Ethiopian Spaghetti Sauce

by Melanie
(Utah)

I am canning an Ethiopian spaghetti sauce that uses Tomato sauce, Onions cooked in Olive oil, water and spices. Do I use hot water bath or pressure? If hot water bath, how long? If pressure, what pressure and how long? Thank you!

Sharon ---------------------------

You definitely need to pressure can the sauce. Here's why.

Here is my spaghetti sauce page with processing instructions. This is for a sauce with NO meat.

If you add meat you need to check here