Homemade Spaghetti Sauce with Fresh Tomatoes for Canning Canning homemade spaghetti sauce with fresh tomatoes is a rewarding process that yields delicious results. Not only does it allow you to enjoy the flavors of summer all year round, but it also preserves the freshness and nutrition of the tomatoes at their peak. Here's a step-by-step guide on how to make and can your own spaghetti sauce. Ingredients * 10 pounds fresh tomatoes, cored and chopped * 3 cups onion, diced * 4 cloves garlic, minced * 2 tablespoons olive oil * 2 tablespoons tomato paste * 1 tablespoon dried basil * 1 tablespoon dried oregano * 1 teaspoon dried thyme * 1 teaspoon salt * 1/2 teaspoon black pepper * 2 bay leaves * 1 cup water Instructions 1. Prepare the tomatoes by washing them thoroughly and removing the cores. Chop them into large pieces and set aside. 2. In a large pot, heat the olive oil over medium heat. Add the onions and garlic and sauté until they are softened and translucent, about 5 minutes. 3. Stir in the chopped tomatoes, tomato paste, basil, oregano, thyme, salt, pepper, bay leaves, and water. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about an hour, stirring occasionally. 4. After an hour, use a potato masher or immersion blender to mash the tomatoes until they are smooth. If you prefer a chunkier sauce, you can leave some of the tomatoes intact. 5. Taste the sauce and adjust the seasoning if necessary. Simmer for another 30 minutes to allow the flavors to meld together Simmer for another 30 minutes to allow the flavors to meld together Simmer for another 30 minutes to allow the flavors to meld together Simmer for another 30 minutes to allow the flavors to meld togetherhomemade spaghetti sauce with fresh tomatoes for canning. 6. While the sauce is cooking, prepare your canning jars and lids according to the manufacturer's instructions. Sterilize the jars by boiling them in a pot of water for 10 minutes. 7. Ladle the hot spaghetti sauce into the sterilized jars, leaving about 1 inch of headspace. Wipe the rims clean with a damp cloth and seal the jars tightly with the lids. 8. Process the filled jars in a boiling water bath canner for 30 minutes, adjusting for altitude if necessary. Once the processing time is up, remove the jars from the canner and let them cool completely on a wire rack. 9. Check the seals by pressing down on the centers of the lids. If the lids spring back, the jars are not sealed and should be stored in the refrigerator. If the lids remain depressed, the jars are sealed and can be stored in a cool, dark place for up to a year. With these simple steps, you can enjoy the taste of homemade spaghetti sauce with fresh tomatoes whenever you want. It's a delicious way to preserve the bounty of summer and share it with friends and family.