Hi! I hope you had a great Labor Day weekend! We sure did. Yesterday, I got my Laura Ingalls Wilder on as my daughter would say. I have veggies coming out my ears and I don’t want to waste anything. So, I made some Homemade Chunky Garden Spaghetti Sauce to can. I’ll show you how I did it.
I had 3- 5 gallon buckets full of tomatoes that needed some love. We have several varieties that we plant every year. Don’t they look pretty??
Dip your tomatoes into boiling water until the skins crack. Take tomatoes out of boiling water and place in cold water.
Peel off the skins and remove core and cut tomatoes into 4’s or more if larger.
I have lots and lots of zucchini &yellow squash that I wanted to use up so I got my food processor out and chopped them up.
I also added carrot, onions & peppers to my mixture.
I poured the tomatoes and veggies into a large pot and then took my immersion blender and blended the mixture. I added garlic and Italian herbs, salt & pepper and let the sauce simmer for about 4 hours. I did add 2 small cans of tomato paste to each pot to thicken the sauce. One of the great things about this sauce is you can make it with a many or little veggies as you want. Also using the immersion blender will also make it chunkier or less chunky for those picky eaters.
I poured the sauce into quart jars and processed them. I now have 20 quarts of Homemade Chunky Garden Spaghetti Sauce to use this winter. One of my very favorite things about canning is that my work lasts longer than a day and I know exactly what is in my veggies.
Do you do a lot of canning? What’s your favorite thing to can?
How long did you process them? Did you use water bath or pressure canner? Looks yummy!
Thanks!
Tiffany, I used a pressure cooker but you could easily water bath. 10 min at 5 pounds of pressure.Thanks!!Barb CampSecond Chance to Dream Blog Facebook Pinterest Twitter Google + BlogLovin'
Looks so good! Thanks for all the wonderful fresh garden recipies and tips!
You are very welcome!! I appreciate your comment!Sent from my iPhone
I made homemade sauce this year too, for the first time. I only did tomatoes. I'll have to try adding the extra veggies next year, sounds good!
Don't you feel so much like a suzy homemaker?? It's so pretty to look at while it's sitting on the counter. Thanks for stopping by and enjoy your sauce this winter.
do you have the recipe like amounts of stuff ?
unfortunately, I do not. I used what I had.
Do you add lemon juice to your jars. Did u measure anything when you did it
Chrissy= I didn’t add lemon juice nor did I measure any of the veggies. I just used what I had and added until it looked chunky.
I love sweet peppers, mushrooms and leeks in my sauce, when should I add them so each will retain maximum flavor?
Hi Barb,
I am trying to figure out why some water bath recipes call for lemon juice/citric acid…is there a corrrect way to do this for overall safety? I am know super keen on my sauce tasting like lemons…Thanks
Thank you for sharing this recipe. I especially liked the addition of squash since I have so many. Can’t wait to get this into jars.
Enjoy the fruit of your labor. 🙂