There is nothing better than serving great, healthy food for your family. When you make food the “old-fashioned” way, you know exactly what is going inside your body. No hard to pronounce ingredients here. This sauce is just a guide, alter it to your personal tastes. If you like more garlic and fresh herbs, add them when you are serving. The storage time causes fresh herbs and garlic to become bitter over time. This recipe can be done inside, but after trying that I chose the grill because the smoke alarm went off too many times for me.
- 1/2 Bushel Tomatoes
- 2 Onions
- 6 Cloves Garlic
- 2 Tbl. Basil
- 2 Tbl. Parsley
- 2 Tbl. Salt
- 1 Tbl. Crushed Red Pepper
- 3 Tbl. Sugar
- 1/2 Tbl. Pepper
- Before you start preparing your food, fill the canner half full with clean warm water for a canner load of pint jars. For other sizes and numbers of jars, you will need to adjust the amount of water so it will be 1 to 2 inches over the top of the filled jars.
- Put the canner on your stove, centering on the burner and preheat the water to 180°F (barely boiling).
- Wash the Mason Jars and lids. You may do this part in the dishwasher. I don’t have one, so I do this by hand.
- Sanitize jars and lids in boiling water for about 5-7 minutes. I recommend doing this in boiling water and not in a dishwasher, even if your dishwasher has a sanitizing cycle.
- Since I usually make the sauce one day and can another, rewarm your sauce because it makes the canning process go faster.
- Using a Wide Mouth Funnel, fill jars to the bottom of the rim. Work out air bubbles with a clean nonmetallic spatula. Wipe sealing edge clean with a damp cloth. Adjust bands snugly, so the jars don’t leak, but not TOO tight!
- Load the filled jars, fitted with lids, into the canner one at a time. (If you have a shaped wire rack that has handles to hold it on the canner sides, above the water in the canner, you can load jars onto the rack in the raised position and then use the handles to lower the rack with jars into the water.)Keep the jar upright at all times. Tilting the jar could cause food to spill into the sealing area of the lid.Add more boiling water, if needed, so the water level is at least one to two inches above the jar tops.
- Put the cover on the canner.
- Turn the heat setting to its highest position, cover the canner with its lid and heat until the water boils vigorously.
- Set a timer (after the water is boiling) for 12 minutes.
- After the 12 minutes, turn off the burner and vent the lid for another 10 minutes. Using a jar lifter, remove the jars one at a time, being careful not to tilt the jars. Carefully place them directly onto a towel or cake cooling rack, leaving at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft. We turn off all fans and air conditioning.
- Remove jars from canner with a jar lifter, trying to keep them upright without tilting. Set jars apart on board or cloth away from draft to cool. A towel or cake cooling rack makes a good surface. Leave at least one inch of space between the jars during cooling. Let the jars sit undisturbed while they cool, normally 8 to 12 hours. Cover the jars with a towel. Do not tighten the ring bands on the lids or push down on the center of the flat metal lid while the jars are cooling.
- Once the jars are cooled, remove ring bands from sealed jars (otherwise the bands may rust in place and be hard to open). If necessary, wash jars and lids to remove all residues Put any unsealed jars in the refrigerator and use those first.
- You can recycle old spaghetti jars if a canning lid will fit on the top. If you do this while you are sanitizing place a sharp knife down into the jar while in boiling water. If the jar is too thin the knife will put a hole in it. My mother in law didn’t do this when she was canning and all of her canned tomatoes went out the bottom of the jar.
- You can reuse rings a couple times, just make sure they are not rusty or too old or you won’t be able to get them off the jar.
- Do not reuse the lids- they are a one time use item.
- Most canner foods will taste good for about a year. Technically, they are safe for years past this, as long as they remained sealed, stored properly and show no signs of spoilage. But after a year or two the quality and taste will appreciably decline.
Some of the information in this post was taken from Pickyourown.org! It is a great site!