Recipe For Canning Spaghetti Sauce Like Prego

Prego Spaghetti Sauce (Copycat) Recipe

WebApr 24, 2019 · 2 tablespoons olive oil. 1 large minced garlic clove. 1/2 onion, very finely chopped. 1 teaspoon dried basil. 1 teaspoon dried parsley. …

Rating: 5/5(4)
1. Heat oil over medium-low heat, and add garlic. Stir and cook until golden brown. Be careful not to burn the garlic.
2. Add onion and cook until soft and golden stirring frequently. Add seasonings and tomato products. Slowly bring to the boil at a medium-high heat. Let boil for 10 minutes, covered.
3. Reduce to lowest heat, cover loosely, and simmer 1 hour, stirring occasionally.
4. This recipe yields about six cups.

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Spaghetti Sauce Healthy Canning Healthy Canning

WebSep 4, 2022 · The recipe. Jar size choices: Either half-litre (1 US pint) OR 1 litre (1 US quart). Processing method: Pressure canning only Yield: 9 x …

1. Hull and peel the tomatoes. Quarter tomatoes. Boil 20 minutes, uncovered, in large pot, then press through sieve or food mill.
2. Put oil in a large frying pan. Add the onion, garlic, green pepper, and mushrooms (optional). Let cook, stirring frequently, until onion is translucent and the mushroom slices have shrunk. Add to the tomatoes.
3. Add the seasoning from the oregano down to and including the black pepper.
4. Bring to a boil, then lower to a simmer and let simmer uncovered until reduced by half. This will take 2 to 3 hours, so you may want to do this at off-peak energy rates if they apply where you live.

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Canning Spaghetti Sauce Canned Spaghetti Sauce …

WebOct 25, 2023 · Sauté in 1/4 cup butter or olive oil until tender: onions, garlic, celery or green pepper, and mushrooms. Combine sautéed vegetables …

1. Wash 30 pounds of tomatoes. Remove cores and quarter tomatoes. Boil 20 minutes, uncovered, in large pan (or pans).
2. Put through food strainer or food mill. Cook down tomatoes to reduce volume and make a thicker sauce. Reduce volume by 1/2 to 2/3rds.
3. While the sauce is cooking, finish the remaining prep work, like chopping your veggies and getting the lids and jars ready. Prepare pressure canner according to manufacturer’s instructions.
4. Saute in 1/4 cup butter or olive oil until tender: onions, garlic, celery or green pepper, and mushrooms.

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