Tomato Sauce for Canning

This sauce recipe reminds me of the jar of sauce I was given all those years ago. This recipe is great if you want to prepare for serving now, freezing and/or canning. Keep in mind that canning is a process and every step needs to be followed exactly. Pressure canning is highly recommended for tomatoes.

Selecting, Preparing and Canning Tomatoes

Spaghetti Sauce without Meat

30 lbs. 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
4 tbsp. minced parsley
2 tsp. black pepper
1/4 cup brown sugar
1/4 cup vegetable oil

Yield: About 9 pints

NOTE: Please read Using Pressure Canners before beginning.

Procedure: Caution: Do not increase the proportion of onions, peppers, or mushrooms. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and quarter tomatoes. Boil 20 minutes, uncovered, in large saucepan. Put through food mill or sieve. Sauté onions, garlic, celery or peppers, and mushrooms (if desired) in vegetable oil until tender. Combine sautéed vegetables and tomatoes and add remainder of spices, salt, and sugar. Bring to a boil. Simmer uncovered, until thick enough for serving. At this time the initial volume will have been reduced by nearly one-half. Stir frequently to avoid burning. Fill jars, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1 or Table 2, depending on the method of canning used.

Table 1. Recommended process time for Spaghetti Sauce Without Meat in a dial-gauge pressure canner.
			Canner Gauge Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 – 2,000 ft.	2,001 – 4,000 ft.	4,001 – 6,000 ft.	6,001 – 8,000 ft.
Hot	Pints	20 min	11 lb.	12 lb.	13 lb.	14 lb.
Hot	Quarts	25	11	12	13	14

Table 2. Recommended process time for Spaghetti Sauce Without Meat in a weighted-gauge pressure canner.
			Canner Gauge Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 – 1,000 ft.	Above 1,000 ft.
Hot	Pints	20 min	10 lb.	15 lb.
Hot	Quarts	25	10	15