No Reviews | Be the first to review!
Reviews
You must be logged in to post a review.
- Home
-
Recipes
Avocado Fritters with Avocado-Cilantro Cream Dipping Sauce
A bite-sized fiesta in fritter form. Like a pinata for your mouth.
Lemon Poppy Seed Yogurt Muffins
These lemon poppy seed muffins are packed with all sorts of health and crunch: whole grain flavor with serious additions from poppy seeds and Greek yogurt.
Coconut French Toast with Orange Cream Cheese Syrup
by Deanna Morauski (The Old Hen)
This Coconut French Toast with Orange Cream Cheese Syrup is the talk of the town this month. Try it once and you will be addicted. It is simply that perfect.
Strawberry Honey Jam
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Warm Black and Blueberry Sauce
by Tricia @ Saving room for dessert
Spoon over plain Greek yogurt for a tangy protein-packed simple dessert, or drizzle on ice cream, pancakes, pound cake, waffles or eat it by the spoonful!
Pineapple Tempura with Haupia Dip
by Gerry Speirs
Sweet, savory and crunchy, served with a creamy coconut dip, this is a great snack or appetizer.
Veggie Berry Smoothie
by Nancy @ Coupon Clipping Cook
A great way to sneak in veggies for breakfast.
Savory Ricotta Tart with Rosemary Parmesan Crust
A rich ricotta tart with a rosemary flecked Parmesan crust. The perfect side dish to your holiday meal.
Homemade Peanut Butter
by Christina Main (Sweet Lavender Bake Shoppe)
Smooth, creamy, luxurious, and super fast to make, you might slap yourself for not doing this from the get-go. Plus, come on, it’s unprocessed!
Spicy Chicken Flautas
Spicy Chicken Flautas—crispy rolled tacos filled with spicy roast chicken and a blend of cheeses.
Shredded Brussels Sprout Salad with Citrus Vinaigrette
Crisp Brussels sprouts, bacon, almonds, and cheese drizzled with a vibrant vinaigrette made with freshly squeezed orange and lemon juices.
Vegetable Stir Fry with Peanut Sauce
Healthy vegetable stir fry with Thai peanut sauce for an easy and delicious meal!
- Community
- Blog
- About
Canning
Recipe
The Best Meatless Spaghetti Sauce
by candykettle on July 27, 2009 in Canning
Recipe Description
I’ve made many batches of homemade spaghetti sauce and this is by far the best ever! I don’t have a picture because I am all out!
Preparation Instructions
Combine ingredients in a large kettle, Heat rapidly to simmering and simmer until thickened, about 1 1/2 hours (or more, depending on type of tomatoes). Stir frequently to prevent sticking.
Bring to a boil and pack into clean hot sterilized quart jars, leaving 1 inch headroom. Adjust clean hot lids. Process in a boiling water bath for 40 minutes. Remove and cool. Makes about 7 quarts.
* I use a Victorio strainer. My youngens don’t like chunks in their sauce! If using a strainer, core and chop tomatoes and heat in large kettle. Run tomatoes through the strainer. Transfer pulp and juice to large kettle and add other ingredients and proceed with instructions.
**I also chop the celery, pepper and onion in a blender or food processor until very fine — almost to a paste and then add them to the juice.
Ingredients
- 30 pounds Tomatoes, Peeled And Chopped
- 1 cup Onion, Chopped
- 1 cup Green Pepper, Chopped
- 1 cup Celery, Chopped
- ¼ cups Sugar
- ¼ cups Fresh Parsley, Chopped
- 4 cloves Garlic, Minced
- 4 Tablespoons Canning Salt
- 1 Tablespoon Sweet Basil, Chopped
- 1 Tablespoon Oregano, Chopped
- 1 Tablespoon Thyme, Chopped
Related Recipes
Kumquat Marmalade
by LindaLee and filed in Canning
What do you do with a bunch of kumquats? Answer: Make marmelade. It is yummy and easy to make. It’s wonderful on a freshly baked scone or toast.
Pickled Ramps
by Holly Kirby and filed in Canning
How does a Gin Gibson sound with a pickled ramp? Delicious.
Small Batch Sweet Cherry Vanilla Jam
by Flour On My Face and filed in Canning
If you are lucky enough to live where the cherries are aplenty I advise you to print out this Sweet Cherry Vanilla Jam recipe and tape it somewhere that you will not forget about it when the cherries come into season! Or you can use frozen cherries like I did.
This recipe was made using the new Ball Jam & Jelly Maker but you can make it the traditional way also.
Meyer Lemon and Vanilla Bean Jelly
by Patricia @ ButterYum and filed in Canning
Take advantage of Meyer lemons the next time you see them at the market and make this tasty jelly. Tastes great with cream cheese or schmeared on hot biscuits!
Dilly Beans
by Kristi at 30 Pounds of Apples and filed in Canning
A crisp, crunchy little pickle that takes advantage of all those extra beans in early fall.
Friends of Tasty Kitchen
Meet Nancy
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Meet Heather
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!
© Copyright 2006-2013, The Pioneer Woman | Ree Drummond. All Rights Reserved
Powered by WordPress
5 Comments | Be the first to comment!
Comments
dwjones on 8.20.2009
THIRTY pounds of tomatoes? Really?
hnighti on 8.31.2009
I’m thinking maybe thirty tomatoes? not thirty pounds?? Cuz i don’t think that one tablespoon of oregano is going to do much for 30 pounds of maters!
candykettle on 10.16.2009
Thirty pounds of tomatoes IS correct — 1/2 bushel is between 25-30 lbs…. look at the yield at the end of the recipe….combined with all the herbs and salt 1 TBSP oregano IS correct also.
tnchick65 on 7.22.2011
On this recipe you said, 1 inch headroom. I looked at the Ball Blue Book and it said 1/2 inch. I went with 1/2 inch. Just wondered where you got 1 ” headspace.
sunnydla on 9.7.2011
just tried this out today. i used 30 pounds of fresh Roma’s. Although my batch didn’t thicken (it’s pretty soupy) I loved the smell of it all. I can’t wait to use it…. I’ll just thicken with tomato paste as I use jars. it was probably something I did wrong… usually is… but it smells great!
You must be logged in to post a comment.