Canning Spaghetti Sauce with Michelle Siebers...

Thanks to Michelle for hosting a demonstration on how to can spaghetti sauce..

She even made us bread sticks to sample..

Use Roma tomatoes from the store, your own garden tomatoes, or canned tomatoes

cut up tomatoes, seeds and all, and put in blender (if tomatoes aren't juicy enough, you can add a little water--but deduct from total amount of water used in recipe)

(recipe at bottom of post)

Put blended tomatoes through a strainer to remove pulp. Then add onion and garlic and blend in blender again.
Then add water, tomato paste, salt, pepper, oregano, basil leaves and 1 bay leaf

bring to a boil, then simmer to the thickness you like, about 45 min. - 1 1/2 hours.

then process in clean hot jars.

then pour over rice, spaghetti, or put in soups.

delicious!!

♥

You can double or triple the recipe without a problem..

You can also add any other ingredients you would like.

Michelle licked her plate...It was that good!!

Thanks Michelle..We enjoyed our evening with you at your lovely home..Thanks for all the sampling..and for our special take home gift♥

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Michelle's

Spaghetti Sauce recipe:

28 0z. tomatoes pureed in blender, strain off seeds and skins by putting through strainer

(the one that looks like a big cone with tons of holes and a wooden tool to stir inside the cone.

*(unless you want chunky-then just chop up, removing seeds and skins)

Add..

1/2 c. chopped onion

1 garlic clove minced

with small amount of pureed tomatoes, back in blender and puree

then add

to 3 cups water

2 cans (6 oz) tomato paste

2 tsp. salt

1/2 tsp pepper

1 tsp oregano

1/2 tsp basil leaves

1 bay leaf

Bring to a boil and then simmer to the thickness you like, from

45 min. to 1 1/2 hours.

To can sauce:

add 1 Tbls lemon juice to each pint jar. Add 2 Tbls lemon juice for quarts.

Add sauce to hot clean jars, 1/2 in. head space. Remove bay leaves.

Process pint jars for 45 min. in hot water bath. Quarts for 50 min.