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Canning Chunky Vegetable Pasta Sauce

Updated on May 14, 2018
VVanNess profile image

Victoria is a stay-at-home mom, author, blogger at Healthy at Home, and educator. She currently lives in Colorado with her family.

5 stars from 1 rating of Chunky Vegetable Pasta Sauce

We love our pasta sauce around here. We use it in just about all of our meals in one way or another. The obvious meal is spaghetti, but you can also use it in lasagna, pizza dip, chicken parmesan, and even to dip your cheese roll-ups in. This recipe has tons of yummy veggies in it as well to make your spaghetti dinner that much more nutritious. Bonus!

But what is even better is being able to make it with friends. I had the fortunate experience this weekend to be able to share my pasta recipe with some wonderful ladies who came over to make it with me. Don't get me wrong, I love canning. I have a huge store of goodies already made downstairs in the basement to share with my family. However, good friends in the mix always makes every experience much better, and I got to share some of my other goodies with them too!

Canning in general usually takes a good bit of work. There's the massive preparation of shopping for all of the various items, making a plan for using them, chopping them all up and cooking them down and then the canning itself. And of course you've got to scrub your kitchen down just to have the room and the clean workspace to work. But you can start off on the right foot with the right products, considering investing in a water bath canning kit for only $36 for everything!

Although, this weekend was fun! I can't wait for my next project. Pineapple!!

Step 1: Prepare your workspace.
Step 1: Prepare your workspace.
Step 2: I use my water bath canner to cook my pasta sauce and then wash it with soap and water before canning with it.
Step 2: I use my water bath canner to cook my pasta sauce and then wash it with soap and water before canning with it.
Step 3: Add about 1/4 cup of olive oil tot he bottom of your pot. It's important that's it's olive oil for the taste of your pasta sauce.
Step 3: Add about 1/4 cup of olive oil tot he bottom of your pot. It's important that's it's olive oil for the taste of your pasta sauce.
Click thumbnail to view full-size
Step Four: Set out all of the veggies to chop.Step 5: Chop up your onions.Step 6: Add them to the heating oil to start cooking.Step 7: Chop your peppers and add them to the pot.Step 8: Chop your carrots and add them to the pot.Step 9: Chop your zucchini and add it to the pot.Step 10: Measure out 6 tablespoons of minced garlic.Step 11: Add it to the pot.Step 12:  Once your veggies have cooked, start chopping up all of your tomatoes.Step 13: Add them to the pot as they are chopped so they can start cooking.Step 14: Add all of your spices and mix.If you'd prefer to do this in the crockpot, that's just fine as well. I use mine to cook an extra recipe of pasta sauce while my full pot is cooking.Step 15: I added a half pint of tomato paste as well to thicken it up a bit.Step 16: Mix and cover. Bring to a boil and then simmer for about 2 hours.Step 17: My pasta sauce is ready to can.Step 18: But first I use my immersion blender to blend it up a bit as we like our sauce relatively smooth.Step 19: Add 2 tablespoons of lemon juice to each quart jar.Step 20: Using your canning funnel, ladle sauce into each of your quart jars up to the bottom of the rim of each jar.Step 21: Using a damp cloth, wipe the rims of your jars clean.Step 22: Top each jar with a lid.Step 23: Put rings on each of your jars, but tighten the rings only until you get a little bit of resistance.Step 24: Add each of your jars to the water bath canner.Step 25: Put on the lid and heat to high heat, but just the step under the highest setting. Tilt the lid and reduce the heat a couple notches when you get a rapid boil and keep at a rapid boil for 40 minutes.Step 26: When the time is up, remove your jars and let sit spaced apart on a towel to cool for 24 hours. You'll know they are ready because the lid will be sealed on each. Before storing in the pantry or basement, remove the rings.
Step Four: Set out all of the veggies to chop.
Step Four: Set out all of the veggies to chop.
Step 5: Chop up your onions.
Step 5: Chop up your onions.
Step 6: Add them to the heating oil to start cooking.
Step 6: Add them to the heating oil to start cooking.
Step 7: Chop your peppers and add them to the pot.
Step 7: Chop your peppers and add them to the pot.
Step 8: Chop your carrots and add them to the pot.
Step 8: Chop your carrots and add them to the pot.
Step 9: Chop your zucchini and add it to the pot.
Step 9: Chop your zucchini and add it to the pot.
Step 10: Measure out 6 tablespoons of minced garlic.
Step 10: Measure out 6 tablespoons of minced garlic.
Step 11: Add it to the pot.
Step 11: Add it to the pot.
Step 12:  Once your veggies have cooked, start chopping up all of your tomatoes.
Step 12: Once your veggies have cooked, start chopping up all of your tomatoes.
Step 13: Add them to the pot as they are chopped so they can start cooking.
Step 13: Add them to the pot as they are chopped so they can start cooking.
Step 14: Add all of your spices and mix.
Step 14: Add all of your spices and mix.
If you'd prefer to do this in the crockpot, that's just fine as well. I use mine to cook an extra recipe of pasta sauce while my full pot is cooking.
If you'd prefer to do this in the crockpot, that's just fine as well. I use mine to cook an extra recipe of pasta sauce while my full pot is cooking.
Step 15: I added a half pint of tomato paste as well to thicken it up a bit.
Step 15: I added a half pint of tomato paste as well to thicken it up a bit.
Step 16: Mix and cover. Bring to a boil and then simmer for about 2 hours.
Step 16: Mix and cover. Bring to a boil and then simmer for about 2 hours.
Step 17: My pasta sauce is ready to can.
Step 17: My pasta sauce is ready to can.
Step 18: But first I use my immersion blender to blend it up a bit as we like our sauce relatively smooth.
Step 18: But first I use my immersion blender to blend it up a bit as we like our sauce relatively smooth.
Step 19: Add 2 tablespoons of lemon juice to each quart jar.
Step 19: Add 2 tablespoons of lemon juice to each quart jar.
Step 20: Using your canning funnel, ladle sauce into each of your quart jars up to the bottom of the rim of each jar.
Step 20: Using your canning funnel, ladle sauce into each of your quart jars up to the bottom of the rim of each jar.
Step 21: Using a damp cloth, wipe the rims of your jars clean.
Step 21: Using a damp cloth, wipe the rims of your jars clean.
Step 22: Top each jar with a lid.
Step 22: Top each jar with a lid.
Step 23: Put rings on each of your jars, but tighten the rings only until you get a little bit of resistance.
Step 23: Put rings on each of your jars, but tighten the rings only until you get a little bit of resistance.
Step 24: Add each of your jars to the water bath canner.
Step 24: Add each of your jars to the water bath canner.
Step 25: Put on the lid and heat to high heat, but just the step under the highest setting. Tilt the lid and reduce the heat a couple notches when you get a rapid boil and keep at a rapid boil for 40 minutes.
Step 25: Put on the lid and heat to high heat, but just the step under the highest setting. Tilt the lid and reduce the heat a couple notches when you get a rapid boil and keep at a rapid boil for 40 minutes.
Step 26: When the time is up, remove your jars and let sit spaced apart on a towel to cool for 24 hours. You'll know they are ready because the lid will be sealed on each. Before storing in the pantry or basement, remove the rings.
Step 26: When the time is up, remove your jars and let sit spaced apart on a towel to cool for 24 hours. You'll know they are ready because the lid will be sealed on each. Before storing in the pantry or basement, remove the rings.

Cook Time

Prep time: 3 hours
Cook time: 40 min
Ready in: 3 hours 40 min
Yields: 4 quarts of pasta sauce

Ingredients

  • 1/4 cup olive oil
  • 1 yellow onion
  • 2 bell peppers,, any color
  • 2 large carrots
  • 1 yellow squash
  • 24 roma tomatoes
  • 6 cloves garlic
  • 1 tablespoon pink Himalayan salt
  • 2 teaspoons parsley
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon basil
  • 1 cup tomato paste

Instructions

  1. Set up your canning workstation with clean jars, lids, rings, all of your canning supplies and your measuring spoons.
  2. I use my water bath canner for cooking my pasta sauce because it's my largest, sturdiest pot, and then I wash it with soap and water before using it to can my jars.
  3. Put a 1/4 cup of olive oil into the bottom of your pot. Do not substitute another type of oil. Heat your pot to medium heat.
  4. Chop up each of your veggies and pour them into the bottom of your pot.
  5. Cook your veggies until soft.
  6. Then start chopping tomatoes and adding them in.
  7. Add in your garlic, spices and tomato paste and stir.
  8. Bring to a boil and then turn the heat down and simmer for about 2 hours.
  9. (If you would like to use your crockpot to make your sauce, that's fine. Just follow the recipe so far. You can leave your sauce on high heat all day. It won't hurt anything.)
  10. When everything is soft, I use my immersion blender to blend everything until smooth. You can use your blender if you'd like or leave it super chunky.
  11. Add 2 tablespoons of lemon juice into each of your quart jars before ladling pasta sauce into each one.
  12. Fill each jar to the bottom of the neck.
  13. Wipe the rim of your jars with a damp washcloth to get rid of any liquid or debris.
  14. Add a lid to each one and then a ring. But be sure to tighten the lids only until you start feeling the slightest resistance. Air has to be able to escape the jars during the canning process.
  15. Add your jars to your water bath canning pot, fill with water until the jars are completely covered, or as close as you can.
  16. Heat water on high, but just to the number right below the highest setting.
  17. When you reach a rolling boil, turn the heat down just a couple numbers and tilt the lid so it doesn't spit too bad.
  18. Set your timer to 40 minutes and boil vigorously until the time is up.
  19. When finished, turn off the time and set the jars aside (with your jar lifter) on a towel to cool for 24 hours.
  20. You will hear them popping as your jars seal. If one doesn't seal, it needs to go into your refrigerator and be used within a few days. The rest can be stored in your pantry or basement.
  21. Remove the rings on your jars before storing as any liquid or food still under the ring can compromise your product.
  22. These should stay good for at least a year or more.
Nutrition Facts
Serving size: 1
Calories 56
Calories from Fat0
% Daily Value *
Fat 0 g
Carbohydrates 11 g4%
Sugar 7 g
Fiber 3 g12%
Protein 2 g4%
Cholesterol 0 mg
Sodium 486 mg20%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

So what you're seeing in the picture is 6 batches of sauce. I put two batches in the water bath canner and one in the crockpot twice in order to get so many quarts. Unfortunately my canner only holds four quarts at a time, and they have to process for 40 minutes each round.

However, what I like the most about water bath canning is that when one batch is finished, I can leave the heat on, remove the first set of jars and put in a second without changing anything else. Within minutes I can get another batch going, unlike the pressure canner where it takes time to heat back up and you've got to let it cool completely in order to switch out jars.

This stock of pasta sauce will last us a while but I plan on doing another round again in about another 6 months. In the meantime, on to tomato soup, pineapple and refried beans!

© 2018 Victoria Van Ness

Comments

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    • profile image

      Rj ravi 

      5 months ago

      Tq for the recipes I love the sauce

    • VVanNess profile imageAUTHOR

      Victoria Van Ness 

      15 months ago from Fountain, CO

      It really is! I have wanted to can for years now. I'm so glad I did!

    • teaches12345 profile image

      Dianna Mendez 

      16 months ago

      Seeing all those yummy canned tomatoes reminds me of how wonderful it is to have them in your cupboard. We used to can years ago and the taste of homemade tomato sauce is beyond compare!

    • VVanNess profile imageAUTHOR

      Victoria Van Ness 

      16 months ago from Fountain, CO

      I'm so glad! Writing these makes me hungry too.

    • VVanNess profile imageAUTHOR

      Victoria Van Ness 

      16 months ago from Fountain, CO

      This one was particularly delicious! Thank you for the comment.

    • Ericdierker profile image

      Eric Dierker 

      16 months ago from Spring Valley, CA. U.S.A.

      I love the whole article. Oops! time to go eat.

    • Coffeequeeen profile image

      Louise Powles 

      16 months ago from Norfolk, England

      Thanks for the recipe. I love pasta sauce too.

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