3/4 cup chopped onion
5 cloves garlic, minced
1/4 cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 tsp salt
1 bay leaf
1 (6 ounce) can tomato paste
3/4 tsp. dried basil
1/2 tsp. ground black pepper
1 Tbls dried parsley
1. In a large saucepan over medium heat, saute onion and garlic in olive oil. I love to add bell peppers and mushrooms in this step too... or any veggie! Cook until onions are translucent or any added vegetables are tender as well. Stir in remaining ingredients and simmer on low heat for one hour. I puree my tomatoes before adding them... because my boys don't like to see any chunks of tomatoes. You could also just use petite diced, or any tomato really. :) It's done once it's hot, but taste so much better if you give it that time to simmer. Now, take out the bay leaf... those are not something you want to forget about and bite into later!! You can serve in any Italian dish at this point, or you can move on to the canning process!
To Can Spaghetti Sauce
Once Spaghetti sauce has simmered for an hour, crank up the heat to medium for a few minutes to get it hot and bubbly. Each recipe makes 2 quarts of sauce, so have ready the number of jars and lids and rings you'll need. My stock pot will easily hold 4 recipes, so I can make 8 quarts of sauce at once! TWO gallons of sauce! :) And remember, to never use a cracked/chipped jar, and always use a new lid! The jars and rings can be reused if they are still in great shape. Once the sauce is hot an bubbly again, spoon the sauce into the jar until it reaches the upper part of the jar as pictured above. Take a dry paper towel and wipe down the rim of the jar to make sure it's clean and dry. Immediately put on a lid, and hand tighten a ring.
After they've began to cool, or well after they've cooled, turn them right side up. The remaining lids should pop almost immediately. Do NOT push the lids down to try and seal them. You can usually visually see once
they've sealed, but if you MUST touch it, just gently rub your finger across the top. All lids should be popped downward and sealed within a few hours.
In other words... make a huge batch of sauce once, take JUST a few minutes of work to can it all then let it sit, and have clean and healthy spaghetti sauce on hand for months and months AND save lots of money in the process!!! :)
Please let me know if you have any questions at all. I'd be happy to answer them!
Happy Spaghetti Sauce Canning!