Spaghetti Sauce

Spaghetti Sauce

Spaghetti Sauce

This is my first attempt at canning spaghetti sauce, but I had so many tomatoes from our garden I had to do something. One night (during one of my insomnia periods…I do that sometimes), I got to thinking about how I could use up all those tomatoes and it hit me…spaghetti sauce.

We love spaghetti and homemade spaghetti sauce was surely healthier than the jarred stuff, not to mention tastier! Sure it was a lot of work, I thought! And sure, it will take a long time to cook, but I wanted to give it a stab! So, if you are feeling extra industrious and want to tackle such a undertaking, this recipe is the one!

Spaghetti Sauce
Prep time
Cook time
Total time
This Spaghetti Sauce is great to preserve during the peak season and eat during the winter months.
Recipe type: Main
Yield: 4 pints
  • 15 pounds firm ripe tomatoes
  • ¼ cup water
  • ½ cup onion, chopped
  • ½ cup green pepper, chopped
  • 1½ cups sliced fresh mushrooms
  • 3 cloves garlic, minced
  • ¼ cup fresh parsley, chopped
  • 1 tablespoon packed light brown sugar
  • 2 tablespoons white sugar
  • 1 small can tomato paste
  • 1 tablespoon fennel seeds, crushed
  • 2 teaspoons salt
  • 2 teaspoons dried basil, crushed
  • 2 teaspoons dried oregano, crushed
  • 1 teaspoon dried marjoram, crushed
  • 1 teaspoon black pepper
Preparation Instructions
  1. Wash tomatoes. Remove cores, cut into quarters. Place tomatoes in a large heavy stew pot. Heat to boiling, stirring occasionally. Reduce heat to medium. Cook, uncovered, for 20 minutes.
  2. Press tomatoes through a food mill; return tomato juice to stew pot. Discard seeds and pulp.
  3. In a medium saucepan, combine water, onion, green pepper, and mushrooms. Cook over medium heat until onion and green pepper are soft, stirring frequently. Add to tomato juice in stew pot. Stir in remaining ingredients. Bring to boiling; reduce heat.
  4. Measure and note depth of mixture in stew pot. Simmer, uncovered, about 2 hours or until reduced by half, stirring frequently.
  5. Ladle hot sauce into hot, sterilized pin canning jars, leaving a 1-inch headspace.
  6. Place hot lids on jars and process in a pressure canner, at 10-pounds pressure for 20 minutes.
  7. When the pressure has come down naturally, remove the jars from the canner and cool on wire racks.
When I made the spaghetti shown above, I browned 1 pound ground beef; combined with approximately ½ cup sliced black olives and this sauce. Serve the sauce over cooked and drained spaghetti noodles (or the pasta of choice) and sprinkle with Parmesan cheese.
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About Ronda

My name is Ronda! I am a cooking enthusiast who also loves working in the vegetable garden and yard, dabbling in the decorating of our home, and dreaming up new projects to start around the house. Whether it is organizing a closet, changing the color of a wall, or deciding what to cook for dinner; I catch myself obsessing from time to time. I hope you enjoy browsing around my website and continue to check it frequently for new happenings around our home, farm, and garden.
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