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You know, nowadays everything in the grocery store is getting so expensive. I went to the market last week and looked at the price of a single jar of pasta sauce—my goodness, it’s almost enough to buy a whole bag of rice! And when you read the back of those jars, there are so many preservatives and chemicals that I cannot even pronounce. Why should we feed that to our children and grandchildren? It is much better to make it yourself at home. When you make your own sauce, you know exactly what goes inside: fresh tomatoes, good herbs, and lots of love. Plus, if you learn how to do the canning properly, you can keep these jars in your pantry for a long time. It saves so much money and tastes 100 times better than that watered-down stuff from the shop. Trust me, once you start doing this, you will never go back to the store-bought ones.
Water Bath Canned Spaghetti Sauce Recipe
This first method is the traditional water bath way. It is very satisfying to see all those jars lined up on the counter like little soldiers. You must make sure your tomatoes are very ripe and red to get the best flavor. If you have a garden, this is the best way to use up that big harvest before the birds get to them! My auntie always says, "Don't let good food go to waste," and this recipe is the perfect example of that wisdom.
Ingredients:
- 25 pounds of ripe tomatoes (Roma or San Marzano are best because they are meaty)
- 3 large onions, finely chopped
- 8 cloves of garlic, minced (don't be shy with the garlic!)
- 1 cup of chopped fresh parsley
- 1/4 cup of sea salt
- 2 tablespoons of dried oregano
- 1 tablespoon of black pepper
- 1/2 cup of lemon juice (this is very important for safety so the sauce stays good in the jar)
- Optional: 2 tablespoons of sugar to balance the sourness of the tomatoes
Instructions:
- First, you must peel the tomatoes. Cut a small "X" on the bottom and dip them in boiling water for 30 seconds, then into ice water. The skin will slip right off! Do not skip this, or the sauce will have tough skins inside.
- Chop the tomatoes and put them in a very large pot. Bring to a boil and then let it simmer.
- In a separate pan, sauté your onions and garlic until they are soft and smell wonderful. Add them to the big tomato pot.
- Add your salt, pepper, oregano, parsley, and sugar. Let the whole thing simmer for about 2 to 3 hours until it gets thick and rich.
- Prepare your canning jars by washing them in hot, soapy water. Put 2 tablespoons of lemon juice in each quart-sized jar before filling.
- Pour the hot sauce into the jars, leaving about one inch of space at the top. Wipe the rims clean! If the rim is dirty, the jar won't seal properly and your hard work will be wasted.
- Put the lids on and process in a boiling water bath canner for 40 minutes. Let them cool on the counter for 24 hours. You should hear a "pop" sound—that is the sound of success!
Canned Spaghetti Sauce Recipe
If you want a sauce that is thick and really sticks to the noodles, this is the version for you. When the kids come home from school and they are hungry, you can just boil some pasta, open a jar of this, and dinner is ready in ten minutes. It’s faster than ordering delivery and much healthier. This recipe makes a very concentrated flavor that smells like a professional kitchen.
Ingredients:
- 20 pounds of tomatoes, crushed
- 2 green bell peppers, finely diced
- 1 cup of chopped celery (for that extra crunch and health)
- 4 tablespoons of olive oil
- 1/2 cup of brown sugar (gives a nice deep color and flavor)
- 3 tablespoons of dried basil
- 1 tablespoon of onion powder
- Bottled lemon juice (enough for each jar)
Instructions:
- Start by heating the olive oil in your biggest pot. Sauté the peppers and celery until they are very tender.
- Add your crushed tomatoes. If you like a smooth sauce, you can use a blender first, but my family likes a little bit of texture.
- Stir in the brown sugar, basil, and onion powder. The brown sugar helps the sauce caramelize slightly as it cooks.
- Simmer on low heat. You want the volume to reduce by about half. This takes time, so go watch your favorite show or talk to your friends on the phone while it bubbles. Just remember to stir occasionally so the bottom doesn't burn!
- Once it is thick, prepare your jars. Just like before, add your lemon juice to each jar first.
- Fill the jars carefully. Always check for air bubbles by running a small plastic spatula around the inside edge.
- Seal them tight and process in your canner. When you take them out, don't touch them! Let them sit and rest. The next day, check the lids. If the middle doesn't bounce back when you press it, it's sealed. Store them in a cool, dark place and you will have the best pasta dinners all winter long.
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