Spaghetti sauce recipe for canning.

[Firefyter-Emt]

"Can" we maybe post up some good recipes for canning? I am looking for something fairly easy and it can be a pressure canned recipe too. Small sizes are ok too. I have been cheating and using the pre-packaged sauce mix made for canning. It's not bad, but not amazing, and a bit bland. However, it has been a great way to clear out the extra tomatoes from the garden in small amounts at a time as it's a pretty small batch.

So, how about it? Anyone willing to share some good ones? :/

 

[FarmerDenise]

I usually go by taste and what I feel like doing. No set recipe. I also don't add too much stuff to my tomatoes, since I use the water bath method and don't want to change the ph too much. So I'll often add some seasoning like oregano and basil and a little onion and garlic, but not too much. I just add more when I am ready to use it. At that point I will often also add a little sugar. But we got used to the taste of my fresh tomato sauce and often use it as is.

 

[Firefyter-Emt]

Thanks Denise... Now for the rest of you! Come on, NOBODY makes spaghetti sauce? :/

 

[unclejoe]

I do it the same way as FD. I have a lot of my own herbs so I just put in a sprig or two of oregano, basil, and parsley. A few shakes of dried onion and garlic, and some dried green pepper. Oh and some salt too. I taste it and add things till I like the flavor.

 

[me&thegals]

I think there are a couple other tomato sauce threads, but I will post this one again I don't throw out the garlic or peel the tomatoes, though.

The Tomato Ladys Garden Marinara Sauce
A colander heaping full of heirloom tomatoes (assorted varieties make the best sauce)
2 tbsp extra virgin olive oil
4 cloves garlic
2 handfuls fresh mixed basil, parsley, oregano and marjoram, chopped
2 tsp kosher salt
Several grinds of fresh pepper

Peel and seed the tomatoes. (For easy peeling, cut an X in the bottom of the tomatoes, then boil them briefly the skins should slide right off.) In a saut pan, heat the olive oil over medium heat, then add the garlic. When the cloves turn a honey brown, remove and discard. Put half of the tomatoes in a food processor and pulse to make small chunks. Add to the oil. Pulse the remaining tomatoes with half the herbs. Add to the pan with salt and pepper. Simmer to the desired consistency, 30 to 40 minutes depending on the tomatoes water content. Turn off the heat and stir in the remaining herbs. Enjoy. The sauce can be frozen for future use. Serves 8 to 10.