Spaghetti Sauce (no meat)

Processing: Pressure Canner 20mins (pints), 25mins (quarts)
Storage: 12 months+
Yield: 40-60 cups (depending on consistency) 
       
Delicious homemade spaghetti sauce, packed with vegetables and flavour! Use as a base for lasagne or pasta bake, or heat for 5-10mins (until very hot) to serve with cooked pasta. Add fresh chillies for spiciness. As this spaghetti sauce contains vegetables, it must be pressure canned.
  
Ingredients:
14kg (31lbs) whole, fresh tomatoes
3 cups finely diced mushrooms
2 cups finely diced zucchini

2 cups finely diced carrots
½ cup finely diced green sweet pepper (capsicum)
½ cup finely diced red sweet pepper (capsicum)
1 cup finely diced celery
1 cup finely diced onion   

chillies (optional), seeds removed, finely diced
6 cloves garlic, finely minced  

4 ½ teaspoons kosher or pickling salt
2 tablespoons dried oregano  

2 tablespoons dried parsley
2 tablespoons dried basil   

2 teaspoons ground black pepper
    
Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes.

   
Prepare tomatoes.
Wash tomatoes and remove cores and blemishes. Place onto a lined oven tray. Bake under grill until skins split. Cool until warm and safe to handle. Remove skins. Dice roughly and place into a large pan. Boil 20 minutes or until very soft. Puree. De-seed by food mill or pressing through a fine sieve if you wish.

     
Prepare other vegetables.
Place all other vegetables in a pan with a little oil (just enough to stop it sticking to the pan). Sauté until tender.

  
Combine cooked vegetables and tomato puree.
Pour tomato puree back into the pan with the vegetables and spices. Bring to a boil then boil steadily until reduced by 50% (cook over several wide pans to reduce cooking time).

  
Prepare lids.
While you are making the sauce, place the lids into a pot of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you fill the jars, removing the lids from the water when you are ready to place them onto the jars so they stay hot.

  
Ladle hot sauce into hot jars.
Immediately spoon the hot pasta sauce into your prepared hot jars, filling to 1 inch (2.5cm) from the top. Remove bubbles, top up with extra sauce to the 1 inch headspace if required. Wipe rims and seal.

  
Pressure canner processing.
Your pressure canner needs 2 inches (5cm) of pre-boiled water in the bottom before adding the hot jars. Then place each filled jar of sauce into the canner. Put the lid onto the canner and turn onto high heat. Once the white steam is present (constant stream), vent for 10 minutes before adding weight and bring up to pressure (10lbs weighted, 11lbs dial gauge). Adjust pressure level according to your altitude if required. Once pressure is reached, start your timer for 20mins (pints) or 25mins (quarts). Once the time is up, turn the heat off and allow pressure to return to zero. Then remove the weight and wait another 5 minutes before removing the lid and cooling jars overnight on a towel-covered bench overnight. 

   
Next day check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.

   


SERVING IDEAS 
  • Pasta or lasagne  
  • Pizza   
  • Mussels   
  • Dip (equal amount of sour cream) 
  • Ratatouille  
  • Minestrone soup  
  • Stuffed mushrooms 
  • Cook eggs in middle of sauce
  • Stuffed potatoes   
  • Burritos   
  • Enchiladas  
  • Tacos
   
More ph0tos of this recipe HERE