How To Can Spaghetti Sauce Without A Pressure Cooker?

Sauces add extra taste to your freshly cooked foods. There has been a proper tradition of preparing sauces from season to season. People love to serve their deliciously cooked food with fresh sauces. What makes sauces so fresh? A use of fairly compatible cooking equipment! Yes, it’s Canners! YOU DO NOT NEED A PRESSURE COOKER to make a spaghetti sauce. You can easily can spaghetti sauce without pressure in a can by following some basic steps. In this write-up, we will instruct you step by step on how you can, can a popular spaghetti sauce out of freshly grown tomatoes.

Warning: Pressure canning is more effective to kill the botulism potential. Water bath or old Spaghetti sauce canning are traditional methods and NOT a scientifically approved method. Try at your own risk!

You are recommended to refer to the following ingredients and step by step instructions to get your spaghetti sauce canned properly.

Ingredients For Spaghetti Sauce:

Fresh tomatoes (pounds depend upon your batch’s requirement).
Required olive oil.
Adequately chopped onion.
Medium-sized cloves garlic, have them minced.
Needful of fresh basil, mainly chopped.
The required amount of oregano
Needful of kosher salt
Black pepper
Fresh lemon juice (make sure to keep 1 tablespoon per jarred pint)

Gather all these required ingredients and proceed to further instructions.

Steps To Can Spaghetti Sauce:

After gathering the required ingredients, refer to the following steps for canning spaghetti sauce without a pressure cooker.

Wash and wipe out of there is any, from the ripped tomatoes.
Cook them until they turn soft.
Let them cool down.
Now, strain out the skins and seeds from the cooked tomatoes using the strainer.
Then, cook the solution on low heat and lower the flame when the sauce gets thick.
Add required few TSPs lemon juice to each quart of sauce.
Process the cooked solution in canning jars with boiling water for about 30 minutes.
Now, add these ingredients inside the strained juice solution: chopped green peppers, crushed garlic cloves, chopped onions, sugar cups with plentiful amount of Italian seasoning.
Boil the water for a bath.
Make sure to well-sterilize the jars.
Now slightly boil the sauce.
Sterilize bands for jar lids.
Slightly drip out a bit of boiling water into a bowl.
Eliminate the canning jars from boiling water.
Make the jar full of tomato sauce leaving a space for a lid head.
Wipe the top of the jar with a neat cloth after filling the sauce.
Tightly fix up the lid.
Boil the water to a slightly high boiling point.
Process each jar of sauce for 40 minutes.
Lift jars from canner.
Put them over a heavy cloth on the counter.
Let the jars to get cooled down.
Make sure you seal the jars properly as lid pops down and the solutions settles in.
Place the jars at a cool dry place.

That’s all! You are done with canning your spaghetti sauce without a pressure cooker.

If you are looking for a SAFE method, try PRESSURE CANNING as per the video below!