Homemade Spaghetti Sauce

12 years ago

We made and canned 18 pints of Spaghetti Sauce yesterday. Wife went into panic mode, we were down to one pint of sauce. Took most of the day to make the sauce and can it. She will absolutely not use store bought spaghetti sauce. Been making our own for about 35 years. Didn't think we would have to can tomatoes this year,but our kids hit our supply pretty hard this winter. We love to can so no big deal as long as they return the jars.

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Comments (19)

cynic
12 years ago
Just charge them a large deposit on the jars. If you get the jars back, great. If not buy more. And if the deposit is enough you can hire someone to can it for you while you take a vacation! :)
Jasdip
12 years ago
Wow, that's great!!!
I just make it and freeze. I think canning would have a better flavour, but freezing is easier (for me).

Every summer I buy a bushel, often 2, of roma tomatoes and then spent a weekend making spaghetti sauces, roasted tomato soup and chili sauce.
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Barbara, The only time my first fruits aren't bland are if we have a heat wave in April and May. When we moved here from Texas in 1999, I was always happy to have the first ripe fruit in early to mid-June. Then I started experimenting and pushing the limits. After a few years of learning to combine early varieties/early planting and proper watering/feeding (as in not too much of either) along with covering the plants up on the occasional freezing night, I was able to start getting ripe tomatoes on plants in the ground by Memorial Day. Well, nothing succeeds like success, so then.... I started planting even earlier (early to mid-March in a year with cooperative weather), using fairly large transplants started from seed in January and was able to get ripe fruit on plants in the ground in April. While any home-grown tomato beats a grocery story tomato, the ones I pick in April are from flowers that likely formed in February or earliest March and their flavor is pretty bland. Having said that, I'd rather have them than not have them! Wondering if I could "use" the concrete patio that is attached to the detached garage/barn to heat up containers/soil and get even earlier tomatoes, I plant 6 to 8 plants every year in pots that sit on the concrete slab and soak up a lot of winter and early spring sunlight and heat. They also have a steel wall behind them that reflects sunlight and heat onto them. I don't start these plants myself because I can buy fairly good-sized transplants (often with blooms on them) in the Dallas-Fort Worth metroplex around Valentine's Day that are much larger than the ones I start in January, and I refuse to try to start seeds during on the holiday madness in November-December. From those transplants, I also get ripe tomatoes in April, but their hotter microclimate gives me better-flavored tomatoes. And, of course, if a serious late freeze threatens (as has been common here in 2007-2009), I can drag the large containers into the garage at night. I have tried to carry tomatoes very late into the fall, but their flavor does decrease significantly in November even if the weather is fairly warm, and I assume that must have something to do with the less intense sunlight and heat. So, I have become spoiled and expect my first ripe tomatoes in April. I had some ripe ones in April this year but their flavor wasn't as good as in previous years. I also consider it a fairly disappointing year if I am not harvesting oodles of them by Memorial Day from plants in the ground, so this has been a disappointing year. The harvest here is fine, but very late compared to most years in our garden. Still, at least we have plants that are producing ripe tomatoes and there's plenty of other gardeners who don't, especially some of those in the NE who are fighting constant rain and little to no sunlight or heat plus the development of late blight. I also understand the near-drought conditions in parts of the PNW have given some gardeners there the best crop they've had in years and I am happy for them. Arizona Sooner, One of the hardest things for all of us is that we have to "work with that we've got". For me, that would mean yucky clay soil (even when improved, it is slower-draining than most soils) and recurring drought. For some folks in NE OK it almost always means too much rain, especially at planting time. For Jay in SW KS, it means too many cold nights too late in spring and very, very little rainfall in recent years. For you, it means being away from home and relying on a sprinkler system. Maybe you'll be able to tinker with your watering schedule and figure out a way to make it all work for you. I certainly hope so. I know that a lot of hard work, effort, planning and dreaming goes into each garden and it is very disheartening when the produce doesn't taste as good as it should. Don't give up. After 'tinkering' with my growing methods for longer than a couple of decades, sometimes I still struggle to find what works best in different circumstances. The good years, though, far outweigh the bad ones. So, in the midst of a bad year, you know what we're all saying and thinking. It goes something like this....."There's always next year. Next year I'll do some things differently. Next year will be better." And, you know, next year usually is better! Dawn
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LOOKING for: Homemade Spaghetti Sauce
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Comments (4)
I make plain tomato sauce from garden tomatoes, then use that to make spaghetti sauce, chili, whatever. We freeze ours now, but I used to "bottle it". I use whatever tomatoes are ready, about enough to fill a stock pot or roaster at one time. This would be a mix of determinate and indeterminate, sauce, beefsteak, heirloom, whatever i have. My containers hold about as much as the size can I normally would use, I suggest you do the same. Smaller batches of sauce more often feel like less work for me. Tomato sauce Wash and core the tomatoes. Cut them in half across the middle and squeeze the seeds into a sieve over a bowl. Roughly tear or chop the tomatoes and toss into a pot. Use a spoon to stir the seeds to get some of that jell and juice, since that is where a lot of the flavour is. We want that but not the bitter seeds! Pour this strained liquid over the tomatoes in the pot. Bring to a simmer over lo-medium heat, being careful not to scorch. If you are going to make sauce, stir often and to your hearts content, it doesn't matter if they break up. We do not add salt, but we often add a single hot pepper to each batch. Not enough to make it hot, but enough to add a zing. When the tomatoes are cooked and soft, run through the blender (skin and all) until smooth. The skins will disappear, and will help thicken the sauce later. Return the smooth puree to the pot. Bring back to a simmer, and allow to simmer stirring often to keep it from scorching until it reduces and thickens. Ladle into freezer containers, chill in fridge over night, then freeze. Use in place of tomato sauce in any recipe. Cooked tomatoes in juice Wash and core tomatoes. Drop into a pot of boiling water (carefully) and allow to bob around for a few minutes. Scoop out tomatoes and drop into another bowl or container filled with cold water. You should be able to slip the skins right off. If not, either let them bob in the hot water longer, or add ice cubes to your "shock water" to make it colder, or both. Cut tomatoes in half around the middle and squeeze out the seeds into a sieve over a bowl. Stir the seeds to release as much juice as possible. Cut the tomatoes into even sized chunks, or even leave as halves (your preference) and place in a clean stock pot. Bring to a simmer on low-ish heat, making sure not to scorch the tomatoes. Stir gently, so as not to break them up too much. You want tomato chunks in a sort of clear tomato water. Cook, stirring occasionally, until the tomatoes are cooked and soft but still hold their shape. Allow to cool, then lade into freezer containers, chill in the fridge, then freeze. Spaghetti sauce from frozen tomato sauce -1 container frozen sauce, defrosted (we use the microwave, about four minutes on high does it) -1 package extra lean ground beef -1 can mushrooms or 2 cups sliced raw mushrooms -1/4 cup red or white wine -garlic powder (1 tsp) -onion powder (1 tbsp) -salt and pepper to taste -pinch red pepper flakes -italian seasoning blend (1 tsp, bruise between your fingers to awaken flavours) Brown the ground beef until no pink remains. Sprinkle the garlic and onion powder, italian seasoning, salt and pepper over the meat. Cook and stir for a bit to toast the spices. Add drained canned or raw mushrooms. Add the wine to deglaze the pan. Cook and stir until the wine evaporates and the mushrooms are limp (if using fresh). Pour in the tomato sauce. Stir well. Taste and adjust seasonings. Simmer for a few minutes to blend flavours. The longer you simmer the better, but you can eat it right away. Excellent when chilled then reheated the next day. *Note: If I made it my way, I would also add one chopped onion and some diced green pepper, maybe even some diced eggplant or sliced black olives to the above sauce. My family hates veggies, and it is pushing it with the tomatoes alone. Pity.
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I too have a heart condition and I love meatballs in sauce. I thought I was doing OK with one of the jar sauces until I woke up with an extra 7 pounds of fluid according to my scale. I had made sauce from scratch before and it was fantastic, but it takes all day to make. So, when the great summer tomatoes are ripened, I buy 2 bushels and use a recipe from an old 35 CENT Kerr canning book that belonged to my mother and I cook away all day. A medium fresh tomato has 10 grams of sodium naturally so it is not sodium free but it is as close as I can get. I freeze mine because I don't know if it would jar up without the added salt. Last summer was not a good year for tomatoes so I have been making it small batch at a time with store bought Roma tomatoes,peppers,onions and garlic. I use lots of fresh basil.
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Georgysmom
12 years ago
Just tell them if they don't return the jars, no more sauce. That will do it. I agree with your wife, I just cannot bring myself to buy spaghetti sauce or marinara sauce.
wanda_va
12 years ago
I've never tried canning spaghetti sauce--bet it's good. I just freeze mine. Last month, I made 20 quarts, most of which went to my father. At almost 90, he won't make the sauce, but he'll fix spaghetti if he has the sauce in the freezer. Since we lost Mom, I cook in large quantities so Dad has plenty of homecooked food in his freezer. My mother was an exceptional cook and spoiled him, so Dad won't eat store-bought sauces, soups, etc.
ruthieg__tx
12 years ago
I just love love love to can my goodies too. We are going to be traveling this year so I may not have the tomatoes to do it. I always grow my own.....I just love canning and seeing all the jars of goodies all lined up in the pantry.

Do you mind sharing your recipe for sauce?
Jasdip
12 years ago
I second Ruthie......only I'd love to see *all* of your recipes for sauce!!

I remember you putting up black beans and all kinds of goodies Ruthie!!
socks
12 years ago
Where are y'all getting the tomatoes for the sauce...from last summer which were in the freezer?
ruthieg__tx
12 years ago
That's what I do socks. I grow my own and get them ready for the freezer if I don't have time to make the sauce at that very minute. When the tomatoes start coming in, it's a battle to keep up with them. I make spaghetti sauce, cooking sauce, and salsa....The cooking sauce is the same recipe as the salsa minus the jalapenos and cilantro. I just finished my last jar of strawberry jam and opened the last of the pineapple. It's strawberry season though in our area so I will start buying strawberries.
ruthieg__tx
12 years ago
Forgot to say that right now I am working on onions. They are left from last year and going to seed. They taste wonderful but I am ready to clean them out. I have 5 trays drying and just put 6 (1 cup each)bags in the freezer. I do them in 1 cup bags because that's usually about what a recipe calls for when I am making soup, chili, dressing etc etc. I am completely out of all my beans, pinto's, red beans, black beans etc except for a few green beans left from a couple years ago, Trying to polish them off.
nod702
Original Author
12 years ago
This how the wife makes the Spaghetti sauce if anyone's interested. Makes about 14 pints.
3lb Ground Chuck, browned and drained
4qts. Tomatoes (we use our home canned tomatoes.)
3cns tomato paste
1lg. can Mushroom pieces drained
2lg. onions chopped
Italian seasoning
Oregeno
Garlic Powder (Also adds 2 cloves of fresh garlic,chopped)
1 Bay leaf (Remove before canning)
In a large stock pot add all the ingrediants and bring to a boil for about thirty minutes, then simmer for about 6 hours or until thick enough for your taste.
She dosen't measure any of the spices just adds them to suit her taste.
grams33
12 years ago
nod702-How long and at what temp does she process this ?
minnie_tx
12 years ago
Congrats to all who can.
I've never canned anything in my life. Mom used to put up her Chili Sauce (for the table) and even made her own root beer
User
12 years ago
I am totally out of spaghetti sauce... and didn't make any last year after my husband died...kinda lost my "want to" .... but now with Larry in my life, we will be again doing lots of "putting back". He just bought 397 tomato plants, and 108 pepper plants, 2# of okra seed, 8# of sweet corn seed, plus lots of squash, cukes, etc...to plant...His brother told him to help himself to all the strawberry plants he wants... (His brother grows them commercially) so he wants to start with about 500 plants...
Larry is just tickled to have this to do as a hobby and someone that shares his interests... and his intent is to sell a lot of this stuff.. I am beyond thrilled to have Larry with me now...He as hired a man to help him with the "farming" and to take care of things when we travel...
I want to make enough to stock up his pantry at the trailer in Missouri and his place in Iowa...and have lots here too...
Nod, that is similar to my recipe.... although I don't really follow a recipe... I just make it by sight and feel.. like I do when I bake bread...
I have been a gardener for nearly all my life and have can't recall a time when I didn't "put food back".

Viva la summer and it's wonderful bounty...

Carolyn
nod702
Original Author
12 years ago
She processes the jars in a hot water bath at a rolling boil for 30 minutes.
ruthieg__tx
12 years ago
I'd be afraid to do a meat sauce in a water bath....I like to actually use a canning process but I'm afraid to do anything except tested recipes because I don't have enough experience....I've canned for a long time but still...I'm scared not to follow all the guidelines.
User
12 years ago
When I add meat to my spaghetti Sauce for canning... I use a pressure canner and process for an hour for pints and a bit longer for quarts. Not sure what "the book" says, but that's the way I have been doing it for more than 40 years, so must be doing something right...lol

Carolyn
nod702
Original Author
12 years ago
Not sure what the right way is, but a water bath has worked for us for over 35 years. Some things we do use a pressure cooker, we have four of them.
wanda_va
12 years ago
This is my mother's recipe for Spaghetti Sauce. It is wonderful!

SPAGHETTI SAUCE

Mix together:
2 Pounds Ground Beef
1 Cup Bread Crumbs
2 Beaten Eggs
1 Tablespoon Parsley Flakes
2 Teaspoons Salt
1 Teaspoon Pepper

Fry a Clove of Garlic in 4 Tablespoons Olive Oil; then discard Garlic. Put large chopped Onion in Oil; stir around, almost to browning. Put Meat in skillet; break up, cook almost to browning. Then put in kettle.

Add:
1-1/2 - 2 Quarts (3 small cans or 2 large cans) Tomatoes - put through sieve (throw seeds away)
2 Large plus 1 Small Cans Tomato Paste (plus couple of cans of water)
2 Teaspoons Italian Seasoning
1/2 Teaspoon Oregano
1 Bay Leaf
Stalk of celery (chopped fine)
2 Teaspoons Parsley Flakes
1/2 Green Pepper (chopped fine)
1 Tablespoon Worcestershire Sauce
2 Cloves Garlic (discard after cooking) (Can substitute garlic powder)
Little Basil Leaf (sift in)
1/3 Cup Sugar
1/8 Teaspoon Crushed Red Pepper (sift in)

Cook 2-1/2 - 3 hours, until oil comes to top

MEATBALLS

2 Pounds Ground Beef
2 Beaten Eggs
3 Spoons Parmesan Cheese (optional)
5 Tablespoons Bread Crumbs
1 Teaspoon Parsley Flakes
1 Chopped Onion
Italian Seasoning
Chopped Garlic Clove
Salt and Pepper to Taste

Mix and make meatballs; either bake or fry until they start to get a little brown.
User
12 years ago
Oh, and if I have some ..... I like to add some Chianti wine.... kind kicks it up some...but it is still really good without it...

Thank you all for sharing recipes.. I don't have a particuar recipe that I follow.... I just gather my ingredients and go with it.... I am an adventurous cook and seldom use a recipe... and when I do, I seldom adhere to it....I just love to play with food...

Carolyn

Homemade Spaghetti Sauce

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Homemade Spaghetti Sauce

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