Anyone got a ketchup and pasta sauce recipe for canning?

[just living]

Looking for a good recipe for ketchup and pasta sauce for canning. The pasta sauce doent need to be fancy just tasty...I hate oregano! even 1 flake ruins it for me lol. Thanks so much!!

[just living]

Hmmmm guess not!

[RMC's Woman]

I have never tried this ketchup recipe so can't say if it is good or not.

4 quarts of pureed tomatoes
1 pint of vinegar
2 cups sugar
1 tablespoon salt
1/2 teaspoon red pepper
1 tablespoon powdered mustard
1 tablespoon cloves
1 tablespoon cinnamon
1 tablespoon allspice

Simmer till it thickens, then slow simmer. Watch it doesn't stick. Hot water bath 20 minutes for quarts and 15 minutes for pints.

Let me know how it turns out.

[grower]

I don't can, but I have a good marinara sauce recipe that would probably do well for fresh ingredients, with a few modifications:

1 large can whole tomatoes
1 small onion
2 cloves garlic
1 tablespoon olive oil
A pinch of salt
A pinch of sugar
A pinch of pepper flakes (or dried cayenne pepper seeds)

Saute the chopped onion in the oil until translucent, add the chopped garlic and stir until fragrant. Pour in tomatoes, with juice, and begin to heat as you cut and mash the tomatoes. When the mixture is bubbling, reduce heat and simmer for about 20 minutes. Add salt, sugar and pepper flakes, stir and let simmer 5 more minutes, stirring occasionally.

This makes a great all-around pasta sauce. You can add herbs like basil or oregano and reheat just before serving.

[1Ms. America]

Just don't add meat to your pasta sauce unless you intend to pressure can it. Add meat after opening and ready to use.

If you make a hearty, veggie heavy sauce, you might need to consider pressure canning it as a lot of additions of veggies reduces the acids in the tomatoes. Ball Blue Book has info on this.