Making and Canning
Home Made Pasta Sauce
Do you like a good hearty pasta sauce? Do you have surplus tomatoes from your garden this year? Have you canned all the tomatoes & tomato juice that you can stand to look at? Here's a recipe to make a nice chunky spaghetti sauce that will prevent all those tomatoes from going to waste. It also makes a nice sauce for home made lasagna.
Canning directions are included as well.I usually try to use bell peppers, onions, garlic, oregano, and basil, all fresh from my garden as well. The fresher the ingredients the better the flavor.
Pasta Sauce Ingredients:
You will need the following fresh ingredients to make my homemade pasta sauce. You can substitute 6 quarts of home canned tomatoes for fresh:
-about 3 doz medium tomatoes (blanched, peeled, cored, and crushed)
-Olive Oil
-1 extra large (softball size) or 2 medium onion
-2 heads of garlic
-1-8oz pk Portobello mushrooms
-2 medium green bell peppers
-3-4” sprigs of fresh Oregano
-2-6’ sprigs of fresh Basil
-1 lb Italian sausage
-2tbsp salt
Supplies Needed:
-2 Gallon Sauce Pot
-Large Skillet
-Cutting board
-Knife
-Measuring Spoons
-Canning Jars, lids & rings (10 pints or 5 quarts)
-Ladle
-Canning Funnel
-Pressure Canner
-Jar Lifter
-Small sauce pan
-Magnetic lid wand
-Old Towels or cloth
Directions for Making Pasta Sauce:
Blanch and peel
about 3 dozen medium sized tomatoes.
Crush the Tomatoes in a large (2 gallon) sauce pan (I usually just crush them by hand one at a time in the pan).
Add 2-3 Tbsp Olive Oil to prevent foaming and simmer under medium-low heat until reduced by about 1/2 – This can take up to about 3 hours. Stir occasionally to prevent sticking.
When tomatoes are nearly done: 
Place Italian sausage in a large skillet with 2-3 Tbsp olive oil to prevent sticking or burning, and start browning process.
Clean and coarsely chop onions, peppers and add to sausage in skillet.
Clean and slice portobello mushrooms about ¼“ thick, strip oregano leaves and chop finely, and chop garlic coarsely. Add to tomato mixture and continue to simmer.
When onions and peppers have clarified, add sausage, onion and pepper mixture to tomato mixture.
-Add salt to taste – 2 tbsp is a starting point.
-Simmer the pasta sauce about an hour to thicken. Stir occasionally to prevent sticking.
-At the last minute, strip basil from stems, chop and add leaves to mix.
NOTE: If you add Basil too soon, the delicate flavor will be cooked out.
Canning Directions:
Wash canning jars, and ladle sauce into jars leaving ½" head space.
-Wipe rims of jars clean, and adjust 2 piece lids to hand tightness.
-Process in Pressure canner at 10PSI – pints for 45 minutes, quarts for 55 minutes.
-Store like all other canned goods - in a cool dark place.
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