Saturday, September 27, 2014

Home Canned Spaghetti Sauce

I've been experimenting... This is the current iteration...

We grew the tomatoes, and garlic, could have saved a bit more on cost by growing the herbs, carrots, peppers and celery as well without too much trouble. My cost estimation came in at about $2.00 a quart - cheaper then the expensive stuff at the store, not as cheap as the cheap stuff. That did include cost of Jars, so over the years that cost could drop to as low as $1.25 a quart, which is fairly competitive. Chemical free too...

25 lb tomatoes
1/2 cup oil
8 cloves garlic, minced
1 Stalk Celery, minced
1-2 Carrots, minced
4 yellow onions, chopped
1C Red Wine Vinegar
1/3 cup sugar
1/4 cup salt
4T Dried Oregano
2T Dried Parsley
2T Dried Basil
2t crushed red pepper flakes
2t Worcestershire sauce
2 Bay leaves
1/2 t Black Pepper
1C lemon Juice
6x 8oz cans tomato paste
3 Green Bell Peppers, Seeded, Chopped


1.  Select and set aside eight nice looking, firm tomatoes. Peel, and juice the rest of the tomatoes, pour into a large stock pot. (I got about 12 quarts of sauce), on low heat (just enough to bring it to a slow bubble.

2. Heat Oil in a frying Pan. over medium to medium high-heat. Add Minced garlic, celery, and carrots, and Chopped Onions. Cook well (you want brown bits on the bottom of the pan). Deglaze the pan with the Red Wine vinegar and add to Stock pot.

3. Add the remaining ingredients EXCEPT for the Tomato Paste and the Bell Peppers. Let that bubble over low heat for an hour or more.

4. Thicken with tomato paste.

5. Remove the Bay leaves, and add the chopped bell peppers. Dice and add the eight reserved tomatoes.

6. Pour into Sterile canning Jars, leaving 1/4" head space. Lid and process. Appropriately. (I used a water bath canner, and processes quart Jars for 40 min).

When ready to serve, add cooked meat, mushrooms, etc.. and enjoy!

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