This recipe will make enough sauce to can 12 quarts. Left over from canning store air tight container 1 week. This recipe Jason (then10) and I put together to surprise his mother. It was such a hit we started doubling and canning. She says she will never use store bought again. Halved this recipe serves 12.
Special note better quality the wine the better the sauce.
In food processor chop onion, green pepper, and celery put each into a bowl. If your family doesn't like mushrooms then chop up the stems and pieces into small bits. :) undetectable
In a 12 inch skillet or wok medium high heat 2 tbl Olive oil. Add onion, Pepper and celery stir fry till soft 10 min. Add garlic and mushrooms stir fry 3 minutes remove from heat and set aside.
In a large heavy bottom stock pot brown sausage until no longer pink. 15 minutes
Add the cooked onion, green pepper, and celery to stock pot.
To stock pot add all other ingredients and bring to a soft boil stirring often.
Reduce heat and simmer for 1 hour. Stirring occasionly.
This is a thick sauce and more water can be added to stretch it further. I recommend canning as is and adding water as needed later.
Sit and sip on the great wine between stirs. My favorite part.
Refer to your canners instructions for canning spaghetti sauce with meat. Same as chili canning
I prepare jars and lids in hot water. Fill prepared jars to 1 inch headspace. Process 1 hour 30 minutes at 10 pounds pressure.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (372g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 223 (60%)|
|Amt Per Serving||% DV|
|Total Fat 24.8g||33 %|
|Saturated Fat 8.7g||43 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 57.5mg||18 %|
|Sodium 1139.2mg||39 %|
|Potassium 814.6mg||21 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 16.9g|
|Protein 14.5g||21 %|
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Calories per serving: 369
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