Ingredients
-
10
-
3
-
4 1/2
-
3
-
1 1/2
-
2
-
1
-
1
-
1
-
1/2
-
1
-
1
-
-
-
Directions
Basic Canned Spaghetti Sauce, Delicious And makes a ton Yummy for sure , I really like it We eat spaghetti once a week and now we will save money because we are canning bunches of it Thanks for sharing , I am apprehensive about not using a pressure cooker for the sauce; I have a salsa (hot pack) recipe very similar to this spaghetti sauce recipe and it calls for 1 cup of Apple cider vinegar (5% acidity) for every 5 pounds of tomatoes used I am in the process of making the sauce and I’m following the recipe’s ingredients with the exception of adding 2 cups of the apple cider vinegar and a cup of brown sugar (to help balance the taste of the vinegar) to the mixture It’s simmering and tastes wonderful!!! Hopefully it’ll hot-pack safely!
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Steps
|
1
Done
|
Peel, Core and Chop Tomatoes. |
|
2
Done
|
Combine With Remaining Ingredients in Heavy Saucepan. |
|
3
Done
|
Simmer 2 Hours Stirring Often Until Desired Consistency. |
|
4
Done
|
Pour Into Hot Jars to 1/2 Inch from Top. |
|
5
Done
|
Wipe Jar Top and Threads Carefully With Damp Cloth Making Sure They Are Thoroughly Clean. |
|
6
Done
|
Put on Lids and Bands. |
|
7
Done
|
Place in Water Canner With at Least 2 Inches of Hot Water Over Tops of Jars. |
|
8
Done
|
Bring Canner to Gentle Boil and Process 30 Minutes. |
|
9
Done
|
at End of Processing Time, Remove Jars to Draft Free Area to Cool at Least 12 Hours. |
|
10
Done
|
Inspect Each Jar to Make Sure It Is Sealed, Remove Bands and Wipe With Damp Cloth. |
|
11
Done
|
Label With Date and Store. |
