How to Make And Can Spaghetti Sauce

Web chef, Kimberly Turner, shares with you How to Make and Can Spaghetti Sauce!

Ingredients

Tomatoes 26 1/2 Pound (1/2 bushel)
Water 2 Liter (adjust quantity as required)
Ice cubes 3 Cup (48 tbs)
Mushrooms 2 Dozen , halved, thinly sliced
Pepper 4 Large , deseeded, chopped (any variety)
Chopped celery 1 Cup (16 tbs) , minced
Basil 1 Tablespoon , chopped
Parsely 1 Tablespoon , chopped
Bay leaves 2
Chili flakes 1 Teaspoon
Salt 2 Tablespoon
Black pepper 1 Tablespoon
For 2nd day:
Mushrooms 10 , halved, thinly sliced
Sugar 2 Tablespoon
Parsley sprigs 6
Basil leaves 12

Directions

MAKING:

Boil water in a large pot and blanch the tomatoes for 1 min. Plunge into ice-cold water immediately and peel the skin.

Once done, remove the stem, roughly chop and add to the large pot.

In a large bowl, combine celery, peppers, mushroom, basil, parsley, bay leaves, chilli flakes, blanched tomatoes, salt, black pepper and mix well.

Simmer vegetables on low heat for 48 hours with occasional stirring.

On the second day, add mushroom, sugar and stir again. Season with salt and pepper if needed.

Sterlize jars, lids and rims in boiling water and dry well as shown in the video.

Heat canner with water and bring it to boil.

Prepare each jar with 1 sprig of parsley and 1-2 leaves of basil.

Ladle hot spaghetti sauce into sterilized jars, leaving 1 inch headspace.

Wipe mouths of jars with a clean paper towel to remove sauce. Cover with rims and lids.

Load jars into canners by lowing canning basket into water. Adjust jars or water level if required.

Bring water to boil and cover with lid.

Allow it to boil for 45 minutes and then simmer for 35 minutes.

Turn off the heat, lift basket and allow jars to sit for 15 minutes.

Once done, take out the jars, wipe with towel, cover with tea towel and allow to cool for 24 hours.

SERVING:

Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 2880 Minutes
Ready In: 2880 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 2799Calories from Fat 354

 % Daily Value*

Total Fat 40 g61.5%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol

Sodium 15535 mg647.29%

Total Carbohydrates 574 g191.3%

Dietary Fiber 170 g680%

Sugars 370 g

Protein 141 g282%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet