Spaghetti Sauce For Canning
Great tasting sauce. I wanted a recipe that would provide a smooth texture as well as have a few chunks in it. I like chunks but children prefer smooth. A compromise that works for us. Since tomatoes vary in acid levels adjust seasonings and sugar to your tastes.
Steps
Prepare tomatoes , washed , peeled and chopped.
Reserve 4 cups and set aside.
Prepare garlic.
To roast garlic place garlic cloves on aluminum foil and drizzle with olive oil.
Wrap foil around garlic , sealing edges.
Roast at 350 degrees for 30 minute or until tender.
Cool and remove papery skins.
Saute 3 cups chopped onion until translucent.
Reserve 1 cup and set aside.
Mix all ingredients except reserved tomatoes and onions.
Cook tomato mixture over medium heat until heated through and then simmer for 30 minutes.
Using a food processor or immersion blender and puree tomato mixture until smooth.
Continue simmering for another hour to an hour and a half until tomato sauce thickens.
Add reserved tomatoes and onion.
Adjust seasonings to taste.
Heat thoroughly.
Ladle sauce into hot jars leaving a 1 inch headspace.
Process pints 20 minutes and quarts 25 minutes at 10 lbs pressure in a steam-pressure canner.
Ingredients
fresh tomatoes, onions, garlic cloves, olive oil, canning salt, sugar, dried oregano leaves, dried basil leaves, tomato paste