Yes, you read that title right I’m canning my spaghetti sauce in the middle of November. Let me explain, my brother and I both plant a big garden at our homes. He works long hours and is only available to do his canning one day a week. We share a juicer for juicing the tomatoes and I let him use it first and I do my canning later in the season and in this case much later.
This year I washed and quartered all my garden tomatoes and dropped them into gallon size freezer bags and put them in the freezer. I knew I’d get to them at some point and that point was when I had one jar of spaghetti sauce left in the cupboard and we needed the freezer space for venison.
I had roughly 25 bags froze and I used half of those to make a batch of spaghetti sauce. I get the tomatoes out of the freezer late in the evening, I snip the bottom corner from each bag (to let the moisture drain), and leave them in the sink overnight. It normally takes until the next evening before they are mostly thawed. The next step is to juice the tomatoes and store them in glass containers in the fridge until the next morning when I start the cooking and canning.
I’ll turn the next batch that’s stored in the freezer into crushed tomatoes. I either use the hot water bath method for canning or the oven method. Please don’t tell me how unsafe the oven method is. I’ve been doing it for years as have many of my old ancestors and none of us have perished yet from my spaghetti sauce. I do give it the smell test when I unseal a jar, as I’m sure everyone that cans does. You may use whatever method works for you.
If you’d like to try my spaghetti sauce recipe you can find that here. And this is how I oven can if you want to look into that. Thanks for stopping by today. I know it’s been a while since I posted. I have recently been sick for 3 weeks and I’m not fully recovered but I am much better than I was. I’ll be back on Sunday with a new post, so please stop back.