UPDATE: I will be canning my spaghetti sauce in the pressure canner for safety...1/24/15.
I feel it will be the safest way to do so. The tomatoes now don't have a lot of acidity and the onions, bell pepper etc. need to be pressure canned. link
What You Will Need:40 large ripe tomatoes
Olive Oil 2 tablespoons
2 large onions chopped finely
2 1/2 green bell peppers chopped
5 cloves garlic minced/chopped finely
3 1/2 teaspoons fresh chopped basil
3 1/2 teaspoons fresh chopped oregano
1 1/2 teaspoons canning salt
1 1/2 teaspoons sugar
Put into each Quart Jar2 tablespoons lemon juice
1 teaspoon canning salt
If You Already Know How To Can
To Make Chunky Sauce just saute the onion/bell pepper and garlic in olive oil. Add all of the ingredients together.
For Smooth Sauce simply use a hand blender to blend smooth and strain seeds from sauce.
Simmer for 30 - 40 minutes, (I simmered mine for about an hour)
Process 40 minutes in water bath canner.
These ingredients made 2 quarts of smooth sauce and 6 quarts of chunky sauce for me. 8 quarts total from this amount of tomatoes.
If You Need Instructions Read The Following
What to do firstPrepare your canning jars. Wash, sterilize and keep warm. I place mine in a 275 degree oven to keep warm.
Have your water bath canner with a little over half filled with water on stove to heat.
Wash, slit with an X on bottom, place in a large pot of boiling water. Do this for no more than a minute or so. Place in sink of cold ice water to cool. This will help to peel them.
Take the core out of tomatoes and cut into quarters
Place into large cooking pots over medium heat stirring occasionally to prevent sticking
Saute onions/bell peppers/garlic in olive oil until onions are clear
Add those to tomatoes in pot
Do you Want Smooth or Chunky Sauce?
Now this is the time to consider if you want to chop/pulse. This makes a beautiful smooth sauce.I did this with 4 quarts of my sauce with my Cuisinart Hand Blender. I left the rest of the tomatoes chunky.
After blending strain to take out some of the unwanted seeds and thick pulp.
Add basil and oregano into tomatoes
**Important note I am using fresh herbs if you are using dried only use 1/3 of measurements called for in this recipe for the basil and oregano **
Simmer 30 to 40 minutes. I cooked mine for about an hour.
Prepare Canning Supplies:
Have your new lids and screw caps ready. Wash your new Ball/Kerr Lids rinse and dry. Place at room temperature on counter until ready to use.
Turn up heat under your water bath canner. You will want that boiling.
Have a clean wet dishcloth and a clean dry one as well in case you need that. Have a jar lifter, pot holders, magnet to use for lifting lids out of hot water, Plastic knife/small spatula to go inside jars to remove bubbles, a funnel and a ladle to easily fill jars.
Filling Your Canning Jars
Bring tomato sauce up to a slight boil so that they are hot.
Fill your jars, add 2 tablespoons lemon juice and 1 teaspoon salt to each quart jar.
Wipe jar top and rim clean with wet cloth
Take a lid place on jar then place screw cap on but not tightly just finger tight.
Place to the side on rack until all your jars are filled...(All that will fit into your Water Bath)
Water BathPlace the jars carefully into boiling water bath canner
Make sure the water covers the jars at least an inch above. Add hot water if it does not.
Place lid on water bath. Start timing when it is boiling.
Time 40 minutes for quarts.
Turn stove down to a boil but not a overly hard rapid boil keep heat regulated. Stay close by and watch to make sure it doesn't stop boiling nor is boiling way too hard.
Turn stove off, lift lid after 40 minutes.
After 5 minutes carefully remove jars with a jar lifter.
After Removing From Water BathPlace on counter away from drafts on rack or cloths to protect it. I cover my jars with dish towels. Always have and it works great.
Leave untouched for 24 to 48 hours. Then you will want to check for seal (put your pointer finger into center of lid. The lid should not move and lie flat or have a circle indentation, wipe clean, remove screw caps, and store in a cool dry location.
This recipe made 8 quarts for me of assorted sauces. I have 6 chunky style and 2 smooth sauces. I did add a little of the smooth to one chunky jar to finish filling it lacked just a little being full.
Enjoy the fresh taste of your wonderful summer ingredients in the middle of winter. You will love it and the effort will be well worth it. Add tomato paste for a thicker sauce along with your meats etc for your own personal recipe. If you would like to see Chuck's recipe from scratch check Here
From the Farm Blog Hop here