Today is a busy and beautiful day.
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| thanks to my Friend Stacy, for this wonderful picture |
I am remembering the sacrifice of so many men and women in service today on the anniversary of 9/11,
and rejoicing in the bounty of a garden giving its all here as summer’s long warm days draw to a close.
Look what I got out of the garden this morning.
Its time to make Spaghetti Sauce.
And today I decided to post the recipe just for you!
Make sure to read the last line on the recipe just for a good laugh. 🙂
Make sure to read the last line on the recipe just for a good laugh. 🙂
I hope you enjoy!
Many Blessings to you and yours,
Heather
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| looks like a heart! 🙂 |
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The Welcoming House Spaghetti Sauce Recipe
Full Batch:
12 Qts tomatoes
3-4 lbs Onions
1/2 cup Olive Oil
1 Tbs Basil, Oregano
1/2 Tbs thyme, sage and red pepper flakes
1 cup dark brown sugar
1/2 cup canning salt
3 garlic cloves
4 12oz cans of tomato paste
halve if you dont want a lot of sauce or have less tomatoes.
If you are not using heirloom tomatoes, but hybrids, add 1 Tbs lemon juice to each batch.
I do not remove skins or seeds, but just chunk the tomatoes, onions, etc. Cook in a large stock pot, being sure to stir about every 5 minutes the first hour, and then gradually lessen. The pulp will sink to the bottom and burn if not stirred occasionally.
I cook this for two hours, stirring occasionally, then puree with an immersion blender. Add in the tomato paste, and stir until thick and completely mixed together. Ladle into jars and cap with warm lids and rings after wiping the rims with water or vinegar.
Process in a water bath canning process for 20 minutes for pints and 25 minutes for quarts.
One full batch should make between 7-9 Quarts, or a whole lot of pints. 🙂
Linked up at GNOWGFLINS Link Party
That is a bunch of tomato’s. 12 quarts = how many 5gal. buckets?
1 1/2 ice cream buckets make one batch. 🙂 I have an 8 Qt measuring cup, and I fill it one and a half times, and depending on the size of the tomatoes, it can be filled up to twice if they are small. 🙂 So not as much as you think.
🙂 ~Heather
Is 12 quarts of tomatoes whole tomatoes or tomato puree?
It is whole tomatoes that you have chunked up and measured. I do not use a food mill and use puree, I use the whole thing. 🙂
Thanks
~Heather
I just have to say that I made this recipe yesterday with the tomatoes from our garden. It was the first time I’ve made homemade spaghetti sauce and the first big canning of anything from our 1st year of gardening. This recipe tastes fantastic! We are picky spaghetti sauce people and we ALL enjoyed it for dinner last night! Plus I put up 4 quarts for future use. My sauce came out a bit thick, so wondering if I let it cook down too long? Perhaps that’s why I didn’t get as many quarts? At any rate, it was delish! Thanks!
We always make our own spaghetti sauce as well. However, I have never canned it. Great idea. When we make the spaghetti, we also like to add italian sausage and/or pepperoni to the hamburger. It is really good.
Thanks for sharing your recipe.
I work in pounds when processing tomatoes. About how many pounds is 12 quarts?
I am guessing here because our tomatoes are not ready yet for this year, but am thinking most likely around 3 lbs per jar of sauce with the other items added in.
Thanks for commenting.
~Heather <3
Can I add carrots and zucchini to this also ? Would it alter the cook time ?
yes you can. 😀
And if you used more than 1/3 of the base as other veggies, you would need to pressure can it. Otherwise, the acidity would be just fine and you can continue with the recipe.
Blessings
~Heather