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Canning Spaghetti Sauce


Years ago Chris’ grandma gave me a recipe for homemade spaghetti sauce to can. It couldn’t be any simpler.  With an abundant supply of Marzano tomatoes I decided to put up a couple dozen jars this year.  Here is how I did it!

Grandma Larsen’s Spaghetti Sauce

2 large chopped onion

2 cloves garlic (chopped)

12 tomatoes scalded and peeled and chopped (see note below)

2 cups water

2 beef bouillon cubes

4 tsp basil

2 bay leaves

2 tsp salt

1 tsp oregano

1 12 ounce can tomato paste or 1 quart tomato juice


Simply cook 1 or 2 hours until thick enough, seal in hot jars.  I use a crock pot and let it cook all day.  I then pressure can it according to manufacturers suggestion for our altitude.  I get about 5 1/2 pints out of this recipe

Note: Before dropping tomatoes in boiling water to scald and peel, mark the bottom with a small X. Drop in boiling water for 30-60 seconds, till skins start to crack and remove from water


About heylaydee

An average cook, an enthusiasm for experimenting and trying new things, is the reason for this blog. That and I found myself in the “empty nest” syndrome and needed an outlet. So I picked up the camera that was collecting dust, got out the pile of recipes, contacted friends and family for their favorites and starting cooking again. What could be better than a glass of wine, a hot stove, and creativity? Come along for the ride. I will be blogging about food, family, and anything else that inspires me.

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