Spaghetti Sauce Recipe for Canning: Slow-Cooked Silky Finish

Instructions:

1. Wash all tomatoes thoroughly and remove the stems. Rough chop them into quarters, ensuring you remove any bruised or soft spots that could introduce unwanted bacteria into your jars.
2. Place the tomatoes in your large stockpot and heat them slowly. Use a potato masher to crush the first few layers to release enough juice to prevent scorching. Once softened, run the mixture through a food mill to remove all seeds and skins, resulting in a vibrant, smooth puree.
3. Return the puree to the stockpot and add 2 cups chopped yellow onions, 5 cloves minced garlic, and 1 cup diced green bell pepper. Bring to a boil, then reduce heat to a simmer. Cook uncovered for about 5 hours until the volume is reduced by half.
4. Stir in 2 tbsp sea salt, 1 tsp black pepper, 2 tbsp dried oregano, 1 tbsp dried basil, and 0.25 cup granulated sugar. Continue simmering for another 15 minutes to allow the flavors to meld and the sugar to dissolve completely.
5. Prepare your jars by washing them in hot, soapy water. Into each clean pint jar, add 1 tbsp bottled lemon juice (or 2 tbsp for quart jars). This is a critical safety step for this spaghetti sauce recipe for canning to ensure the acidity is high enough.
6. Ladle the hot sauce into the jars, leaving 0.5 inch of headspace. Wipe the rims with a clean, damp cloth to ensure a tight seal. Apply the lids and bands, then process in a boiling water bath for 35 minutes until the jars are heated through.
7. Remove the jars from the canner and place them on a towel lined counter. Let them sit undisturbed for 24 hours. You should hear a distinct pop as they cool. Check the lids; they should not flex up and down when pressed.