Spaghetti Sauce for Canning

Name: Spaghetti Sauce for Canning
Prep time: 2 h
Cook time: 2 h 30 min
Total time: 4 h 30 min
Yield: 11 1/2 pints
Ingredients: 8164.66 g fresh tomatoes (which should equal to 4 gallons washed, peeled and chopped tomatoes); 709.77 ml onions, chopped; 4-8 garlic cloves, roasted; 4.92-19.71 ml olive oil; 29.57-59.14 ml canning salt, start with less and add more to taste; 88.74-118.32 ml sugar, start with less and add more to taste; 29.58 ml dried oregano leaves; 14.79 ml dried basil leaves; 2 (340.19 g) can tomato paste

Submitted by Chef #516477

"Great tasting sauce. I wanted a recipe that would provide a smooth texture as well as have a few chunks in it. I like chunks but children prefer smooth. A compromise that works for us. Since tomatoes vary in acid levels adjust seasonings and sugar to your tastes."

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photo by kaymoon

Ready In:: 4hrs 30mins
Ingredients:: 9
Yields:: 11.5 pints

ingredients

8164.66 g fresh tomatoes (which should equal to 4 gallons washed, peeled and chopped tomatoes)
709.77 ml onions, chopped
4-8 garlic cloves, roasted
4.92-19.71 ml olive oil
29.57-59.14 ml canning salt, start with less and add more to taste
88.74-118.32 ml sugar, start with less and add more to taste
29.58 ml dried oregano leaves
14.79 ml dried basil leaves
2 (340.19 g) can tomato paste

directions

Prepare tomatoes, washed, peeled and chopped. Reserve 4 cups and set aside.
Prepare garlic. To roast garlic place garlic cloves on aluminum foil and drizzle with olive oil. wrap foil around garlic, sealing edges. Roast at 350 degrees for 30 minute or until tender. Cool and remove papery skins.
Saute 3 cups chopped onion until translucent. Reserve 1 cup and set aside.
Mix all ingredients except reserved tomatoes and onions. Cook tomato mixture over medium heat until heated through and then simmer for 30 minutes.
Using a food processor or immersion blender and puree tomato mixture until smooth.
Continue simmering for another hour to an hour and a half until tomato sauce thickens.
Add reserved tomatoes and onion.
Adjust seasonings to taste.
Heat thoroughly.
Ladle sauce into hot jars leaving a 1 inch headspace. Process pints 20 minutes and quarts 25 minutes at 10 lbs pressure in a steam-pressure canner.

Questions & Replies

Does citric acid need to be used at all?

Bobbi K.
Does citric acid need to be used?

Bobbi K.
Can this recipe be frozen as well?

Juanita M.
How many ounces in a gallon?

grammafola

Reviews

DELICIOUS! reminds me of the sauce my mother used to make :). I will be using this recipe for years to come!!

jenna333
It was fresh and flavorful going into the jar! I'll rate it when I taste it coming out.
Nathan A.
Is this OK without lemon juice in the jars?

danshea