As food at the grocery store becomes more skeptical for naturalist, we find it is better to grow food ourselves. This way we know how to and what is used to grow it in our attempts to avoid pesticides, GMO’s, and other synthetic ingredients. It is not enough for us to just grow our own fruits and vegetables, we are also required to make the in depth foods that start out as mere vegetables, if we want to avoid things such as genetically modified high fructose corn syrup and soybean oil.
If you are looking to ease into this way of life, there are many easy recipes to get started with. Below is a step by step recipe to make your own all natural canning spaghetti sauce recipe that you can jar yourself and store for later use!
Canning Spaghetti Sauce Recipe
- 30 pounds tomatoes
- 1/4 cup butter or olive oil
- 1 cup chopped onions
- 5 minced garlic cloves
- 1 cup chopped celery or green pepper
- 1 pound sliced mushrooms
- 2 tablespoons salt
- 2 teaspoons black pepper
- 2 tablespoons oregano flakes
- 1/4 cup minced parsley
- 1/4 cup brown sugar or unrefined cane sugar
- Remove cores and quarter tomatoes. Boil 20 minutes, uncovered, in large pan.
- Put through food strainer or food mill. Cook down tomatoes to reduce volume and make a thicker sauce. Reduce volume by 1/2 to 2/3rds.
- While the sauce is cooking, you can do the rest of the prep work, like chopping the rest of your veggies and getting the lids and jars ready. Prepare pressure canner according to manufacturer’s instructions.
To Finish the Sauce
- Saute in 1/4 cup butter or olive oil until tender: onions, garlic, celery or green pepper, and mushrooms.
- Combine sauteed vegetables and tomatoes.
- Add salt, black pepper, oregano, parsley and sugar.
- Bring to a boil. Stir frequently to avoid burning. Reduce heat to simmer, keep hot while waiting to process.
- Fill jars, leaving 1 inch head space. Adjust lids.
- Process in a pressure canner 20 minutes for pints, 25 minutes for quarts. If using a weighted-gauge canner, set at 10 pounds pressure at 0-1,000 feet above sea level; set at 15 pounds pressure at higher altitudes. If using a dial-gauge canner; set at 11 pounds pressure at 0-2000 feet above sea level; 12 pounds at 2,001-4,000 feet; 13 pounds at 4,001-6,000 feet; 14 pounds at 6.001-8,000 feet; or 15 pounds above 8,000 feet.
Yields around eight pints.
Note: You DO need to use a pressure canner for this recipe, since it contains low acid ingredients like oil. It is not safe to increase the proportion of onions, peppers, celery or mushrooms in this recipe if you are planning to can the sauce. This will change the acidity of the product and increase the potential for spoilage.