canning spaghetti sauce

15 years ago

I know, this topic has been covered time and time again...but I would really appreciate help before I attempt to can this recipe. I have searched though canning recipes for sauce and none have cooked shredded carrots added to them, which I love and they make the sauce such a beautiful color. Here is the recipe:

Basic Tomato Sauce:

1/4 cup extra-virgin olive oil

1 Spanish onion, chopped in 1/4-inch dice

4 garlic cloves, peeled and thinly sliced

3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried

1/2 medium carrot, finely shredded

2 to 2 1/2 cups peeled whole tomatoes, crushed and juices reserved

Salt

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal.

Yield: 4 cups

Can this recipe be canned the way it is? Or any suggestions on adaptations?

Thanks!

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Comments (8)

readinglady
15 years ago
The carrot is the least of it. You have olive oil, onion, garlic and thyme. So this is loaded with oil and low-acid ingredients. These are similar amounts of low-acid ingredients and oil as in the UGA spaghetti sauce recipe but that one calls for 30 pounds of tomatoes. I don't think anyone could even begin to determine a pressure canning time.

This really is a good candidate for freezing.

Carol
digdirt2
15 years ago
Freezing is all you could do with this one, sorry. Unless you want to leave out all the oil (oil is a big No-No) and make a wild guess at some sort of PC processing time. NOT!! ;)

Why not use an approved basic recipe like the one in BBB or the one given by NCHFP/UGA as Carol suggested and then just add the shredded carrots to it before serving.

Sorry but not everything can be safely canned.

Dave

Here is a link that might be useful: NCHFP - Spaghetti Sauce
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While I'm not making any 'guarantees' about the safety of this recipe, here's my own family pressure canned 'basic' spaghetti sauce recipe, which hasn't killed anybody yet ... Using enough tomatoes to nearly fill an 18 quart stock pot ... 3/4ths San Marzano / Roma or other sauce tomatoes 1/4th Beefsteak / Better Boy or other juice tomatoes Wash and hull tomatoes, cut out bad spots, grind up tomatoes ( skins and all ) in a 'meat grinder' add 1 tbsp sugar, oregano, marjoram, basil, red pepper flakes to taste. add 2 cans tomato paste for additional thickness simmer with lid off for about 6 hours, stirring every 30 minutes. This is a judgement call based on specific tomatoes used, and can run anywhere between 4 and 8 hours. When cooked down to desired 'thickness', start transferring to sterilized 1 pint canning jars. Add 1/2 teaspoon kosher salt to each 1 pint canning jar as you fill Can for 25 minutes at 10 psi At the time of opening a canning jar and serving, then and only then do I add sauteed chopped peppers, sauteed mushrooms, or any other 'wet' ingredients !!! The cooked down tomatoes by themselves may be near the 'borderline' of safely low pH ... therefore I don't add anything except 'dry' spices to the basic sauce I am canning. I also individually add the 1/2 teaspooon per pint of canning salt to make sure that there is sufficient salt concentration in each and every jar to 'discourage' bacteria growth.
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Sorry casi but I was hoping someone else would jump in on this. Neither of those recipes would meet the current approved guidelines for canning spaghetti sauce and the Taste of Home recipe probably couldn't even be safely pressure canned IMO much less done in a BWB unless it undergoes extensive lab testing first. T of H doesn't even indicate the original source of their recipe except that it is from some lady in Alabama. But 1 cup of oil sets off alarm bells for most of us. And 1 cup plus of lemon juice? Can't imagine how that would taste nor is there any way to know if it is safe. The other recipe is acknowledged as a modification of a Ball recipe but the Ball recipe they cite (Seasoned Tomato Sauce) clearly says "..it is crucial that you do not alter the ingredients or quantities or you may produce a product that isn't safe to eat." So if you only want to BWB process your sauce then you will need to stick with one of the tested and approved tomato sauce recipes and then turn it into spaghetti sauce after you open the jars. Otherwise see the approved spaghetti sauce recipe linked above and either freeze or pressure can it. And of course you may safely use any spaghetti sauce recipe you wish IF you freeze it. It just can't be canned. Dave
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Carol, I agree. I would truly leave out that oil. Yes, you would still add the bottled lemon juice since you are adding other ingredients. I think that much garlic is too much, also. This one has 20 lb. of tomatoes and only 8 cloves of garlic. Plus, only 1 T. of oil. Canning your own recipes is not suggested due to safety issues, it can put you at a risk for botulism. I would not can what you are telling us, but freeze it instead. I think it is best if you stick with the recipe from Ball Blue book that has basil in it if you wish to can one . Basil-Garlic Tomato Sauce Ingredients 20 pounds tomatoes 1 cup chopped onion 8 cloves garlic, minced 1 tablespoon olive oil 1/4 cup finely minced fresh basil Bottled lemon juice Instructions Prepare BallÂ® or KerrÂ® jars and closures according to instructions found in Canning Basics. Wash tomatoes; drain. Remove core and quarter tomatoes; set aside. Saute onion and garlic in olive oil until transparent. Add tomatoes. Simmer 20 minutes, stirring occasionally. Put tomato mixture through a food mill or strainer to remove seeds and peel. Combine tomato purÃ©e and basil in a large saucepot. Cook over medium-high heat until reduced by one-half, stirring to prevent sticking. Add 1 tablespoon bottled lemon juice to each pint jar. Carefully ladle hot sauce into hot jars, leaving 1/2-inch headspace. Wipe rim and threads of jar with a clean damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met-fingertip tight. Process 35 minutes in a boiling-water canner. Yield: about 7 pints. For altitude adjustment increase processing as indicated below: 1,001-- 3,000 ft.....5 minutes 3,001-- 6,000 ft...10 minutes 6,001-- 8,000 ft...15 minutes 8,001- 10,000 ft...20 minutes Nutrition Information Per 1/2 Cup Serving: Calories 73 Protein 3g Carbohydrate 15g Fat 1.5g Cholesterol 0mg Sodium 28mg Potassium 702mg % USRDA: Protein 6% Vitamin A 21% Vitamin C 102% Thiamin 12% Riboflavin 9% Niacin 10% Calcium 2% Iron 8%
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Linda_Lou
15 years ago
Even if you did know the ph was OK, which it isn't as said above, you would still have no idea of the density. Density is also an important factor in home canning. We have no way to test that at home.
You have cooking recipes and canning recipes.This is a cooking recipe.
ksrogers
15 years ago
NO OIL!! Carrots finely shredded are OK, as I know someone who adds cinnamon too. Using dried herbs, peppers, onions, as well as adding the necessary citric acid, might just barely bring it to a safe canning level if its pressure canned a very long time.
kitajam
Original Author
15 years ago
So, if I use the one given by the UGA and eliminated the celery, peppers...could I get away with adding shredded carrots?
digdirt2
15 years ago
Note it is celery OR peppers so yes, you could sub the 1 cup shredded carrots for the 1 cup of celery or peppers as long as you don't make any other changes. Pressure canned only.

Dave
readinglady
15 years ago
You could basically delete or reduce any of the low-acid veggies (including garlic) or as Jim said, sub 1 cup of shredded carrots for the celery or peppers.

You could also delete or reduce the fresh herbs. You could delete or reduce the brown sugar.

You could add dehydrated herbs and/or dehydrated garlic, dried peppers as you wish.

There is some latitude but the trick is to find that balance and not go overboard. It's walking a tightrope.

Carol
kitajam
Original Author
15 years ago
Thanks for your help! I appreciate it! :)

canning spaghetti sauce

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readinglady

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canning spaghetti sauce

Comments (8)

readinglady

digdirt2

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ksrogers

kitajamOriginal Author

digdirt2

readinglady

kitajamOriginal Author

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