Spaghetti Sauce For Canning Made With Fresh Or Frozen Tomatoes
Fill ½ inch from the top with hot spaghetti sauce Wipe each rim with a clean cloth and secure with canning lids and rings Use a water bath or a steam bath canner to process the spaghetti sauce for forty minutes If you live between 1,001 to 3,000 feet, add five minutes to the processing time Use yellow straight or crookneck, or pattypan squash Kick the sauce up with about 1/2 teaspoon or more of crushed red pepper flakes Just before the sauce is done, add 1/4 to 1/2 cup of grated fresh Parmesan cheese Add a handful of chopped greens to the sauce
