Tomato puree nz recipe that is best for spaghetti sauce

The recipe for spaghetti sauce in which nz tomato puree is used is available in this article. Because that recipe is the best and so similar to the one for “Spaghetti sauce without Meat” that is found on the website of the National Center for Home Food Preservation, you can rest assured that it is an appropriate recipe for home canning.

Both the salt and the pepper can be tailored to individual preferences. It is acceptable to use an equivalent quantity of fresh basil in place of some of the celery, green peppers, or mushrooms in this recipe.

This recipe for spaghetti sauce can also be cut in half, or even to a fourth of its original size. Instead of canning the marinara sauce, you could just keep the processing time the same or freeze it in freezer bags or other containers that are safe for the freezer.

When it is time to serve the spaghetti sauce, we either remove it from its container and reheat it, or we brown some ground beef or Italian sausage in a skillet before adding the sauce to the pan.


30 kilograms of tomatoes

a quarter of a cup of butter or olive oil

1 ounce of finely chopped onions

5 cloves of garlic, finely minced

2 tablespoons salt

1 cup of chopped celery or green pepper, whichever comes first.

1 pound of mushrooms that have been sliced (optional)

2 tablespoons of freshly ground black pepper

2 teaspoons oregano flakes

14 cup of parsley that has been minced

14 cup of either raw cane sugar or brown sugar


Clean thirty pounds’ worth of tomatoes. Remove the cores and cut the tomatoes into quarters.

To tenderize the tomatoes, cook them for twenty minutes with the lid off in a big skillet or pans. I use a variety of pots and pans with hefty bottoms made of stainless steel and cook mine at a high simmer. Additionally, I have experience with a Nesco roaster.

It is best to avoid burning by accident by using thick-bottomed pans and to stir the food frequently.

Avoid using aluminum since it will cause a reaction with the acid found in the tomatoes if you do. When I cook using the stove top, I begin with four pots and reduce the sauce to a single stockpot that has a capacity of eight quarts.

To filter or grind the tomatoes, use a food mill or a food strainer. The food strainer I have is from Back to Basics, and it does an excellent job. (The strainer made by Back to Basics is no longer manufactured, but this strainer made by Norpro is very comparable.)

In order to prevent hard water scale from accumulating on the jars, I use three quarts of water in my pressure canner and add one tablespoon of white vinegar to the water. I use the dishwasher to clean my jars, and then I keep them in a warm place until I am ready to use them.

I keep my lids in a saucepan that holds one quart of hot water (you should never boil lids), and I use tongs to remove them from the water when I need to use them. Ball’s most recent iteration of canning lids does not require preheating, but I still have a supply of older lids that I need to use up first.

In Order to Complete the Canning of the Spaghetti Sauce

Sauté onions, garlic, celery or green peppers, and mushrooms in a quarter cup of butter or olive oil until the vegetables are soft. Mix tomatoes and veggies that have been sautéed. Add salt, black pepper, oregano, parsley and sugar.

Bring the liquid to a boil. In order to prevent burning, stir the mixture constantly. Turn down the heat to a simmer and keep it going while you wait for the procedure.

Preserving the Pasta Sauce in Jars

After filling the jars, leave a headspace of 1 inch. Adjust lids. In a pressure canner, the processing time should be 20 minutes for pints and 25 minutes for quarts.

In the event that you are utilizing a weighted-gauge canner, the pressure should be set at 10 pounds between 0 and 1,000 feet above sea level, and at 15 pounds at higher altitudes. In the event that you are using a dial-gauge canner, set it at:

At a height of 0-2000 feet above sea level, the pressure is 11 pounds.

12 pounds at altitudes of 2,001 and 4,000 feet

13 pounds between 4,001 and 6,000 feet in altitude

14 pounds between 6,001 and 8,000 feet in altitude

15 pounds at altitudes greater than 8,000 feet

After the canner has cooled, the pressure should be released. Take the jars out and place them down on the cloth that’s on the counter. Allow it sit for at least a few hours, perhaps overnight.

Take off any rings, and clean up any spills. In addition to dating and labeling the food, it should be kept in a dark, dry place that is also cool. Use within one to two years at the most.

Produces around eight pints worth of homemade spaghetti sauce for canning.

How long does it take for homemade spaghetti sauce to go bad in the can?

When utilized within one to two years of being canned, your homemade spaghetti sauce will have the finest flavor and highest level of nutrients. If you choose to freeze the sauce, you should use it up within the first six months after freezing it.

At five years of age, we have utilized a few home-canned goods, but the flavor is not as wonderful as it was before.

Never utilize a canned food that has visible symptoms of damage or deterioration, such as a broken seal, bulging lid, or other obvious signs of harm.

What is the best way to thicken homemade spaghetti sauce so that it can be canned?

My go-to method for thickening the sauce and concentrating the taste of the tomatoes is a cooking method that involves low and steady heat. These are some additional choices:

First, the tomatoes should be weighed and frozen, and then, before continuing with the recipe, they should be allowed to defrost in a colander so that any excess liquid may be drained.

When you want to serve the sauce, reheat it in the pot and add more tomato powder or dehydrated tomato puree to make it thicker. The sauce can then be stored in the refrigerator.

When I create sauce using cherry tomatoes or other types of tomatoes that are very juicy rather than paste tomatoes, this is the choice that I choose. To have a thicker sauce, some people chop up the skins and seeds in a food processor. Because of our preferences, the sauce became so bitter that we were unable to consume it.

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