Canning 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 ripe tomatoes
- 1 cup chopped onions
- 5 cloves garlic, minced
- 1 cup chopped celery OR green pepper
- 1 lb fresh mushrooms, sliced (optional)
- 4 1/2 tsp salt
- 2 tbsp oregano
- 4 tbsp minced parsley
- 2 tsp black pepper
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
Preparation
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 vegetable oil until tender.
4. Combine vegetables with tomatoes and add salt, oregano, parsley, pepper, and brown sugar.
5. Bring to a 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 1 inch headspace. Remove bubbles, wipe rims, and apply lids.
7. Pressure can only. Process pints for 20 minutes. Dial gauge: 11 psi at 0–2,000 ft, 12 psi at 2,001–4,000 ft, 13 psi at 4,001–6,000 ft, 14 psi at 6,001–8,000 ft. Weighted gauge: 10 psi at 0–1,000 ft, 15 psi above 1,000 ft.
8. Let the canner fully depressurize. 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 1-inch headspace exactly. Never taste jars with a bulging or loose lid, leakage, mold, gas, unusual odor, or other spoilage signs; discard safely.