Thursday, July 25, 2013

Our Homemade Spaghetti Sauce

I make this spaghetti sauce once every few months. It's a super simple process, and once it's canned up, it's as easy to use as any store bought spaghetti sauce. Except it's cheaper and healthier....much cheaper and healthier.

And, my hubby (who usually doesn't really care for spaghetti) loves it. He begs for spaghetti for dinner quite frequently as a result of this sauce.

When we eat this sauce, we heat it to a low boil on the stove and add about 1/2 c. of parmesan cheese and 1 lb. of sausage or sausage/beef mix. It is so yummy!

105 oz. can of tomato sauce (I buy this for around $3 at Costco)
1/2 t. garlic powder or 2 cloves finely minced
1 T. dried onion flakes
1 T. salt
1 T. oregano
2 t. basil
1 t. pepper

If you are going to freeze this recipe - mix all of the ingredients together, pour into quart jars or bags, and freeze.

If you are going to can this recipe (my method of choice!)

  1. Mix all of the ingredients in a large pot and bring to a boil. 
  2. Sanitize and heat your jars, bring your lids to a boil, and bring the water in a water bath canner to a boil. 
  3. Scoop spaghetti sauce into the jars, leaving 1 inch of head space, attach a lid with the band, and place in the boiling water bath canner. Repeat until you are out of spaghetti sauce. 
  4. Boil for 40 minutes. When finished, remove jars to a towel to cool. Listen for the lids to pop - indicating that they are sealed. Eat any sauce that has not sealed within one week. 

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