Homemade Spaghetti Sauce
Processing method: Water Bathing
Processing time:Process pint 35 minutes, quarts 40 minutes (adjust for altitude)
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
Inspired by: Fav Family Recipes & Common Sense Home
- 25 pounds tomatoes
- 5 medium onions (about 7-8 cups chopped)
- 1 green bell pepper
- 4 red bell peppers
- 10 cloves garlic chopped or minced
- 4 (6oz) cans tomato paste
- 1 1/4 cups lemon juice for jars
- 1/4 cups soy sauce
- 3 tablespoons Worcestershire sauce
- 2/3 cup brown sugar packed
- 1/4 cup salt
- 3 tablespoons oregano dried
- 3 tablespoons basil dried
- 2 teaspoons red pepper flakes
- 2 bay leaves
Prepare your boiling water canner, jars, and lids.
Wash your tomatoes, get a large pot and fill it up halfway with water. Bring to a boil. Using a slotted spoon, place tomatoes, 1 at a time, in boiling water for 30-60 seconds. Remove each tomato with a slotted spoon and immediately plunge into ice water. Finally peel and quarter the tomatoes.
Pulse green peppers and onions in batches in a food processor until finely chopped; transfer to a large stockpot. Combine the tomatoes, onion/pepper mixture, tomato paste, soy sauce, Worcestershire sauce, brown sugar, salt, garlic, oregano, basil, pepper flakes, and bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, 4-5 hours, stirring occasionally. (Tomatoes burn easily so keep an eye on them). Discard bay leaves. (Blend in batches if you want the tomatoes less chunky)
Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding or removing hot mixture. Wipe rims. Center lids on jars; screw on rings until fingertip tight.
- Place the filled jars in the water bath. The water should be 1-2 inches above the top of the jars once all of them have been added. Bring the water to a rolling boil then start a timer for 40 minutes. After processing remove your jars with a jar lifter and place the jars on a towel or padded surface to allow them to cool. You should hear a snap or ding as they are cooling when the lid's seal is formed. Test the seal and store away till you're ready to eat!
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