Canning Spaghetti Sauce | How to Water Bath Can and My Own Recipe

In this video I show you how to preserve spaghetti sauce in the water bath canner, how simple it can be, and my favorite spaghetti sauce recipe.
// Spaghetti Sauce //
15 lb. tomatoes
8 medium yellow onions
4-6 green bell peppers
4-5 heads of elephant garlic
3 tsp. dry rosemary
3 tsp. dry thyme
3 Tbsp. dry oregano
3 Tbsp. dry basil
1 tsp. black pepper
1 Tbsp. + 2 tsp. salt
1 tsp. red pepper flakes
5 Tbsp. worcestershire sauce
Lemon juice
Rough chop and add all vegetables to a large pot (no lemon juice yet). I do not remove skins or pulp - you can if you prefer.
Simmer until tomatoes fall apart. Puree in blender until smooth. Simmer until thick and rich. Add seasonings and worcestershire sauce. Adjust to your taste.
Fill hot clean jars with sauce, leaving 1 inch headspace. Add lemon juice to each filled jar ( 1 Tbsp to pints, 2 Tbsp to quarts).
Seal jars. Process in boiling waterbath (35 minutes for pints, 40 minutes for quarts).
Once cool, remove rings for storage and check the seals. Rings left on indefinitely can create a false seal. Label and enjoy!
// Yields 11-12 pints //
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