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December 6, 2023
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December 6, 2023

50 lbs of Tomatoes into Canned Spaghetti Sauce | 3 Tips & Updates

December 6, 2023

50 lbs of Tomatoes into Canned Spaghetti Sauce | 3 Tips & Updates

December 6, 2023

50 lbs of Tomatoes into Canned Spaghetti Sauce | 3 Tips & Updates

In this video I will share my process for canning by turning them into spaghetti sauce for quick and easy meals during the fall and winter. I also share 3 tips so pay close attention, they will help up processing, extend your tomato harvest and reduce the acidity in your sauce flavor. Tell me in the comments if you found all three!
I also share a couple updates on Abigail's time away at boot camp and how our exchange hosting experience is going so far.

The recipe I used for the canned spaghetti sauce is below ( I doubled it):
Homemade Canned Spaghetti Sauce
25 lbs of Tomatoes
5 Onions
4 large red bell peppers
1 large green bell pepper
4 (6oz) cans of tomato paste
1/4 cup Coconut Aminos
3 Tbs Worcestershire sauce
2/3 cup Brown sugar
1/4 cup salt
10 cloves , chopped or minced
3 Tbs dried oregano
3 Tbs dried basil
2 tsp red pepper flakes
2 bay leaves
Lemon Juice

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Process tomatoes removing skins and core and quarter.
Chop Onions and Bell Peppers and saute until translucent.
Mix all ingredients in cooking vessel and bring boil.
Reduce heat and simmer for 4-5 hours.
Add 2 Large carrots for the last 30 mins to absorb some of the acidity.
Use your for a smoother sauce if desired.
Add 2 Tbs of lemon juice to the bottom of every quart jar.
Fill to 1/2 in headspace
Wipe rims of jars and seal with lids finger tight.
Process in Water for 40 mins.
Yields ~10 quarts.

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38 Comments

  1. Dang it all, I only got 20 lbs of tomatos, I need to go buy 30lbs more to make 50 lbs thanks for recipe

  2. @pureprairie says:

    I am trying this method this year, I am guessing after removing skins and core you don't worry about removing seeds? I am making my sauce with a variety of tomato types and some have more seeds than others and I tried to remove as much of those seed sacks as possible, but I don't feel like putting this through my kitchen aid processor to remove more seeds, is that bad?

  3. This lady is so nice. Real lady, so calming and a good teacher. I’ve been watching a bunch of videos all calm and my mouth open and I forgot to press “like”…😅

  4. Do you have a recipe that you could share for marinara sauce?

  5. Forget tomato paste. Add freeze dried zucchini! Instant thickener! Just used your recipe and only had two cans of tomato paste. Husband does not like zucchini so o add it shredded in things like brownies, bread and soups but I always have a surplus. So I freeze dried shreds. Instantly soaked up liquid! Now I’m filling jars.

  6. @jd37691 says:

    I'm confused…
    Did you double the recipe to make the 25 lbs of tomatoes or did you double the 25 lbs of tomatoes?

  7. Rachel i love your recipe and want to make 1liter jar instead or 500ml. How much lemon and would the process time be the same? Thank you

  8. Do you find with freezing tomatoes first that you have an over abundance of water/juice when processing them? If so do you drain any of that or just cook it down?

  9. I just made this today. Perfection. Your daughter must be serving at this point. Likely 3 years atleast. How is she doing? Have you posted pictures in her dress uniform? 😊

  10. Oh my gosh. I just found your channel! Michigan is an awesome state. Thanks for the content and knowledge!

  11. Could I double the onion and leave the peppers out? Would the acidity still be ok for canning? I am new to canning.

  12. When you said "roaste" did you mean slow cooker? If not can you olease share the name and a bigger description.

  13. Thank you soooo much😊

  14. What temp do you put you roaster on? Had mine on 350 and started burning my tomatoes. Lowered to 200…guess it doesn’t matter right?

  15. @katstar1982 says:

    Please never take your videos down! This may be an old one but I am using it today to process my frozen and thawed tomato haul from this year's gardening season. It's going really well – first time making pasta sauce and using your recipe here. Thanks again, Rachel for all your wisdom! My house smells amazing right now.

  16. I made this past fall. NUM

  17. Rachel, (11-28-22) I just canned 14 quarts of spaghetti sauce from your recipe using frozen tomatoes from our garden. I let them thaw in the giant freezer bags that I froze them in (adding tomatoes all season until the bag is full…I had 3 giant bags full). The skins & water are naturally released from the tomatoes as they thaw, which makes them thicken more quickly when cooked. I used your recipe last winter as well. We love this sauce! We think it is the best sauce we have ever eaten! Love your channel!

  18. @broken10100 says:

    Do you leave the carrots in? Do you blend them down? I’m doing the same recipe. Mines still watery :(. Going to get some paste and hopefully cook it down a little more? Idk. Torn on what to do lol.

  19. I see you typed out the recipe but is there a link to your source? Thanks!

  20. I'm kinda surprised you don't include GARLIC in the recipe! That is unusual. Do you not like garlic?

  21. The restaurant that I used to work at they put dice carrots into her spaghetti sauce

  22. Love this! We got so many tomatoes this year I’m looking for new things to try lol

  23. Could I omit coconut aminos? I don't have any…or is there any substitutions?

  24. How is the spaghetti sauce different from the pizza sauce

  25. @RhnayM says:

    After watching your videos for a while, I was prepared to try this recipe for canning this year. It was a hit! I tweaked it a bit by substituting Italian seasons since I already had that on hand, and by using my tomato powder in place of paste. My mother said it's the best sauce she's ever had. So looking forward to a great year of spaghetti! Thanks so much!

  26. @bajanknit says:

    Hi total newbie here, love the content on your channel I'm making this in pints will it be 1 tbsp of lemon juice? Thanks 😊

  27. Can I add mushrooms to my sauce? Or is that not good for canning spaghetti sauce?

  28. Thank you for these delicious recipes and ideas. How do you keep your sauce from burning along the top edges? I made pizza sauce yesterday in my roaster and it stuck and burnt on along the top where it had simmered down 🙁

  29. Can you send me the whole recipe for the 50 lbs of pasta sauce. What is the ratio of cane sugar and molasses to make brown sugar?

  30. Thanks for the video. I'm wondering…did you leave the seeds in? Or did I miss you mentioning seeds? I don't have a food mill so I'm wondering if it is ok to leave the seeds in? Thanks for the video and recipe. You are so pleasant to listen to and learn from. Your voice us soothing. 🙂

  31. This was great video. God-bless you'll and Keepsafe.

  32. Do you remove the bay leaves or just purée them along with everything else?

  33. @09bclement says:

    I grew up in the US but my parents are from Mexico. In my house holds growing up my mom hated when people would say I don't care to her. Till this day it rubs me wrong if someone tells me the same.

  34. Your tomatoes are beautiful! What varieties are growing?

  35. I freeze all my tomatoes too, then I just dump them into a sink of hot water for a minute and the skins come right off. Would have never thought of saving the skins for tomato powder!

  36. Do you take the carrots out or keep in?

  37. is coconut aminos just a flavouring ? Ive never heard of it ? Can I still make the recipe without it ?

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