- Yields: 5 Pints
1Wash tomatoes. Scald 3 minutes in boiling water. Dip into cold water. Cut out cores. Remove skins. Cut into halves or quarters. Blend in blender or food processor to smooth consistency (puree).
2Blend tomatoes and liquid from 5 pints of home-canned tomatoes (or five 1-pound cans commercially canned tomatoes) into a smooth puree. Or the puree can be made with four 6-ounce cans of tomato paste mixed with 7 cups of water. Pour puree into 5-quart saucepan, add Mrs. Wages Spaghetti Sauce Mix and sugar. Mix well.
3Bring sauce to a boil. Reduce heat to medium for 25 minutes. Stir frequently. Sauce is ready to eat, or to can or freeze. To freeze, pour into freezer containers, and store.
4To can, pour boiling hot into clean, hot, pint canning jars, leaving 1/2-inch head space. Adjust lids.
5Process 35 minutes in boiling water bath. Boiling water should cover jars by one inch.
6Test jars for airtight seals 12 hours after canning. If jars are not properly sealed, refrigerate and use within a week.
7Label and store in a cool, dry, dark area.
*If fresh tomatoes are not available, use home-canned tomatoes.
A pint of this spaghetti sauce mixed with 1/2-pound of browned ground beef makes an excellent meat sauce to serve over pasta.
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages' test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.