Before I get started explaining how I make my spaghetti sauce, refer back to my post on processing tomatoes, because it is my first step to this process. This is the second steps.
I will get all those wonderful tomatoes out of my freezer the night before and set them some where to thaw out overnight. Uh…I had 19 ziploc bags so I put them in my tub. lol
The next morning I got all my jars ready and caps and lids. Then I set up an assembly line. I put a strainer in the sink and I would take one bag at a time and strain any left over juice and water out.
After straining, I put in blender and blend til I get a puree. Next I pour that into a stainless steel pot and cook down. I add my spices. I just use salt, onion powder, garlic powder, and Italian seasonings. Now I put a little kicker in mine. I add a little cajun seasoning. And tomato paste as a thickner. Um…I just eyeball everything. I dont really measure.
I will let that cook for about 30 minutes. Then I remove from stove and laddle into warm jars. I put the caps and lids on making sure tops of jars are wiped clean.
I will put my jars into my water bather and then pour water in until it covers tops of jars. When the water starts to boil then I will start timing. I let them process for around 30 minutes.
I then remove jars from water very carefully with a jar lifter and pot holder. Caution jars will be extremely hot. Just set somewhere for them to cool and after a while you should start hearing….POPS!!!! This is to let you know jars are sealing good. Wholah! You have spaghetti sauce.