I wanted to finish canning strawberry jam this morning before it got too hot, as it has in the 90’s here this week. I gathered the strawberries from the freezer and realized that I had only one bag of spaghetti sauce left. I like the taste of it better when it is canned, but the last time I made a batch I didn’t have time to can it so I just froze it in quart size bags. I use the recipe from the American Heart Association Low-Salt Cookbook. The only thing that I don’t like is that this sauce has thyme in it so I just omit it from the recipe and I think that it tastes better. I make a huge batch of it in a cooker so that I am not making it the night that we want spaghetti or any Italian dish.
Here is the full recipe.
2 6oz cans tomato paste no salt added
2 cups water
1/4 finely chopped onion
2 medium garlic cloves, chopped
1 tsp oregano dried and crumbled
1 tsp basil dried and crumbled
1/2 tsp dried thyme crumbled
1/2 tsp sugar
1/8 tsp pepper
1/8 tsp crushed red pepper flakes (optional)
Whisk everything together over medium heat. Reduce heat and simmer covered for 30 minutes or until desired consistency.
I actually make 6 batches at once so I that I have enough to can or freeze for other meals.
So this morning while the canner was still on from doing the jam I canned the sauce too. There is another jar, but it is in the fridge for a meal on Friday.
My kitchen didn’t get too hot thank goodness. I am now sitting down in the living room with the ac on enjoying the fact that we have more food stored away for future use.