Tuesday, August 26, 2008

Canning Spaghetti Sauce

Oh man! What a morning!! I canned LOTS of Spaghetti Sauce and some plain tomaotes, too. I think we are stalked up for the winter, and there are still a ton of tomatoes out there!



The Menu:



Spaghetti Sauce

The Origional Recipe:


This is my own recipe. I just measure in my hand and taste, so this is a rough draft of everything that is in my sauce. You will have to adjust everything to your taste

Spaghetti Sauce

6 dozen tomatoes (all shapes and sizes, but roughly 6 doz. to fill a 12 Quart Pot)


3 small cans tomato paste (to thicken)


2 stalks celery


2 large onions


4 cloves garlic


4 large carrots


3 green bell peppers


1 small squash (or zuchinni)


4 tablespoons Italian seasonings


3 bay leaves


salt and pepper to taste

12- 1Qt. Jars


Cook tomatoes in boiling water for 3 minutes to blanch. Quickly place out of hot water into cold ice water to cool down. After cooling, drain and remove skins. Skins should peel of very easily, and I also take out core. Gently peel some of the pockets back on the tomato and remove the seeds. I didn't do this with them all, but maybe half.

In food processer, chop celery, onion, garlic, carrots, bell peppers and squash together; you may have to add a few tomaotes for the liquid.

Add remaining tomatoes to large stock pot, add in ingredients from blender and seasonings.bring to a simmer and cook for atleast 1 hour reducing the liquid. If it isn't thick enough add another can of tomato paste and adjust seasonings. TAKE OUT BAY LEAVES! Blend with stick blender for smoother consistancy.When it is thick and tastes how you want it pour into 1 quart jars. It should make about 12 jars. Hot water bath for 15 minutes, take out and let cool to seal.

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