Spaghetti Sauce

[Dock Boy]

Hello all I believe last year someone had posted a family loved Spaghetti sauce recipe that they make using there garden fresh Vegi's. I can not seem to find it. Any help would be greatly appreciated. I'm looking to make some and can. Thanks

[DonBo]

Here's a couple that sound good.

http://www.hotspotoutdoors.com/forum/ubbthreads.php/topics/3118210/Spaghetti_Sauce_anyone

http://www.hotspotoutdoors.com/forum/ubbthreads.php/topics/2015761/all/homemade_spaghetti_sauce

[deerminator]

I like the fresh tomato method the best but if you don't have that sort of time or a garden or want to spend the money on store bought tomatoes, you can used canned tomatoes or even plain low sodium sauce and add your own spices. Google Rachel Ray tomato sauce and you'll find a lot of good advice. You can make your own sauce from canned tomato sauce and an on-hand pantry of herbs and spices that tastes much better and is much cheaper than store bought brands. Good luck.

[Dock Boy]

Thanks guys!!

[NEANGLER]

We have tried the Mrs Wages mix for canning and it is very good as well.

[Early Riser]

Here is a recipe that is really good and simple. It can be used as a pasta sauce, or just heated up and eaten as an excellent soup:

10-12 lbs tomatoes

3 tbsp canning salt

1/3 cup white vinegar (substitute 2 tbsp lemon juice, or 1/2 tsp citric acid added to each quart jar prior to adding the sauce)

fresh basil and oregano to taste (or 3 tbsp dry Italian seasoning)

1 medium onion cut in quarters

4-6 cloves fresh garlic cut in half

1 tbsp ground black pepper (I also added one whole fresh habanero pepper)

Bring all ingredients to a boil in a large stock pot stirring frequently, reduce heat and simmer 30 min.

Use a hand blender to chop, mix and smooth the whole works together.

Simmer another 2-4 hours depending on preference for thickness.

Process in water bath canner for 35 minutes.

Makes about 7 quarts.

This method does not involve blanching and peeling tomato skins, or running cooked tomatoes through a food mill, or some other such device to remove the seeds and skin.

Chopping and leaving everything in the sauce helps to thicken it and doesn't seem to seem to me to make it bitter.

I make a pressure canned tomato sauce, adding other chopped veggies from the garden such as kale, chard, carrot and zucchini (processed at 10lbs for 60 min).