Spaghetti Sauce For Canning

If using a weighted gauge canner set at 10 pounds pressure at 0 1 000 feet above sea level.

Spaghetti sauce for canning. So the first thing you need to do is eliminate that bacteria. To roast garlic place garlic cloves on aluminum foil and drizzle with olive oil. The general consensus seems to be that tomatoes are iffy for water bath canning because the ph is not quite acidic enough. How to can spaghetti sauce in a water bath.

If your recipe requires lemon juice you can substitute citric acid but you need less citric acid. Canning instructions for homemade tomato sauce. Wipe rim and screw threads and adjust lids and screw bands. Reserve 1 cup and set aside.

Pressure canning spaghetti sauce for a weighted gauge pressure canner you will want to process 20 minutes for pint jars and 25 minutes for quart jars. Pulse green peppers and onions in batches in a food processor until finely chopped. Home canning pasta sauce recipe 35 cloves garlic 23 lbs fresh tomatoes 3 large white onions 1 cup chopped fresh sweet basil 1 cup chopped italian basil 1 cup chopped spicy oregano 4 tablespoons dried oregano leaves 3 tablespoons kosher salt 1 teaspoon black pepper 1 cup olive oil 1 cups of dry red. Canning the spaghetti sauce.

Set at 15 pounds pressure at higher altitudes. Reserve 4 cups and set aside. And then sterilize again. Mix all ingredients.

Directions prepare tomatoes washed peeled and chopped. To can spaghetti sauce safely in a boiling water canner which is the type of canner most people would have you need a recipe that will guarantee you a high acid mixture so that botulism spores can t germinate. Process at 15 lb for altitudes above 1 000 feet. Process at 10 lb for altitudes between 0 1 000 feet.

With canning you need to aware of not only the potential bacteria that may have been in your soil but also the everyday bacteria we have on our hands and in our kitchen. Canning instructions pack hot jars with hot spaghetti sauce leaving 1 inch head space. Using a slotted spoon place tomatoes one at a time in boiling water. Process in a pressure canner 20 minutes for pints 25 minutes for quarts.

I follow these instructions for canning my homemade tomato sauce. Directions in a dutch oven bring 2 quarts water to a boil. Following manufacturer s directions process quart jars in pressure canner for 25 minutes at 11 lbs pressure. Saute 3 cups chopped onion until translucent.

Fill jars leaving 1 inch headspace.