Spaghetti Sauce: Pressure Canned
Up on the mountain, we always have grand hopes of having enough tomatoes to make spaghetti sauce. Alas, we normally have just enough to make EITHER salsa OR spaghetti sauce. We have chosen to make salsa over sauce, since salsa is typically more expensive in stores. Being in Mississippi, however, allowed us the luxury of both!
What went in?
- Tomatoes (pureed from Grandma’s MS Farm)
- dried oregano (from The Rolling Acres Farm)
We opted for a simple sauce with fewer smells and bells in hopes that this sauce will be suitable for pizzas, spaghetti, and more!
How did we can the sauce?
- Mixed all ingredients together (Apologies! We did not measure!)
- Brought to a boil, then simmered until a good consistency was reached.
- Poured the sauce into hot, quart-sized jars.
- Sealed jars with lids and rings.
- Pressure-canned for the specified time. (Note: These can be water-canned, but my mother only had a pressure canner large enough for quart jars.)