Canning Spaghetti Sauce using Canned Tomatoes

deannieOctober 29, 2006

I want to can spaghetti sauce using canned tomatoes. My question is since I am using already canned tomatoes with citric acid already added to them do I need to add more to the spaghetti sauce that I will be canning? My recipe is 1lb canned tomatoes, 4T olive oil, 10 cloves garlic, 1/4 t pepper flakes and 1/4C fresh chopped basil.

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readinglady(z8 OR)

Generally speaking, using canned tomatoes should not be a problem and more citric acid shouldn't be necessary. However, in this case, there are other factors that are bigger issues.

Could you tell us the source of the recipe? I don't remember seeing a meatless one with olive oil and all that garlic and basil that's been tested. Just looking at it superficially it presents risks because you have oil and a high level of low-acid ingredients for a mere pound of tomatoes.


    Bookmark   October 29, 2006 at 1:29PM
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Linda_Lou(SW Wa.)

Carol, I agree. I would truly leave out that oil. Yes, you would still add the bottled lemon juice since you are adding other ingredients. I think that much garlic is too much, also. This one has 20 lb. of tomatoes and only 8 cloves of garlic. Plus, only 1 T. of oil. Canning your own recipes is not suggested due to safety issues, it can put you at a risk for botulism. I would not can what you are telling us, but freeze it instead.
I think it is best if you stick with the recipe from Ball Blue book that has basil in it if you wish to can one .

Basil-Garlic Tomato Sauce

20 pounds tomatoes
1 cup chopped onion
8 cloves garlic, minced
1 tablespoon olive oil
1/4 cup finely minced fresh basil
Bottled lemon juice

Prepare Ball® or Kerr® jars and closures according to instructions found in Canning Basics.

Wash tomatoes; drain. Remove core and quarter tomatoes; set aside. Saute onion and garlic in olive oil until transparent. Add tomatoes. Simmer 20 minutes, stirring occasionally. Put tomato mixture through a food mill or strainer to remove seeds and peel. Combine tomato purée and basil in a large saucepot. Cook over medium-high heat until reduced by one-half, stirring to prevent sticking. Add 1 tablespoon bottled lemon juice to each pint jar. Carefully ladle hot sauce into hot jars, leaving 1/2-inch headspace. Wipe rim and threads of jar with a clean damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met-fingertip tight.

Process 35 minutes in a boiling-water canner.
Yield: about 7 pints.

For altitude adjustment increase processing as indicated below:
1,001-- 3,000 ft.....5 minutes
3,001-- 6,000 ft...10 minutes
6,001-- 8,000 ft...15 minutes
8,001- 10,000 ft...20 minutes

Nutrition Information Per 1/2 Cup Serving:
Calories 73
Protein 3g
Carbohydrate 15g
Fat 1.5g
Cholesterol 0mg
Sodium 28mg
Potassium 702mg

Protein 6%
Vitamin A 21%
Vitamin C 102%
Thiamin 12%
Riboflavin 9%
Niacin 10%
Calcium 2%
Iron 8%

    Bookmark   October 29, 2006 at 1:47PM
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readinglady(z8 OR)

You're right, Linda Lou. I was thinking only about citric acid for the tomatoes themselves, not any additional acid for the remaining ingredients.

Some other tested spaghetti sauce recipes use red wine vinegar, wine or other acids instead of the lemon juice.


    Bookmark   October 29, 2006 at 2:45PM
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ksrogers(EasternMass Z6)

Leave out the olive oil as its not recommended in home canning. As to acidity, using about 1/4 to 1/2 tespoon more citric will help to increase acidity if you plan to add onions, garlic, and peppers. Also, the basil should be left out, unless your just using a few fresh whole leaves. Usually Italian sauces also contain oregano which does can well.

    Bookmark   October 29, 2006 at 2:48PM
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ardnek710(z6 stlouis)

I agree with leaving the oil out, but couldn't you pressure can it instead of BWB to overcome the low acid problem? Just use the longest processing time indicated for the ingredients you are using?

just wondering or am I not thinking about it correctly?

    Bookmark   October 29, 2006 at 5:35PM
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readinglady(z8 OR)

Generally you could do that but garlic doesn't can well. Tests on pressure-canned garlic at a time sufficient for safety revealed it lost most of its flavor. Tested sauce recipes make it possible to process safely for a lesser time, preserving the integrity and flavor of the individual ingredients.

Anyway, that's why there's no recommended processing time for garlic. Only freezing, pickling or drying are recommended.

Here's a helpful document from UC Davis on preserving garlic.


Here is a link that might be useful: Garlic: Safe Methods to Preserve

    Bookmark   October 29, 2006 at 5:55PM
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ksrogers(EasternMass Z6)

If we wrote about pickled garlic, that would not be the same as the kind added to sauces. Pickled in vinegar, whole garlic cloves are very tasty. When I make canned tomatoes, most of the additional flavorings are added after the jar is opened and simmered a short time before serving.

    Bookmark   October 30, 2006 at 4:25PM
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