Recipe and pressure canning instructions for canning spaghetti sauce with no meat.
You will need to know how to use a pressure canner.
Go here for a recipe for canning spaghetti sauce with meat.
Yield for this recipe is about 9 pints. For my family, I will double this and do quarts.
This spaghetti sauce must always be processed in a pressure canner.
Gather your canning supplies
*for safety reasons do not increase proportions of onions, peppers, or mushrooms.
The first thing you need to do when home canning spaghetti sauce is to prepare your tomato sauce.
Make your sauce, but do not process. Come back here to complete your spaghetti sauce.
If needed, simmer tomato sauce, uncovered, in large saucepan until thick enough for serving. This might a take 20 minutes to a couple of hours. Stir frequently to avoid burning. The amount of sauce may be reduced by nearly one-half.
|Here is my favorite time saving tip|
OPTIONAL: Canning this sauce as is, without the cook down time, will simply give you a thinner sauce. Add a can of tomato paste to thicken when you prepare your meal. I have done this when I did not want to spend the time to cook down.
Chop vegetables while you simmer the tomatoes.
Saute chopped onion and chopped bell pepper (or celery) and minced garlic. Cook until veggies are tender.
Add vegetables to sauce. Stir in salt, spices and sugar.
Fill your hot jars, leaving 1-inch head space. Take out the bay leaves at this point.
Follow pressure canning instructions.
Process pints for 20 minutes.
Process quarts for 25 minutes.
|Adjustments for Pressure Canner|
|Altitude in Feet||Dial Gauge Canner||Weighted Gauge Canner|