Canning Homemade Spaghetti Sauce

What You Will Need:

40 large ripe regular tomatoes or 20-25 pounds Roma Tomatoes

2 large onions chopped finely

2 1/2 green bell peppers chopped

5 cloves garlic minced/chopped finely

3 1/2 teaspoons fresh chopped or 1 1/2 dried basil

3 1/2 teaspoons fresh chopped or 1 1/2 dried oregano

1 1/2 teaspoons canning salt

optional

1 1/2 teaspoons sugar

Plus for each jar:

2 Tbs. Lemon Juice

1 tsp. canning salt

Preparing tomatoes for sauce:

Have a large pot half full of water boiling. Carefully cut an x on the stem end of the tomato. Place into boiling water for approximately one minute. Remove and place in a sink of cold water with added ice cubes to halt cooking and for easier peeling. Peel core and cut tomatoes into chunks. They are now ready to be added to pot for cooking sauce.

To make Chunky Sauce just simmer all ingredients together.

To make a Smooth Sauce be cautious using a hand blender blend until smooth

Combine all ingredients in a very large stock pot. Bring to a boil and then simmer 30 minutes up to a few hours. You decide I cooked mine for several hours with lid off to thicken and remove some of the water that was in the tomatoes.

Use Canning Funnel and ladle hot tomatoes into clean hot sterilized jars, leaving 1/2 inch head space in jar. Add 2 Tbs. Lemon Juice and 1 tsp. canning salt. Wipe jar top with clean damp cloth. Use canning lid that has been washed, dried and at room temp. Add screw cap finger tight not overly tightening. Add jars to Water Bath Canner.

Process in Water Bath Canner for 40 minutes

If you need some Simple Canning Instructions click Here

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