Canned Spaghetti Sauce
Once you make your spaghetti sauce from your garden fresh tomatoes your family won’t like anything else!
You Will Need:
· Large Stock Pot
· Wooden Utensils
· Water Bath Canner
· Canning Utinsil Set
· Quart Canning Jars
· Canning lids
· Garlic Powder
· Onion Powder
· Bay Leaves
· Black Ground Pepper
· Red Pepper Flakes
· Bottled Lemon Juice
The first step in making homemade spaghetti sauce is processing the fresh tomatoes into tomato puree.
Wash the tomatoes and remove any bad spots. If your processing a larger variety of tomatoes you may need to half them so that they will fit down the hopper.
Fill the hopper about half full with tomatoes and start cranking. When your puree bowl is full transfer it to the stove or crockpot and begins reducing it down.
Roma Food Mill
Roma Food Mill
Heat tomato puree on low-medium heat until it has reduced by about one-third.
Add the spices and bring the sauce to a boil over medium heat, stirring frequently to avoid burning. Boil until the sauce has reduced by half of its original volume for a thicker sauce.
Follow the canning safety guidelines for Tomatoes Processed in a Boiling Water Canner as outlined in
The Ball Complete Book of Home Preserving.
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Check that each jar has been sealed after 24 hours.
Label jars and store in a cool dark place and for best quality use within 12 months.
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