I grew up with parents who were “green” before it was cool. My mom had a huge garden, at least one to three acres, every year. She grew fruits, veggies and whatever she could find. She literally canned thousands of cans of vegetables, jams and jellies, pickles, and soup for her family, extended family and friends. One year we canned so much I developed a skin allergy to tomatoes! I swore when I grew up I would do the sensible thing and buy all my canned veggies at the store. This idea lasted until I grew up, married and had neighbors and family bring me huge batches of home grown produce. I couldn’t stand to see it go to waste. No matter how much fresh veggies I cooked and how much I shared with friends, I still had more. I adapted my mom’s old spaghetti sauce recipe and voila! I found my love of canning again.
I admit, I do not can thousands of cans each year, but my family appreciates my efforts and no veggies go to waste! This recipe is simple enough for beginners. Here’s what you need:
20 large tomatoes, chopped
1 large onion, chopped
4 Tablespoons garlic, minced
2 tablespoons lemon juice
salt and pepper to taste (I used about a teaspoon each)
1 tablespoon olive oil
1/4 cup sugar
1/2 cup basil, minced
Mix all the ingredients together in a large saucepan and bring to a boil. Reduce heat to medium and allow the mixture to reduce by half, stirring every five to ten minutes to keep from sticking. It usually takes about one hour for the mixture to reduce. Remove the mixture from heat and allow to cool.
While the mixture is cooking, wash six pint jars and allow them to dry. You will also need to sterilize six canning lids by placing them in boiling water and allowing them to sit for five to ten minutes.
Once the mixture has cooled, pour into pint jars, making sure to leave 1/2 inch space from the top. Seal tightly and place in a canner, making sure cans are covered with water, and boil for twenty minutes. This sauce is Gluten Free too!
Did you know International Can It Forward Day is Saturday, August 16th? You can visit the Ball Website next Saturday to find:
- A link to a live webcast of canning demonstrations hosted by Hugh Acheson
- Information on how to join us for the taping of the live webcast with Hugh Acheson in New York City
- Details on a Can-It-Forward Day celebration at a local farmers market in your area
- Official Can-It-Forward Day recipes and webcast programming
- Tips, tricks and more on how to join in the fun!
Share your favorite Can-It-Forward Day moments with friends via social media with the hashtag #canitforward.
You can also join me here at Simply Southern Mom for another easy recipe and a contest with prizes from Ball Canning!