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  • Spaghetti Sauce for canning

    I’ve had a request for a canning recipe for Spaghetti Sauce so I thought I’d share the one I usually use with everyone.  Last year I had the usual canning burnout and decided that I was just going to can plain tomatoes this year and get those seasoning packets you find near the taco seasoning mix when I want spaghetti sauce.  But I do really like this recipe.

     

    Spaghetti Sauce 

    Ingredients:

    10 lbs tomatoes

    3 onions finely, chopped

    4 cloves garlic, minced

    3 TB olive oil

    1 TB Basil

    1 TB Oregano

    1 TB Italian Seasoning

    1 TB salt

    1 tsp crushed red pepper

    1 tsp black pepper

    1 tsp sugar

    bottled lemon juice or citric acid

     

    Instructions:

    Scald tomatoes then skin, quarter and seed.  Let drain in colander while you saute onions in the olive oil until tender.  Combine Tomato, onions, and seasonings in a large pot.  Simmer for 2 hours stirring occasionally. (I tend to leave my heat too high and not stir enough and it scalds)  Recipe says to press through a sieve then cook pulp on medium/high stirring constantly until it thickens.  I usually just let it cool a bit then run it through a blender and call it good.  Pour into jars with 1/4 tsp citric acid or 1 TB lemon juice PER PINT JAR leaving a 1/4″ headspace.  Process in a water bath for 35 minutes.

    I had both red and yellow tomatoes one year and used both for one batch.  Tasted good but did not look all that appealing.

     

     

     

    Published on September 7, 2011 · Filed under: Recipes;
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