Heirloom Spaghetti Sauce Recipe

This Heirloom Spaghetti Sauce Recipe adds great flavor to tonight’s dinner, and it’s easy with a pressure canner.


| September/October 2012



Heirloom Spaghetti Sauce Recipe

Pressure canning spaghetti sauce delivers the best of summer all winter and keeps your dinner table safe.

Lori Dunn

I use a lot of spaghetti sauce and tomato sauce, so I can enough to use at least 1 quart per week. I only grow heirloom tomatoes because they are disease resistant and have outstanding flavor.

My favorite is called Super Sioux. It is a medium-sized, high-acid tomato with loads of flavor. It was developed by the University of Nebraska in 1920 for high productivity in heat and drought conditions. If that works for you, give them a try. If not, there are literally hundreds of heirloom tomatoes, and I am confident that you can find one (or more) that will thrive where you live.

I guarantee that once you taste an heirloom tomato, you will never go back to store-bought. Plus you can save your seeds.

To make this recipe as a tomato sauce, just leave out the herbs and garlic. I use fresh herbs, but you can substitute dried herbs. Simply reduce the listed amount by half.

If you are using low-acid or modern hybrid tomatoes, add 1 tablespoon lemon juice to each jar to raise the acid level sufficiently to water-bath can. If you are pressure canning, this is unnecessary.

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Save Money by Canning Food at Home
 

JOSIEE
9/19/2014 12:25:09 PM

Finally! Some tomato-based recipies that do not include sugar (except for the marmalade). Thank you.


LyleGarlicGirl
8/19/2014 10:42:54 AM

As a matter of practice I always check canning recipe processing times against the National Center for Home Food Preservation website (http://nchfp.uga.edu/how/can_home.html) and am pleased that this basic tomato sauce recipe is spot on. (Not all published recipes are safe.) The NCHFP is also a great place to get step-by-step instructions for safe boiling water canning and pressure canning.


nancyt
8/19/2014 9:46:25 AM

Do you add the same amount of seasonings to each blender amount, or just to the first 'batch'?






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