Pasta Sauce Canning Recipe
Tested and safe water bath Pasta Sauce canning recipe! This is one of our favorites, full of delicious fresh flavor and perfect with any pasta dish!
Ingredients
- 8 cups fresh plum tomato puree
- 2/3 cup finely chopped onion
- 2/3 cup finely chopped celery
- 1/2 cup finely chopped carrot
- 2 cloves garlic, finely chopped
- 4 tbsp bottled lemon juice
- 2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp hot red pepper flakes
Instructions
- Prepare canner, jars and lids
- In large stainless steel saucepan, combine 1 cup of tomato puree, onion, celery, carrot and garlic. Bring to a boil over medium-high heat, stirring frequently. Reduce heat, cover and boil gently until vegetables are tender, about 5 minutes.
- Keep mixture boiling and add remaining tomato puree, 1 cup and a time, stirring frequently. Stir in lemon juice, salt, black peper, and hot pepper flakes. Increase heat to high, bring to a full rolling boil. Boil hard, stirring frequently, until mixture is reduced by 1/3 (about 15 minutes).
- Ladle hot sauce into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if necessary. Wipe rim. Place lid and tighten band to fingertip-tight.
- Place jars in canner, all jars completely covered with water. Bring to a boil and process 35 minutes. Remove lid, wait 5 minutes, then remove jars, cool and store.
Notes
I added 1 tbsp dried Italian spice blend when I added the other seasonings. (this has been proven safe)
We eliminate or add less hot pepper flakes. Even though we don't mind spice, we prefer less in our pasta sauce.
Oil cannot be safely added to the canning recipe but feel free to add some olive oil when using your canned pasta sauce!
This recipe only makes 3 pints, feel free to double, triple, quadrouple, etc the recipe!!
Ball Canning has only approved this as a water bath canning recipe for pint size jars jars.
As always, can at your own risk and follow approved recipes!