My new kitchen is smaller than the one in the last house but since our dining and kitchen are all together we have room to add an additional table. That is becoming the canning table.
Sunday we made 21 quarts of spaghetti sauce in 2 batches. With our tomatoes we'll be making one batch of spaghetti sauce and then one batch of salsa. Otherwise my kids will just want to make salsa.
We have more of a process than a recipe for our sauce but I did measure the spices for one batch to share with you. We used an 18 quart pot so adjust the "recipe" as needed for your family.
Spaghetti Sauce Recipe:
about 10 pounds of tomatoes
about 2 pounds of onions
about 5 heads of fresh garlic
6 tbsp Tone's Garlic and Herb spice mix
4 tbsp Italian Seasoning
2 tbsp ground black pepper
3 tbsp salt
3 cups Parmesan cheese
tomato paste (optional)
- Cut any bad spots and stems from tomatoes and chop coarsely. You can put these in a colander to drain off some of the juice if you want.
- Peel onions and chop coarsely.
- Peel garlic.
- Put in blender and pulse until it is how you like it.
- Put in big pot.
- Add seasonings.
- Simmer until heated throughout
- You can either let the sauce cook down to get thick or add some tomato paste to thicken. Or you can just can it thin and worry about it's thickness when you use it. Whatever works for you! I've done it all three ways.
To can the spaghetti sauce:
- Clean and boil jars
- Put lids in bowl with boiling water
- Ladle hot sauce into hot jars
- Cover with lids and tighten bands
- Put jars back into water (you may have remove some of the water)
- Bring to a boil and boil for 25 minutes
- Remove and let cool.
- Remove bands before storing
There are lots of ways to make spaghetti sauce, if you make spaghetti sauce how do you make it? Leave your recipe or link in the comments.
This post is linked to Tasty Tuesday at Beauty and Bedlam, Tuesday Garden Party and The Stuff of Success.