While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. Meatless sauce should be pressure canned for 15 minutes (pints) and 20 minutes (quarts) to meet contemporary safety standards. At altitudes above sea level they should be processed even longer.
I am sorry, but with that oil in the recipe you will be at a risk for botulism. This recipe should not be canned, but frozen. Also, there is not enough acid to can it even without the oil.
I have not tasted this yet, as it is on the stove finishing up the simmering time, but wow, it smells and looks amazing! I am canning it, and cut the recipe down quite a bit for my pot size, I may be brave and do 2 pots at a time next time- Thanks!
This is THE BEST sauce I have tasted & made. Not sure what recipe Lucy made but there is no OIL in this recipe. I started making it in 2011 & have made another batch of it this year. Still have another batch to make yet. :) I use all paste tomatoes & it turns out Very thick. I also cut my veggies up chunky. finally found a recipe that the whole family likes. It's a keeper. THANK YOU ~kdp
This is the very best. My family had Spaghetti last night and we had to use 2 quarts where a med can has been enough before. I wish I could give it a 10 star review.
I have had the pleasure to have eaten this sauce for the last 2 years and it is delicious. My husband and I look forward to each year's newest batch ! Thanks kdp ......... keep up the good work.
tried this recipe tonight excellent!!!!i did add to it for the second batch and wow was it good...i add 3tbs italian seasoning more bell peppers and sweet onion.. i like it thick i highly recommend you try this one out its easy and tasty. i've been canning frm the garden for 7 years now and this speghetti is awesome.. thank you kdp matt:)
Just thought I'd clarify some comments from Lucy. This recipe requires PRESSURE canning which is very different than water bath canning and can be used for low acid recipes such as those with vegetables, meats, dried beans, etc. I plan on trying this recipe and will rate it then.
Have not tried this recipe, because the amount of sugar is off putting. I do not find any reason to add any sugar when I roast my sweet homegrown organic San Marzanos.
Really flavorful sauce. I made a half a batch, added twice as much tomato paste (my tomatoes must be extra juicy). Found the finished product to be just slightly salty, so next time I will add 3/4 of the salt and then taste-salt-taste-salt, etc.
Processed at 10lbs of pressure for 25 minutes.