How To Can Spaghetti Sauce With Denali Canning

Name: Homemade Spaghetti Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 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; Denali Lids; Denali Rings

Sep 06, 2022Aman Singh

Homemade Spaghetti Sauce

Rated 3.7 stars by 13 users

Prep Time

20 minutes

Cook Time

40 minutes

Author:

Aman

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

Ingredients

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
Denali Lids
Denali Rings

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Directions

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!