Canning Spaghetti Sauce

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–Tomatoes – Onion – Bell Peppers – Worcestershire Sauce – Parsley Flakes – Oregano – Basil Leaves – Italian Seasoning – Canning Salt – Minced Garlic – Lemon Juice

Roast the tomatoes

Pick the tomatoes up with tongs and squeeze the excess liquid out. Chop the tomatoes in a food processor and add them to the stock pot or roasting pan. 02 FULL RECIPE

Roasting the tomatoes also makes them easy to peel. I don’t peel my tomatoes, but if you wanted to, this would be a great way to do it.

Roast the peppers

Chop tomatoes and peppers in a food processor. Add all ingredients to pot or roasting pan and simmer until desired thickness

Ladle the sauce into canning jars using a canning funnel.

Add 1 Tablespoon of Lemon Juice to each pint jar.

Add the canning jars to the boiling water bath and process jars at a full rolling boil for 10 minutes.

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