Best 3 Canned Spaghetti Sauce Recipes
Indulge in a culinary journey with our collection of canned spaghetti sauce recipes, where convenience meets flavor. Discover a symphony of delectable dishes ranging from classic spaghetti and meatballs to creative pasta bakes and hearty casseroles. Each recipe is carefully crafted to elevate the humble canned spaghetti sauce into a mouthwatering masterpiece. Prepare to tantalize your taste buds with a variety of sauces, from traditional tomato-based to zesty pesto and creamy Alfredo. Whether you're a seasoned cook or a beginner seeking culinary adventures, our recipes provide easy-to-follow instructions and helpful tips to ensure success. So grab a can of spaghetti sauce and embark on a culinary adventure that will leave you craving for more.
Let's cook with our recipes!
HOMEMADE CANNED SPAGHETTI SAUCE
DIY canning spaghetti sauce recipes are a tomato grower's dream come true! Use up your garden bounty and enjoy it later in the year. -Tonya Branham, Mt. Olive, Alabama
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 9 quarts.
Number Of Ingredients 15
Steps:
- In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Peel and quarter tomatoes; place in a stockpot., Pulse green peppers and onions in batches in a food processor until finely chopped; transfer to stockpot. Stir in next 11 ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, 4-5 hours, stirring occasionally., Discard bay leaves. Add 2 tablespoons lemon juice to each of 9 hot 1-qt. jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool.
Nutrition Facts : Calories 118 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
BASIC CANNED SPAGHETTI SAUCE
Make and share this Basic Canned Spaghetti Sauce recipe from Food.com.
Provided by crazycookinmama
Categories Sauces
Time 3h30m
Yield 7 Pints
Number Of Ingredients 12
Steps:
- Peel, core and chop tomatoes.
- Combine with remaining ingredients in heavy saucepan.
- Simmer 2 hours stirring often until desired consistency.
- Pour into hot jars to 1/2 inch from top.
- Wipe jar top and threads carefully with damp cloth making sure they are thoroughly clean.
- Put on lids and bands.
- Place in water canner with at least 2 inches of hot water over tops of jars.
- Bring canner to gentle boil and process 30 minutes.
- At end of processing time, remove jars to draft free area to cool at least 12 hours.
- Inspect each jar to make sure it is sealed, remove bands and wipe with damp cloth.
- Label with date and store.
Nutrition Facts : Calories 220.3, Fat 7.3, SaturatedFat 1, Sodium 38.8, Carbohydrate 37.5, Fiber 9.8, Sugar 23.3, Protein 7
CANNED SPAGHETTI SAUCE
This summer/fall I have been working in gardens and harvesting all those fruit and veggies that are available. Tomatoes were in abundance so I did a lot of canning.This does take a lot of time, so expect to be at this most of the day..My daughter and I like spice, and a lot of flavor, so we can up with a homemade sauce for...
Provided by Kathey Jo Hickey-Van Otten
Categories Other Sauces
Time 8h
Number Of Ingredients 12
Steps:
- 1. First step is to boil the water in canner where the tomatoes are place after washing them off and taking the green tops off. You will want to give them a 3 minute bath at least and them them out. You can do smaller batches which I will do, so the tomatoes are bathed equally in time.
- 2. Take out the tomatoes and peel the skins off. They will squeeze out quickly and without effort. Place the tomatoes in blender or food processor to grind to almost a puree but not quite that liquid. A little chunky perhaps, which is great.
- 3. Empty the canner, wash out and set on stove. Place the chopped up tomatoes in canner and set the heat to medium. You will cook the liquid out of the tomatoes to where whatever thickness you want. This can take hours. I at one time, started at 8 at night and just turned it down a little more and went to bed at midnight. When I got up at 6:30 am, i turned it up and cooked a few more hours. I like mine to be a little on the thick side. It won't always take 8 hours either, just your choice of thickness. Every 20 minutes or so, stir stir stir the canner from the bottom and sides which helps it thicken up and don't burn it.
- 4. When reached the desired thickness of sauce, then you can start adding the spices and onions...the amounts is about what I use, go by your taste. I love VERY FLAVORED food, so do not just DUMP the amount I have given, it might be to much for you. Taste it to get it right for you. Continue cooking..
- 5. Add the wine and sugar, again to your taste. More or less, so taste it. Always TASTE IT...Stir all the time, especially the bottom and sides of canner, it will add to the thicken of the sauce.
- 6. By now the sauce should be where you want it..turn off stove and get your jars ready. They should have already been washed. Have the lids ready too. Don't need to sterilze as the processing will do that. This should make about 8 quarts..yep that is all.
- 7. Be sure to clean off the tops of the jar, wipe it clean so the lids will seal. Place in pressure cooking that is filled half full with water. Place lid on and turn the stove on high. When the pressure cooker starts to whistler, then turn down the heat to medium low and let it cook for 20 minutes...turn off heat and let it cool down by itself. Don't put under water. Will take about an hour or less..
- 8. When I make spaghetti I just add the meat and start the noodles boiling....you can cook meat into the sauce before canning too...just depends upon what you want to do.
Tips:
- Use high-quality canned tomatoes: Look for tomatoes packed in juice or diced tomatoes in tomato juice. Avoid tomatoes packed in sauce or puree, as these can be watery and lack flavor.
- Brown the meat: Browning the meat adds flavor and depth to the sauce. If you're using ground beef, cook it over medium heat until it's no longer pink. If you're using sausage, cook it over medium heat until it's browned and crispy.
- Add vegetables: Vegetables add flavor, texture, and nutrients to the sauce. Common vegetables to add include onions, garlic, bell peppers, carrots, and celery. You can also add mushrooms, zucchini, or eggplant.
- Use a variety of herbs and spices: Herbs and spices add flavor and complexity to the sauce. Common herbs and spices to use include basil, oregano, thyme, rosemary, garlic powder, and onion powder. You can also add a pinch of red pepper flakes for a little heat.
- Simmer the sauce: Simmering the sauce allows the flavors to meld and develop. Simmer the sauce for at least 30 minutes, or longer if you have time.
Conclusion:
Canned spaghetti sauce is a convenient and affordable way to make a delicious and hearty meal. With a few simple tips, you can make a canned spaghetti sauce that tastes like it's been simmering all day. So next time you're looking for a quick and easy meal, reach for a can of tomatoes and some ground beef, and you'll have a delicious spaghetti sauce on the table in no time.
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