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| Spaghetti Sauce |
We grow our own tomatoes when possible and if our crop doesn't do well we know great nearby farms that grow them. That is the next best thing. Roma Tomatoes make excellent sauces because they are somewhat thicker in texture and have less seeds.
What You Will Need:
40 large ripe regular tomatoes or 20-25 pounds Roma Tomatoes2 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
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
My Notes **These ingredients made 8 quarts 2 quarts of smooth sauce and 6 quarts of chunky sauce for me.
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 Italian Sauce Recipe from scratch check Here
