looking for a real good canned spaghetti recipe please. thank you.
Last edited:
canned spaghetti recipe please
- Thread starter EZZIEMAE
- Start date
Do you have the ball blue book? The Basil-Garlic tomato sauce is pretty good.
I found the recipe so I don't have to type it all out! (Got to love gardenweb.com,the harvest forum!)
Basil-Garlic Tomato Sauce
Ingredients
20 pounds tomatoes
1 cup chopped onion
8 cloves garlic, minced
1 tablespoon olive oil
1/4 cup finely minced fresh basil
Bottled lemon juice
Instructions
Prepare Ball
or Kerr
jars and closures according to instructions found in Canning Basics.
Wash tomatoes; drain. Remove core and quarter tomatoes; set aside. Saute onion and garlic in olive oil until transparent. Add tomatoes. Simmer 20 minutes, stirring occasionally. Put tomato mixture through a food mill or strainer to remove seeds and peel. Combine tomato purée and basil in a large saucepot. Cook over medium-high heat until reduced by one-half, stirring to prevent sticking. Add 1 tablespoon bottled lemon juice to each pint jar. Carefully ladle hot sauce into hot jars, leaving 1/2-inch headspace. Wipe rim and threads of jar with a clean damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met-fingertip tight.
Process 35 minutes in a boiling-water canner.
Yield: about 7 pints.
For altitude adjustment increase processing as indicated below:
1,001-- 3,000 ft.....5 minutes
3,001-- 6,000 ft...10 minutes
6,001-- 8,000 ft...15 minutes
8,001- 10,000 ft...20 minutes
Nutrition Information Per 1/2 Cup Serving:
Calories 73
Protein 3g
Carbohydrate 15g
Fat 1.5g
Cholesterol 0mg
Sodium 28mg
Potassium 702mg
% USRDA:
Protein 6%
Vitamin A 21%
Vitamin C 102%
Thiamin 12%
Riboflavin 9%
Niacin 10%
Calcium 2%
Iron 8%
I found the recipe so I don't have to type it all out! (Got to love gardenweb.com,the harvest forum!)
Basil-Garlic Tomato Sauce
Ingredients
20 pounds tomatoes
1 cup chopped onion
8 cloves garlic, minced
1 tablespoon olive oil
1/4 cup finely minced fresh basil
Bottled lemon juice
Instructions
Prepare Ball
Wash tomatoes; drain. Remove core and quarter tomatoes; set aside. Saute onion and garlic in olive oil until transparent. Add tomatoes. Simmer 20 minutes, stirring occasionally. Put tomato mixture through a food mill or strainer to remove seeds and peel. Combine tomato purée and basil in a large saucepot. Cook over medium-high heat until reduced by one-half, stirring to prevent sticking. Add 1 tablespoon bottled lemon juice to each pint jar. Carefully ladle hot sauce into hot jars, leaving 1/2-inch headspace. Wipe rim and threads of jar with a clean damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met-fingertip tight.
Process 35 minutes in a boiling-water canner.
Yield: about 7 pints.
For altitude adjustment increase processing as indicated below:
1,001-- 3,000 ft.....5 minutes
3,001-- 6,000 ft...10 minutes
6,001-- 8,000 ft...15 minutes
8,001- 10,000 ft...20 minutes
Nutrition Information Per 1/2 Cup Serving:
Calories 73
Protein 3g
Carbohydrate 15g
Fat 1.5g
Cholesterol 0mg
Sodium 28mg
Potassium 702mg
% USRDA:
Protein 6%
Vitamin A 21%
Vitamin C 102%
Thiamin 12%
Riboflavin 9%
Niacin 10%
Calcium 2%
Iron 8%
Last edited:
Tomorrow I will post the one I have been using, gets lots of praise. Too tired this evening after canning spag. sauce, putting up green beans and canning peaches today. It's almost midnight and I am finally caught up with everything and going to bed.
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