I think that I am done with all of my canning for this year. I have done Blackberry Jam, Frozen corn, Spaghetti Sauce, and bottled peaches.
My favorite thing to have on hand is this wonderful spaghetti sauce. A lot of people bottle tomatoes and then add a dry mix later to make their sauce, but I love the taste of this already made spaghetti sauce with all those wonderful flavors cooked together for hours and blended together! I use this for spaghetti, of course, but also ravioli, tortellini, lasagna, and it makes a great pizza sauce!
I don’t do nearly as much canning as I used to do when all my kids were at home, but I still love to have my pantry filled with all of this yumminess!
Here is the recipe for any of you that still do canning!
Homemade Bottled Spaghetti Sauce
3/4 bushel of tomatoes-juiced (I use my mother’s old Victorio juicer, but you can peel your tomatoes and put them in the blender.)
2 tablespoons garlic powder
1 1/2 cups sugar
1/2 cup salt
8 6-oz cans tomato paste
4 cups canola oil (I use less, but you do need some)
1 tablespoon basil leaves
2 tablespoons oregano
3 pounds onions- chopped ( about 6 medium)
4 jalapeno peppers-chopped finely. (I put mine in the blender)
Juice out all of your tomatoes and put into a very large kettle. (You may have to split into 2 kettles if you don’t have a large one) Add all of the rest of the ingredients and boil for at least an hour until thickened. (I have boiled it up to two hours because I like a thick, rich sauce!) Pour into clean mason jars and seal with steamer or hot water bath for 10 minutes. It is already cooked and hot, so it does not take long to seal the jars.
Yields: about 15 quarts
To use this sauce, simply heat up and pour over your favorite pasta, or pour it out on your pizza dough to make the best homemade pizza!
Then I added some of my frozen corn from the freezer and I have my complete meal!
I know that canning is getting to be a lost art, but I enjoy the satisfaction of having my pantry shelves stocked with things that I can grab for a quick, nutritious meal. I hope that perhaps some of you will try this recipe. It is a tried and true one!
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Hi Rita! This is quite a timely post! Last weekend, our friends were telling us that they got a bushel of tomatoes for $8! I was thinking of getting some this weekend at the same place they did when we go up to our cabin in Massachusetts. I just have to think about if I will have the time to make the sauce. I use to can quite a bit, but haven’t for some time. I want to do it again, but life gets in the way it seems. I find the addition of the jalapeños in your sauce intriguing. It must give it a kick!
My latest post has a picture of the tomatoes too! They were delicious with mozzarella and balsamic dressing.
I just canned spaghetti sauce for the very first time this week – it was a lot more work than I thought it was going to be :) Your recipe looks delicious and it looks like you made a lot!
Hi Rita! Just wanted to get back to you and let you know the dressing that was used on the tomatoes was Decocream Balsamic Vinegar ‘Aceto Balsamico di Modena I.G.P.’ It’s a rather thick vinegar. If you can’t find it, any decent quality balsamic will do. If you want thickness, just reduce it until you have the consistency you want.
BTW, I made tomato sauce this weekend! Like Trish said, it was more work than anticipated (peeling the tomatoes was the WORST), but they came out great. Thanks for the inspiration!
I’m getting ready to make my spaghetti sauce with the glut of tomatoes from our garden – I freeze mine after roasting tomatoes with garlic, rosemary and olive oil.
I would love to invite you to post this over at my link party on The Purple Pumpkin Blog! Hope to see you there :)
Awesome. Thanks so much. I was thinking about doing this now its on my “to do” list.
Wow, great recipe! I tried making my own tomato sauce a while back and found that the sauce would only keep for a week or so. How long can you keep this sauce?
If you preserve it in your canning jars, it will keep for two years.
Hi Rita, I love the idea of my own sauce, but what about their shelf life? How long can they be stored?
They would store for the same amount of time as any bottled tomatoes. I usually try to use mine up within about 2 years or so.