Canning Homemade Spaghetti Sauce

     

    We have an abundance of tomatoes from our garden each year.  We eat a lot of them and use the rest in a variety of ways by canning the tomatoes; making tomato sauce; tomato soup; making and canning salsa; and by making spaghetti sauce.

Countrified Hicks Crockpot Spaghetti Sauce

 

8 c. tomato sauce

8 c. diced tomatoes

2 small cans tomato paste

4 T. olive oil

2 T. sugar

4 tsp. chopped onion

4 tsp. garlic powder

4 tsp. Italian herb seasoning

2 tsp. oregano

1 tsp. thyme

1 tsp. basil 

 

                   

      Pour all ingredients into a crockpot and stir well.  Cook over low heat for 8 hours.  I like cooking it in the crockpot because it does not heat up your kitchen and allows the flavors to really "meld" together.  

 

 

    When the sauce is done, pour the hot sauce into hot prepared jars. Add into EACH jar 2 tablespoons of lemon juice and 2 Tablespoons of vinegar into each jar.   Fill up to 1/4" headspace and wipe the rims clean with a rag dipped into vinegar.   Put the lids on and place into a water bath canner.  Water should completely cover the lids.  

The water should be about an inch over the top of the jars.

 

 

 

     When the water begins to boil, start timing then.  Let boil for 40 minutes. 

 

Makes 3 quarts.

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Other blogs I linked this recipe to include:
Home to 4 Kiddos 
The Modest Mom 
Love from the Kitchen