OAMC Canned Spaghetti Sauce

This is the recipe that started my OAMC journey.  Again, trying to make like easier for myself making my husbands spaghetti sauce once a week, I wanted to try canning.  Perfect starter recipe.  This recipe makes about 9 cans.  This isn't an exact recipe, you may have a little leftover/not enough.  Freeze that for pizzas or a meal for one some night.

OAMC Spaghetti sauce

9 cans

4 servings each

Ingredients:

8 green peppers

8 onions

2 heads of garlic

2 (46 oz) low sodium V8

105 oz Tomato Sauce

3 (12 oz)Tomato Paste

2 c Italian Seasoning

NOTE: To save time, you can cook and dice at the same time, if you do it in the correct order:

1. Pour about 1/2 c olive oil at the bottom of your stock pot, turn heat on med

2.  Dice your green peppers

3.  Dice your onions

4.  Dice your garlic, stir mixture carefully

5.  Add Italian Seasoning

6.  Add tomato sauce, V8, cook for approx 1 hour

7.  Add tomato paste, cook another 20 minutes

Canning:

1.  Make sure your cans are clean. 

NOTE: You can reuse the rims, NOT the wax-lined lids.

2.  Sterilize in the dishwasher.  NOTHING else in the dishwasher.

NOTE: Once they come out of the dishwasher DO NOT touch the inside ANYWHERE. Otherwise, they will no longer be sterile and your Sauce will sour





3.  Get out your equipment

4.  Carefully pour your sauce into your cans. 

NOTE: Its very important that they are filled to the rim (at the blue funnel level) Not over, or your cans will explode.  Not under, or all your air wont evacuate

5. Screw lids on cans loosely to allow air to escape

6.  Evenly distribute your cans on your canner

7. FULLY SUBMERGE your cans in water. The reason canning works the way it does is because when your can is fully submerged in water, the excess air is forced out of the cans, and the wax ring doesn't allow water to enter the can.

8. Cook for 12 minutes

9.  Carefully remove cans from water, set on counter

10.  Allow cans to come to room temperature.  You should hear a few "pops" or "dings" in this time.  This means your cans have sealed and are ready for storage.  In about 3 hours time, if you press in the middle of the seal, and it still feels "cushy," that means the cans haven't sealed, put in the fridge and use within a week.