As stated earlier, canning can be a lot of work! But, the process doesn’t have to be! I LOVE the idea of having fresh produce year round. Time and resources (and let’s be honest, laziness), play a huge part in why I have been freezing my produce each year rather than canning it. I shared a few posts back how I freeze my green beans and wanted to share how I have been doing sauces. I hate tomatoes but LOVE red sauces- makes total sense right!? I plant roma tomatoes and use those for my sauce. I make pizza sauce and spaghetti sauce.
Here is how make spaghetti sauce
Step 1: Pick and clean the tomatoes in a cold water bath
Step 2: Cut an X in the bottom of each tomato to make it easy to peel the skin once blanches
Step 3: Place in boiling water for about 5-10 min or until the peels start to soften up.
Step 4: Peel the skins, remove any seeds
Step 5: Blend and boil- I use my vita mix blender and blend down to a “sauce”
Step 6: Put in a stock pot and boil down while adding the following
Yields: I picked 4 ice cream buckets worth of romas- it yielded 1 full ice cream bucket blended down.
Add to taste! Mix in whatever amount of spices you like but here is an idea where to start- ie: I love garlic so I add more.
Italian seasoning 4 T
Minced Garlic- 2 T
Season Pepper- 1 T
Tomato Paste- 2 cans
Salt- 1 tsp
Olive Oil- 2 T
Garlic Salt- 1T
Put in freezer baggies and freeze laying flat! Good in a deep freeze for 1 year. ENJOY!