How to Can Spaghetti Sauce

• porciones: 9 servings
• tiempo activo: 30 minutes
• tiempo total: 5 hours 10 minutes

Ingredientes

25 lbs tomatoes (weighed then cored and seeded)

8 cups finely chopped onion

4 cups finely chopped fennel bulb

2 cups loosely packed basil leaves (finely chopped)

1 cup loosely packed parsley leaves (finely chopped)

10 sage leaves (finely chopped)

2 sprigs fresh oregano (leaves stripped and chopped)

1 sprig fresh rosemary

3 sprigs fresh thyme

5 bay leaves

1 tsp fennel seed

1 tsp anise seed

4 tbsp kosher salt

12 oz tomato paste

½ cup bottled lemon juice or citric acid (recommended by the USDA canning guide)

Instrucciones

Make a tomato juice by running the tomatoes through a tomato strainer, juicer attachment, or by peeling them and blending them.

Add the tomato purée to an extra-large heavy-bottomed kettle.

Stir in the prepared onion, herbs, fennel, spices, and salt. Bring to a boil, reduce to a low boil, and cook until reduced at least ¼ or until thick like a sauce, about 2-4 hours.

Add tomato paste, if using, and cook an additional 5 minutes, ensuring the paste is worked into the sauce.

Add the bottled lemon juice (or citric acid) and stir to combine.

Pour prepared sauce into sterilized jars. Fit with lid and ring and process in a water bath, adjusting for altitude according to the USDA canning guide, as follows:For quarts: 40 minutesPints: 30 minutes8 ounces: 25 minutes

Remove from the canner and allow to rest for 12 hours.

Store sealed jars in a dark area.

Nutrición

• Tamaño de la Porción: 1 tbsp
• Calorías: 5 kcal