Preserving recipe
Meatless Spaghetti Sauce – Pressure Canned Safely
A seasoned tomato-and-vegetable sauce based on the tested NCHFP recipe. It must be processed in a pressure canner and yields about 9 pint jars.
60 min.
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9
Hard
Ingredients
- 30 lb / about 13.6 kg ripe tomatoes
- 1 US cup (240 ml) chopped onions
- 5 cloves garlic, minced
- 1 US cup (240 ml) chopped celery OR green pepper
- 1 lb / about 454 g fresh mushrooms, sliced (optional)
- 4 1/2 tsp salt
- 2 tbsp oregano
- 4 tbsp minced parsley
- 2 tsp black pepper
- 1/4 US cup (60 ml) brown sugar
- 1/4 US cup (60 ml) vegetable oil
Method
2. Boil tomatoes uncovered for 20 minutes, then press through a food mill or sieve.
3. Sauté onions, garlic, celery or green pepper and optional mushrooms in the vegetable oil until tender.
4. Combine vegetables with tomatoes and add salt, oregano, parsley, pepper and brown sugar.
5. Bring to the boil and simmer uncovered, stirring frequently, until thick enough for serving and the initial volume is reduced by nearly half.
6. Fill suitable hot canning jars, leaving 2.5 cm headspace. Remove bubbles, wipe rims and apply lids.
7. Pressure can only. Process pints for 20 minutes. Dial gauge: 11 psi up to 610 m, 12 psi at 611–1,219 m, 13 psi at 1,220–1,829 m, 14 psi at 1,830–2,438 m. Weighted gauge: 10 psi up to 305 m, 15 psi above 305 m.
8. Let the canner fully depressurise. Remove jars, cool undisturbed for 12–24 hours and check seals.
Storage
Store correctly sealed jars in a cool, dark, dry place. Refrigerate after opening.
Shelf life
For best quality, use within 12 months.
Safety note
Do NOT process this recipe in a boiling-water canner. Do not increase the proportions of onions, peppers/celery or mushrooms. Use a true pressure canner and follow pressure, time and 2.5 cm headspace exactly. Never taste jars with a bulging or loose lid, leakage, mould, gas, unusual odour or other spoilage signs; discard safely.