Saucy

Tonight we canned spaghetti sauce and salsa. We finally had got enough tomatoes from our garden (and we got a few from Margo's parents) to make a batch. The onions, peppers, and some of the herbs came from our garden. We had to buy garlic at the farmers market because I didn't get any planted in my garden this year. I thought I would share the canning process and recipe with you for the spaghetti sauce we make.

10 pounds tomatoes
3 onions, finely chopped
4 cloves garlic minced
3 tablespoons olive oil
1 tablespoon each of basil, oregano, and italian seasoning
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon sugar
bottled lemon juice

Prepare pint canning jars and lids according to manufacturer recommendation

Wash tomatoes. Boil whole for 1 minute and immediately place in ice water. Remove peel, core and seeds. Blend in food processor to desired consistency (chunky or not). Place in large pot. Saute onions and garlic in olive oil in skillet, add to blended tomatoes. Add rest of seasonings to pot. Simmer uncovered until desired thickness (approx 30 or so minutes)(you can also add a tablespoon of cornstarch to help thicken) stirring often. Place 1 tablespoon bottle lemon juice into each pint jar. Ladle hot sauce into jars leaving 1/4 inch head space. Place lid on jar and screw on lid ring until tight. Process 35 minutes in a boiling-water canner.
Makes about 4 pints.

The tomatoes in ice after boiling, this process makes the skins come off easy


Tomatoes after peeling, coring, and seeds removed, before blending


Blended tomatoes and spices simmering


Jars of sauce boiling in water canner


Finished product