Okay, so it’s famous in my house. That counts for something, right? 😉
I have a large pressure canner and I’m slowly learning to can different foods – emphasis on the slowly. So far, I’ve canned spaghetti sauce, pinto beans and salsa. But the spaghetti sauce is a monthly project because we eat so much of it. Not only do we use it for actual spaghetti, but it’s one of the few things that our son will eat. I can put it on bread for pizza bread and I can even hide other vitamins or nutrients in it. We can’t live without our spaghetti sauce!
Now, before I started this post, I was going to include the recipe. Then I realized something: I don’t follow a specific recipe. I mix it a bit to taste. So I’ll share my approximate recipe. But I think that, for those of you brave enough to give it a try, you’ll really like it!
First, a quick note about the tomato sauce we use. We buy the gigantic 106 oz. cans at Sams. I’m sure they are available at other locations as well.
Spaghetti Sauce Recipe (Approximately)
2 cans of tomato sauce (106 oz. each can)
2 tbsp sugar (use whatever kind you like. I’ve used white, raw and coconut and liked them all)
4 tbsp Italian seasoning
1 tsp garlic salt
1 tbsp garlic powder
1 tbsp onion powder
Combine everything and mix well. Bring the sauce to a boil. Once it is at a good boil, reduce to a simmer. Place a lid on the pot (or you’ll be finding spaghetti drops on your walls and floors for weeks) and let it simmer for at least an hour. Two is better. Stir every 20 minutes or so.
That’s it! You can freeze big batches like this or can them. Either one works great.
A batch like this lasts our family of four about a month. Very easy and so yummy!