Canned Spaghetti Sauce at Home!

We love a homemade spaghetti sauce in my house.

It’s super simple.

Gather your fresh veggies (tomatoes, onions, pepper, garlic, etc)

Your quantities depends on how many jars you’d like to make.

Today I did a small batch because my children were on their wild side.

Slice up your veggies and put on a baking sheet with some oil (I prefer avocado oil but oil choice is totally up to you.) sprinkle with some salt. Roast until they are cooked down. I sometimes put my veggies on the smoker…it adds a great Smokey flavor.

Once roasted you’ll add to a food processor.

Add to your pot on the stove with some bay leaves and desired seasoning. I add a bit of sugar to help cut down the acidity of the tomatoes.

Once you’ve let this simmer for an hour or so use a ladle to transfer to your mason jars.

I know there are quite a few ways to seal your jars. I just cover them in water and boil for about 40 minutes.

I’ve read they can be kept on the shelf for 18 months if sealed properly, but they tend to not last that long in my house…we cook with spaghetti sauce quite often.

I’ll be posting one of my spaghetti sauce dinner recipes tonight so stay tuned!

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