Canning the best spaghetti sauces from garden fresh tomatoes. Garden to table eating! #canning #spaghetti #spaghettisauce #wheretheyocalsgrow
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My father's Spaghetti Sauce Recipe -
15-20lbs of tomatoes (mine where from the garden and froze until I had enough to do it. Removing the skin is your choice, I do not do it.)
5 lg carrots cleaned and finely chopped. (Reduce to 3 if you're using less than 15lb)
1 lg onion or 2 medium onions finely chopped.
2 lg whole bulbs of garlic. Skin removed (you can finely chop if you want to.)
3 cans of organic tomato paste. (Reduce by 1 can if using less than 15 lbs. of tomatoes.)
Salt and pepper to taste (I use 3 tablespoons salt and 1 tablespoon of pepper)
2 tablespoons each of basil, oregano, and parsley (fresh or dried. again, reduce by 1/2 is using less than 15lbs or keep it the same)
1/4 cut of organic sugar. (reduce to 2 tablespoons if using less than 15lbs)
If you have a roasting pan place all tomatoes in pan and roast at 200-250 (depends on how hot your roaster gets) over night. If using a pot on a stove, on low for at least 4 hours stirring often to make sure it's not sticking to the bottom. After cook time is complete, allow to cool.
Once cool drain excess water/juice off of the tomatoes (you can, can the juice if you wish to). Place tomatoes into a blender or food processor and puree and pour through strainer to remove any excess seeds (if you are using fresh tomatoes, not frozen, you can squeeze out the seeds before cook down.) Place it back into the pan or roaster. Once all your tomatoes are pureed, you can add the other ingredients. Carrots, garlic. basil, oregano, parsley, salt, and pepper. Stir together.
Set roasting pan to 300-350 degrees. Cook for 2 to 3 hrs. either in roasting pan or large saucepan.
Begin heating water in canner about 1 hr before sauce is completely finished cooking. Keep water hot but not boiling.
When Sauce is finished, taste, if it needs more salt, add it. If it needs more pepper, add it. At this point, stir in 1/4 of cup of sugar.
Can in jar size of your choice. I used quart sized jars. Fill jars, clean tops, place lid and then ring finger tight. Fill water bath canner with jars, water to be over lids, and process for 20 mins.
After they are done, place them on a towel on countertop and allow to cool overnight. The next day, clean the outside of your jars, and remove rings. Store in cool area.
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1 авг 2024
