Canned Spaghetti Sauce
It's that time of year! Time to reap the rewards of your vegetable garden. All the planting and weeding and watering...now comes the way off. It's also back to school, which means I have a bit more time to get things done. Which is good because I made a double batch of these awesome sauce..see what I did there?...and it takes time to do all that chopping. This spaghetti sauce is amazing, the kids all love it and no store bought sauce can compare. It's thick and chunky and flavourful. We use it as pasta sauce or in soup and stew all winter long. When your garden gives you tomatoes and peppers...you make this sauce!
Are you ready to chop? Turn on some great tunes, have a concert in your kitchen, and make some fabulous pasta sauce!
Main Ingredients
20 - 24 medium sized tomatoes
4 green peppers
1 red pepper
1 yellow pepper
2 Large zucchini
4 Large onions
2 cans tomatoes paste
1 cup canola oil
2/3 cup sugar
1/4 cup salt
4 garlic cloves, minced
2 tablespoons fresh oregano - chopped
2 tablespoons fresh basil - chopped
2 tsp worchestershire sauce
1 cup lemon juice
Preparation
Step 1: Prepare your jars and lids for canning. This recipe makes 5 large mason jars.
Step 2: Chop all vegetables and place in pot. I like to chop mine fairly small but it depends how chunky you want it.
Step 3: Add the rest of the ingredients and stir with a large wooden spoon.
Step 4: Bring to boil over medium heat, stirring occasionally.
Step 5: Reduce heat and simmer 20 minutes, stirring frequently.
Step 6: Ladle into hot jars and wipe rim of jar. Place sealer and lids on and set aside.
Step 7: Allow to cool. Once jars have sealed store for up to 8 months.
