Canning Spaghetti Sauce

What do you do when you have a ton of fresh tomatoes to use? You make anything and everything made out of tomatoes that you can think of. For us, it means making stewed tomatoes (I'll try to post some of the many recipes we use for these), taco sauce, BBQ sauce, pizza sauce, and spaghetti sauce.

Of course, you will wash and core your tomatoes first.

We have this wonderful Victoro or Squeez-o strainer that we use for our tomatoes and apples. It's absolutely wonderful for making all of our homemade sauces and pretty easy to use.

An easy trick is to grind your onion and green peppers together in a food processor at the same time.

Now that you have your tomato juice, put it on medium high heat, add onions, peppers, tomato paste, oil, and spices.

We usually have several pots and our roaster going at once since we make approx 40 quarts of spaghetti sauce alone each year. Add your hot peppers and cook until boiling. Stir often.

Once your sauce has reached your desired thickness, time to ladle your hot sauce into your hot, clean jars. 

I follow the Ball canning guidelines when canning spaghetti sauce. Leave 1/2 inch headspace.

Adjust two-piece caps. Process 15 minutes in a boiling-water canner.

Grandma Rising's Spaghetti Sauce

1/2 bushel tomatoes (Roma are best)

48 oz tomato paste

1/3 cup salt

1 cup sugar

1/2 cup olive oil

1 tablespoon garlic, basil, oregano, paprika

6 green peppers

3 pounds onions

3 hot peppers

Wash tomatoes and run through Squeez-o strainer. Grind peppers and onions. Mix all ingredients together except for the hot peppers in a roaster on high. Place hot peppers on top. Bring to a boil and simmer for at least one hour.