Spaghetti Sauce 

Canning Recipe

Canning spaghetti sauce step-by-step instructions:

 

Preparation:

1. Wash the tomatoes thoroughly. Remove stems and make a small 'X' shaped incision on the bottom of each tomato.

2. Fill a large pot with water and bring it to a boil.

Blanching the Tomatoes:

1. Prepare a bowl of ice water and keep it nearby.

2. Using a slotted spoon, carefully lower a few tomatoes at a time into the boiling water. Allow them to blanch for about 30 to 60 seconds, or until you notice the skins starting to loosen.

3. Use the slotted spoon to immediately transfer the blanched tomatoes into the bowl of ice water. This stops the cooking process and helps to easily peel off the skins.

Peeling and Chopping:

1. Once the blanched tomatoes are cool enough to handle, use your fingers or a paring knife to peel off the loosened skins.

2. Cut the peeled tomatoes into halves or quarters, removing the core and any tough parts.

Cooking the Sauce:

1. In a large pot or Dutch oven, combine the diced onion, bone broth, Italian seasoning, oregano, basil, onion powder, bay leaves, onion flakes, salt, and pepper.

2. Add the prepared tomatoes to the pot and bring the mixture to a gentle simmer over medium heat. Allow the tomatoes to cook down, stirring occasionally, for about 30 minutes.

3. Once the tomatoes have softened and the flavors are melded, remove the pot from heat.

Processing the Sauce:

1. Set up your food mill over a clean pot or large bowl. Pass the cooked tomato mixture through the food mill to create a smooth sauce. Discard any remaining solids in the food mill.

      Return the smooth sauce to the cooking pot.

Adjusting Consistency and Flavor:

1. Place the pot with the smooth sauce back on the stove over low heat. Stir in the tomato paste to thicken the sauce. Adjust the thickness to your preference by adding more paste if needed.

2. Stir in the lemon juice. Taste the sauce and adjust seasoning as desired. Simmer the sauce for an additional 10-15 minutes to let the flavors meld.

Canning the Sauce:

1. While the sauce is simmering, prepare your canning jars by placing them in the water-bath canner filled with enough water to cover the jars. Bring the water to a simmer to sterilize the jars.

2. Using tongs, carefully remove a sterilized jar from the canner, pouring out the water. Fill the jar with the hot spaghetti sauce, leaving about 1/2 inch of headspace at the top. Wipe the rim of the jar with a clean, damp paper towel and vinegar to ensure a good seal.

3. Place a lid on the jar and secure it with a ring, tightening it just until it's snug but not overly tight.

Load Jars into Canner: Using a jar lifter, carefully lower the filled jars into the simmering water in the pressure canner.

Close Canner Lid: Once all the jars are loaded into the canner, carefully close and lock the lid of the pressure canner according to the manufacturer's instructions.

Venting and Building Pressure: Allow steam to escape from the vent for about 10 minutes before closing the vent and building pressure. Follow your canner's instructions for building pressure based on whether you have a dial-gauge or weighted-gauge canner.

Processing Time: Once the canner reaches the appropriate pressure, start the processing time. For quart-sized jars of tomato and bone broth spaghetti sauce with meat, the processing time will be approximately 90 minutes at the specified pressure for your altitude.

Cooling and Opening Canner: After the processing time is complete, turn off the heat and allow the pressure to naturally decrease. Wait for the pressure to return to zero and the canner's lock to release before opening the lid.

Removing Jars: Using a jar lifter, carefully lift the jars out of the canner and place them on a towel or cooling rack. Leave them undisturbed for 12 to 24 hours.

Check Seals: After the jars have cooled, check the seals by pressing down on the center of each lid. If the lid doesn't flex or pop, the jar has sealed properly. If a jar hasn't sealed, store it in the refrigerator and use its contents promptly.

Label and Store: Once sealed, label the jars with the contents and date. Store the sealed jars in a cool, dark, and dry place.

​​

Enjoying the Sauce:

1. This homemade spaghetti sauce can be used in a variety of dishes, not just spaghetti! Use it in lasagna, pizza, or any other recipes that call for seasoned tomato sauce.