as thick as you like it. This way I can use the canned tomatoes in soups, etc. I am sure someone on here has a good recipe. Enjoy!
ducks4you
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Oregano, basil and thyme are easy to grow and you can add them to your sauce before it goes into the jar. WHATEVER makes your meal easier works for me! 
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journey11
Garden Master
Buckley! 
All good advice, but don't forget the garlic!
HiDelight
Deeply Rooted
Me to it is easier for me to just put up the tomatoes and then make sauce when I want itlesa said:
this is my sauce recipe and for sure you could can the finished product.
the trick is however cooking the tomatoes like they have been canned I think so precook them down a bit whole in their own juice ..I put them in a dutch oven and pour oil over them then roast them for fresh sauce so you could do this for your canned sauce and do a roasted tomato sauce with this recipe below
(I grow San Marzano )
have everything lined up
deep preheated skillet
squished roasted or canned tomatoes in a bowl
a nice olive oil to coat bottom of skillet
chopped garlic
handful of fresh chopped herbs ..flat parsley basil or dried oregano ..fresh does not taste the same in this
a glass of a good Pinot (for you too if you want!)
spoon of crushed red pepper
heat oil and quickly tossing and stirring add the garlic, herbs and red pepper sizzle just to release the aroma then add the wine first cook it off and then the tomatoes ..bring them to a boil ...boil stirring for 5 min then reduce and simmer about 15 or until the sauce deepens in color ..the sauce thickens and the olive oil comes to the top
this is a great base for putanesca if your tomatoes are watery add paste but add it to the sizzled herbs first to saute it and bring out the flavor
if you have a pressure canner you can can Sunday Gravy that is a very long project but so worth it
patandchickens
Deeply Rooted
If you are used to storeboughten spaghetti sauce, which is quite thick and homogeneous, you will have to do one of three things to get the same effect in homemade:
either a) put the tomato sauce in a seive or suchlike to drain off extra liquid for a while, then put back in the pot and finish cooking/spicing it; or b) add a whole lot of tomato paste (yours, which is a PITA to make in my opinion, or storeboughten); or c) there is some complex thing you can do with controlling the temperatures of the tomato sauce as you are first making it in order to prevent that watery fraction from separating out (this is easily done on an industrial scale but I have found it annoying and slllooowww to try to do at home and don't even remember the procedure offhand).
Otherwise, in terms of recipes, you can do basically anything you like in terms of adding herbs and spices and salt and a *little* sugar if desired; but do not add significant amounts of veggies as that can lower the pH and make it unsafe to just waterbath can. (Of course, if you have a pressure cooker you can do whatver you want
)
Good luck, have fun,
Pat
either a) put the tomato sauce in a seive or suchlike to drain off extra liquid for a while, then put back in the pot and finish cooking/spicing it; or b) add a whole lot of tomato paste (yours, which is a PITA to make in my opinion, or storeboughten); or c) there is some complex thing you can do with controlling the temperatures of the tomato sauce as you are first making it in order to prevent that watery fraction from separating out (this is easily done on an industrial scale but I have found it annoying and slllooowww to try to do at home and don't even remember the procedure offhand).
Otherwise, in terms of recipes, you can do basically anything you like in terms of adding herbs and spices and salt and a *little* sugar if desired; but do not add significant amounts of veggies as that can lower the pH and make it unsafe to just waterbath can. (Of course, if you have a pressure cooker you can do whatver you want
)Good luck, have fun,
Pat
HunkieDorie23
Deeply Rooted
Super Easy Recipe
Pizza / Spaghetti Sauce
3 garlic cloves
3 tablespoons olive or vegetable oil
2 quart tomato juice
2 tablespoons brown sugar
1 tablespoon Italian seasoning
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes (opt)
1 teaspoon minced, dried Onion
DIRECTIONS:
1.In a large saucepan, saute garlic in oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30-60 minutes or until sauce reaches desired thickness.
I have made this one and its really good. Makes about 3-4cups, of sauce but its thick...
You can use fresh herbs if you have them. This recipe I found on the web somewhere and it is the most like the sauces you buy at the store. This may not be your goal but it's what my kids prefer.
I usually can my tomatoes into juice when it's hot so I am not spending all summer in a hot kitchen. Then when fall hits I make sauce when I need it. I have canned this recipe before and it is great canned too.
For Pizza sauce I usually cook it down to 3 cups and for Spaghetti sauce I may add 3 quart of juice and make some adjustments to the herbs accordingly and cook it down to 6 cups which is more what we use. ( I have 5 kids... so bigger meals.)
PS... I use twice the garlic as called for but that is my preference. You may not like that so I left the recipe as I copied it.
Watch your sauce carefully. Once it cooks down to a certain point it can burn very easily.
Pizza / Spaghetti Sauce
3 garlic cloves
3 tablespoons olive or vegetable oil
2 quart tomato juice
2 tablespoons brown sugar
1 tablespoon Italian seasoning
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes (opt)
1 teaspoon minced, dried Onion
DIRECTIONS:
1.In a large saucepan, saute garlic in oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30-60 minutes or until sauce reaches desired thickness.
I have made this one and its really good. Makes about 3-4cups, of sauce but its thick...
You can use fresh herbs if you have them. This recipe I found on the web somewhere and it is the most like the sauces you buy at the store. This may not be your goal but it's what my kids prefer.
I usually can my tomatoes into juice when it's hot so I am not spending all summer in a hot kitchen. Then when fall hits I make sauce when I need it. I have canned this recipe before and it is great canned too.
For Pizza sauce I usually cook it down to 3 cups and for Spaghetti sauce I may add 3 quart of juice and make some adjustments to the herbs accordingly and cook it down to 6 cups which is more what we use. ( I have 5 kids... so bigger meals.)
PS... I use twice the garlic as called for but that is my preference. You may not like that so I left the recipe as I copied it.
Watch your sauce carefully. Once it cooks down to a certain point it can burn very easily.
