Monday, September 21, 2009

Canning Spaghetti Sauce

So far, with the billions of tomatoes I have NOT regretted having this season, I have eaten very few of them because I've been canning. Because I planted indeterminate tomato varieties, I have to wait and collect a bounty that is ripe to can. I cannot believe how many tomatoes it takes to make just a few pints of salsa, of course it makes sense since most of a tomato is water.

My next endeavor will be canning some spaghetti sauce. I'm going to use small jars so I can take it for lunch or make a quick dinner for one. (I'm not a big left-overs person) I tried my hand at home-made spaghetti sauce last week and I must say that it was quite tasty! Here is the recipe I'm going to try (when though I'm not sure, I have not a lot of time this week, nor the collection of tomatoes saved up)

Canning Spaghetti Sauce without Meat
30 lbs tomatoes
1 cup chopped onions
5 cloves garlic, minced
1 cup chopped celery or green pepper
1 lb fresh mushrooms, sliced (optional)
4-1/2 tsp salt
2 tbsp oregano
4 tbsp minced parsley
2 tsp black pepper
1/4 cup brown sugar
1/4 cup vegetable oil
Yield: About 9 pints

Procedure: Caution: Do not increase the proportion of onions, peppers, or mushrooms. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and quarter tomatoes. Boil 20 minutes, uncovered, in large saucepan. Put through food mill or sieve. Saute onions, garlic, celery or peppers, and mushrooms (if desired) in vegetable oil until tender. Combine sauteed vegetables and tomatoes and add remainder of spices, salt, and sugar. Bring to a boil. Simmer uncovered, until thick enough for serving. At this time the initial volume will have been reduced by nearly one-half. Stir frequently to avoid burning. Fill jars, leaving 1-inch headspace and boil in water bath for 20 min.

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