Canning Spaghetti Sauce
120kcal
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 pounds ripe tomatoes, peeled and diced
- 1 can tomato paste (6 ounces)
- 1 can tomato sauce (15 ounces)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp sugar
- 2 tbsp fresh parsley, finely chopped
Equipment
- Large pot
- measuring cups
- Strainer
Method
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
- Add the diced tomatoes, tomato paste, and tomato sauce to the pot. Stir well to combine.
- Mix in the dried basil, dried oregano, salt, black pepper, and sugar. Bring the sauce to a gentle boil, then reduce the heat to low. Simmer uncovered for 30 minutes, stirring occasionally, until the sauce thickens.
- Stir in the fresh parsley during the last 5 minutes of cooking. Taste and adjust seasoning if needed.
- While the sauce simmers, prepare your canning jars, lids, and boiling water bath according to safe canning practices.
- Carefully ladle the hot sauce into sterilized jars, leaving 1/2 inch of headspace. Wipe the jar rims clean, place the lids on, and tighten the bands fingertip-tight.
- Process the jars in a boiling water bath for 35 minutes. Remove and let cool completely before checking the seals and storing.
Nutrition
Calories120kcalCarbohydrates25gProtein3gFat2gSodium270mgPotassium450mgFiber4gSugar5gVitamin A500IUVitamin C20mgCalcium30mgIron1.5mg