Will someone share with me the trick of canning spaghetti sauce? I need a recipe, and how to do it. I am planning on getting a box of tomatos. Which ones do I get? Which taste the best when canned? Does anyone have a recipe for heavy garlic, or roasted garlic spaghetti sauce? What about canning meat? Should I can it and then add the ground beef when I make it for dinner, or add it when canning?

TIA!

Love Val

roma tomatoes are best
blanch
skin
seed
cook down with your garlic and spices
sterilize jars and lids
fill
process
cool

i would add meat later otherwise you would have to use a pressure cooker to seal them

The women from the office sent me two different recipes. One is with meat and one is not. You have to be really careful when canning tomatoes because they can harbor some pretty bad bacteria if the ratio of tomatoes, spices, lemon juice, is not exact.

I don't have time to post the recipes tonight but if you pm me and remind me I can do it in the next couple of days.

Also, I like to use roma tomatoes because they have less water content so you spend less time cooking the sauce down.

HTH