14 January 2012

Spaghetti Sauce

Making and canning spaghetti sauce
One meal recipe for spaghetti sauce at the end of the post. But now, the big one.

Ingredients per batch:
1/4 cup Olive oil
2 medium onions, finely diced (2 cups)
1 head garlic, minced (probably 1/4 cup)
4-5 medium carrots, finely diced  (2 cups)
3-4 stalks celery, finely diced (1 cup)
1 can (12 oz) tomato paste 
2 large (6 lbs 10 oz) cans tomato sauce (I get them from Costco) – or enough smaller cans to equal 106 oz
1 large (6 lbs 10 oz) can crushed tomato (also from Costco) - or enough smaller cans to equal 106 oz
Seasonings/herbs  to taste, I use:
2 tbsp oregano
1 tbsp basil
1-2 tsp red pepper flakes
2 tbsp salt (I like seasoning salt)
1 tbsp pepper
1 tsp rosemary

Other things you’ll need:
Large stock pot
Ladle
Large spoon for stirring
Funnel
Canning jars, lids, and rings (9-12 quart jars per batch)
Pressure canner
Jar lifter

1.  Dice vegetables and open cans. In large stock pot (seriously, large!) heat olive oil on medium heat.  Add in garlic, onion, carrots, and celery and cook for 5-10 minutes until vegetables are tender.

2.  Push vegetables to the side of the pot and put in the paste making sure to come into contact with the hot bottom of pot.  The heat will remove the aluminium/can taste to the paste.  Mix with vegetables.

3.  Add can of crushed tomatoes, herbs, salt, and pepper.  Stir up until heated through.  Turn down heat to low.

4.  Add both cans of tomato sauce and stir until heated through. Taste and add more seasonings if necessary.  If really tart, add 2 tbsp of sugar.

5.  Ladle into hot, sterile jars leaving 1/2-inch head space.  Wipe rims with damp cloth, put on lids and rings. Tighten rings very tight.

6.  Process in pressure cooker according to your pressure cookers manual.  Mine says to process at 11 pounds of pressure for 15 minutes.  Refrigerate any jars that don’t seal and use immediately.

To make spaghetti; brown 1 pound hamburger and add one jar and heat up.  Serve over cooked spaghetti noodles, or assemble into lasagna.

OR one quart jar is enough to make a few pizzas.

Single meal spaghetti sauce recipe:

1 tbsp Olive oil
3-4 cloves garlic, minced

1/2 medium onion, finely diced
1 medium carrot, finely diced 
1 stalk celery, finely diced
1 pound ground beef (or other ground meat like pork or turkey)
Worcestershire sauce, 2-3 splashes
1 (6oz) can tomato paste 
2 (12 oz) cans tomato sauce
1 (12 oz) can crushed tomato 
Seasonings/herbs  to taste, I use:  
2 tsp oregano
1 tsp basil
1 tsp red pepper flakes
2 tsp salt (I like seasoning salt)
1 tsp pepper
1/4 tsp rosemary


1.  Dice vegetables and open cans. In large pot heat olive oil on medium heat.  Add in garlic, onion, carrots, and celery and cook for 10-20 minutes until vegetables are tender.  The carrots and celery will take some time.  Add ground meat and Worcestershire sauce cook thoroughly. (Or just Worcestershire if you are not adding meat.)

2.  Push meat and vegetables to the side of the pot and put in the paste making sure to come into contact with the hot bottom of pot.  The heat will remove the aluminium/can taste to the paste.  Mix with meat and vegetables.

3.  Add can of crushed tomatoes, herbs, salt, and pepper.  Stir up until heated through.  Turn down heat to low.

4.  Add both cans of tomato sauce and stir until heated through. Taste and add more seasonings if needed.

5.  Serve over cooked pasta or assemble into lasagna (will assemble into a 9x13 lasagna).

Make without ground meat and serve over baked, grilled, or fried chicken breasts for chicken Parmesan.

1 comment:

  1. hey sounds good there,,,you do like i do can it up for later,,

    ReplyDelete

Give me some LOVE!

PS: I'm turning comment moderation on. SO! If you leave a comment and it doesn't look like it showed up - it's because I have to approve it first. And I'll do that, usually pretty quickly.

Blog Archive

Popular Posts

background

a