Home Canned Spaghetti Sauce and Salsa

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I’m in a canning frenzy here.  I had loads of misc tomatoes, cherry, sungolds, romas, all kinds from the garden.  I haven’t canned salsa or spaghetti sauce before and when a friend shared the recipe she uses I knew I had to try it.  She is a master food preserver and when she says it’s a tested safe recipe I know that doesn’t mean she waited 10 minutes after feeding her husband before serving it.  (like my Grandma did!) I did alter the amounts of peppers and some seasonings after clearing that it would be safe.  If you want it hotter, you can adjust up to the maximum listed.  I’m totally hooked and will be canning loads more next week!  The salsa is a mild on the heat with my adjustment with the peppers, but a little smoky and perfect.  The spaghetti sauce is a little smoky as well with the addition of paprika.  You can add that last and see if you like it better.  I don’t know if I liked it better with or without.  Both are so good!  I look forward to opening up jars of summer this winter!
Once again, I won’t get into canning basics, but if you aren’t up to date on current safety techniques, please review at the National Center for Home Food Preservation.  And of course you could freeze this if you don’t can.

Salsa
Makes about 6 pints

8 cups tomatoes
2 1/2 cups finely chopped onion
1/2 cup finely chopped bell pepper (I like yellow, orange, or red) (MAXIMUM 1 1/2 cups)
1 jalapeno, finely chopped (MAXIMUM 5)
6 cloves garlic, minced
2 tsp cumin
2 tsp black pepper
2 T dried cilantro
2 T dried oregano
2 T canning salt
1/3 cup sugar
1/2 cup bottled lime juice (You can’t use fresh in canning, it doesn’t have the required acidity level to be safe)
1/2 cup cider vinegar
16 oz tomato sauce
16 oz tomato paste

To prepare the tomatoes you can use your preference for peeling.  I spread my tomatoes in a single layer on baking sheets and roasted at 350 degrees for 15 minutes for cherry tomatoes, 25 to 30 minutes for romas.  Let cool slightly then run through a food mill.
Combine all ingredients in a pot and whisk to combine well.  Whisk frequently and bring to a boil over medium high heat.  Let boil for 10 minutes, stirring frequently.
Fill pint jars with 1/2 inch headspace and process in a boiling water bath for 15 minutes.

Spaghetti Sauce
Makes about 6 pints

8 cups tomatoes
2 cups finely chopped onion
1/2 cup finely chopped bell pepper (I like yellow, orange, or red) (MAXIMUM 1 1/2 cups)
6 cloves garlic, minced
2 T canning salt
2 T dried basil
2 T dried oregano
1 T fennel seeds
2 tsp black pepper
1-2 tsp smoked paprika (optional)
1/3 cup sugar
1 cup cider vinegar
16 oz tomato sauce
16 oz tomato paste

To prepare the tomatoes you can use your preference for peeling.  I spread my tomatoes in a single layer on baking sheets and roasted at 350 degrees for 15 minutes for cherry tomatoes, 25 to 30 minutes for romas.  Let cool slightly then run through a food mill.
Combine all ingredients in a pot and whisk to combine well.  Whisk frequently and bring to a boil over medium high heat.  Let boil for 10 minutes, stirring frequently.
Fill pint jars with 1/2 inch headspace and process in a boiling water bath for 15 minutes.

Home Canned Spaghetti Sauce and Salsa

Home Canned Spaghetti Sauce and Salsa

Ingredients

    Salsa:
  • 8 cups tomatoes
  • 2 1/2 cups finely chopped onion
  • 1/2 cup finely chopped bell pepper (I like yellow, orange, or red) (MAXIMUM 1 1/2 cups)
  • 1 jalapeno, finely chopped (MAXIMUM 5)
  • 6 cloves garlic, minced
  • 2 tsp cumin
  • 2 tsp black pepper
  • 2 T dried cilantro
  • 2 T dried oregano
  • 2 T canning salt
  • 1/3 cup sugar
  • 1/2 cup bottled lime juice (You can’t use fresh in canning, it doesn’t have the required acidity level to be safe)
  • 1/2 cup cider vinegar
  • 16 oz tomato sauce
  • 16 oz tomato paste
    For Spaghetti Sauce:
  • 8 cups tomatoes
  • 2 cups finely chopped onion
  • 1/2 cup finely chopped bell pepper (I like yellow, orange, or red) (MAXIMUM 1 1/2 cups)
  • 6 cloves garlic, minced
  • 2 T canning salt
  • 2 T dried basil
  • 2 T dried oregano
  • 1 T fennel seeds
  • 2 tsp black pepper
  • 1-2 tsp smoked paprika (optional)
  • 1/3 cup sugar
  • 1 cup cider vinegar
  • 16 oz tomato sauce
  • 16 oz tomato paste

Instructions

  • To prepare the tomatoes you can use your preference for peeling. I spread my tomatoes in a single layer on baking sheets and roasted at 350 degrees for 15 minutes for cherry tomatoes, 25 to 30 minutes for romas. Let cool slightly then run through a food mill.
  • Combine all ingredients in a pot and whisk to combine well. Whisk frequently and bring to a boil over medium high heat. Let boil for 10 minutes, stirring frequently.
  • Fill pint jars with 1/2 inch headspace and process in a boiling water bath for 15 minutes.
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