So, I’m still on my canning kick. This happens every August/September. I can until I just can’t can anymore. It’s rather enjoyable and I really do love it, but it can be so exhausting. It’s well worth the hard work when in the middle of winter, you can just run down to the basement and get a jar of spaghetti, peaches, pears, tomato juice, relish, or pickles. The list goes on, but you got my point.
Now, I found this recipe on pinterest. I can honestly say this is the best spaghetti sauce I have canned. I’ve canned a lot of different spaghetti sauces and nothing seems to ever tickle my fancy. This one is epic. Trust me, this is the one.
My tomatoes haven’t been ripening as fast as I had hoped this year so it’s all part of the waiting game. I did manage to get enough tomatoes for half a recipe. That gave me 3 quarts with a little left to refrigerate and try out. The whole recipe says it will yield 7-8 quarts. So, below I’m going to put half a recipe and then it will easily double for a bigger batch.
Tangy Spaghetti Sauce
- 8 cups tomatoes , peeled, cored, diced
- 18 oz . tomato paste
- 1 large onion , diced
- 1 cup green peppers , diced
- 1/2 cup hungarian wax peppers , diced
- 1 (4 oz.) can sliced mushrooms, drained
- 1 + 1/2 tsp. garlic , minced
- 1 T . italian seasoning
- 1/2 T . dried oregano
- 1 tsp . dried basil
- 1/2 tsp . black pepper
- 2 tsp . canning/pickling salt
- 1/2 tsp . crushed red peppers
- 1/4 tsp . cumin
- 1 + 1/2 T. brown sugar
- Add all the ingredients into a large stockpot and heat over medium heat.
- Once the sauce comes up to a boil, lower the heat to low and let it simmer partially covered for 2 hours. Stir occasionally to prevent anything from sticking to the bottom of the pan and burning.
- minutes or so before you remove the spaghetti sauce from the heat start heating up your hot water canner.
- Place your quart jars and lids into the canner to sterilize them.
- Remove one jar at a time and fill with the tomato sauce. Wipe the rim clean and pull a lid out of the canner. Tighten the lid on with a band.
- Once all the jars are filled, water bath the spaghetti sauce for 35 minutes.
- Remove from canner and place hot towel over top of the jars.
Recipe NotesThis recipe was adapted from Barefootmommawv via Food.com
I hope you enjoy the recipe for tangy spaghetti sauce!