Canning spaghetti sauce, large batches.

[Firefyter-Emt]

I need some help guys and ladies... I have planned ahead and now have a LOT of Roma's (well over a bushel right now ripe) and I need to make some spaghetti sauce. What I want is to can by the quart and if pressure canned, I can do 7 quarts. However, all I ever find is recipe's for like 7-9 pints!

Now I can cook, but I tend to be a "book cook" so just whipping stuff is my wife's area.... but the canning stuff is mine. I am looking for a simple sauce, something that can be used on pizza, noodles, or other dishes as needed. I am just not finding much info here, or on the net for large batches. Would just doubling down on the recipe be ok as long as I keep the same amounts?

 

[FarmerDenise]

You really can't go wrong with spaghetti sauce. I little difference here or there is not going to matter a whole lot. I would just double the recipe and go for it. If you have any left over just put it in a jar and refridgerate it to either can another day or use soon

MIne never turns out the same way twice .

 

[freemotion]

I agree with FD, just double it. I also add meat to some of my jars for the convenience....just pressure can it for the time/pressure recommended for the longest ingredient.

I make my pizza sauce in a separate batch and like it better if I make it much thicker, smoother, and much, much spicier. I can that in pints and it is perfect for a largish pizza. A quart would be better for a family, though.

 

[Firefyter-Emt]

Well that's a start.... The quart size is kinda a must have. Counting our foster daughter, we are a family of 7 so pint's are kind of a joke.

 

[PamsPride]

We are a family of 8 and the 1/2 gallon jars are the perfect size for us.

 

[VickiLynn]

Here's one you can do with quarts. I had bookmarked it to try when I get enough ripe tomatoes.
It won't be this week

http://www.simplycanning.com/canning-spaghetti-sauce-meatless.html

or this one has meat:

http://www.simplycanning.com/canning-spaghetti-sauce.html

 

[Kim_NC]

Agreed, I would just double the recipe.

ETA: I would process it an extra 5 - 10 mintues. Most canning recipes call for extra processing time for quarts.

 

[Firefyter-Emt]

Well, I found a recipe for quart sized, large batch sauce (meatless) And I have a question... I do have some fresh herbs, pepper's, & onions in the sauce, and the one I found called for a 45min water bath.... I had forgotten about the veggies though! I did add 2tsp's of lemon juice per quart though. Should I be ok, or should I pop them open and pressure can them?

BTW, I used fresh Roma's from the garden and to prep them after washing, I just cored them, and halved them. They were then cooked down for an hour. Next I used the holy grail of sauce.... the Foley food mill. My word, that thing is amazing! 10 minutes later, I have sauce that is smooth as can be, and a pile of discarded seeds & skins! I don't think Momma is getting that back!

I hope to get 8 to 10 quarts out of this batch and will easily have enough Roma's for another batch soon. 12 Roma plants was still not enough for my needs... Next year, I think I will bump it up to 20 to 25 "sauce plants'' .