Home Canning 101: Homemade Spaghetti Sauce

Instructions

1. Thoroughly wash tomatoes.
2. Bring pot of water to a boil. Scald tomatoes for 3 minutes in boiling water
3. After 3 minutes, dip tomatoes into cold water. Cut out cores and remove skins. Cut into halves or quarters.
4. Blend chopped tomatoes in a blender or food processor to smooth consistency (puree).
5. If fresh tomatoes are not available, use canned tomatoes. Blend tomatoes and liquid from five 1 Lbs. cans of commercially canned tomatoes into a smooth puree. Or the puree can also be made with four 6 oz cans of tomato paste mixed with 7 C. of water
6. Pour puree into 5-quart saucepan, add Mrs. Wages Spaghetti Sauce Mix and sugar. Mix well.
7. Bring sauce to a boil. Reduce heat to medium for 25 minutes. Stir frequently. Sauce is now ready to eat, or to can. If canning, follow steps 8 to 11.
8. Pour the sauce into Ball Pint Canning Jars using the canning funnel. Leave 1-2" head space and remove air bubbles. Adjust lids.
9. Process immediately using the boiling water method in a covered preserver canner with rack. Using the jar lifter, place filled jars onto rack immediately after each jar is filled. After all filled jars are placed on the racks, carefully lower it into the water. The water level must cover the jars and caps by 1 to 2 inches. Add more boiling water if necessary. Process for 35 minutes.
10. After the processing period is complete, turn off the heat and remove the canner lid. Using the jar lifter, remove the jars from the canner and set them on a towel to cool. Leave 1 to 2 inches of space between the jars. DO NOT invert the jars, cover them with a cloth or try to cool them quickly.
11. Test jars for airtight seals 12 hours after canning. If jars are not properly sealed, refrigerate and use within a week. Store all properly sealed jars in a cool, dark area. Pull sauce out to be enjoyed anytime over a delicious home-cooked spaghetti dinner!