I’ve been waiting all summer for this.  When we decided to build an enormous garden with a huge variety of different veges, all I cared about was being able to make spaghetti sauce and pesto from our harvest.  Last weekend we successfully froze an equivalent of 8 jars of pesto (in muffin tins!) and this weekend we went spaghetti sauce crazy.

We used my mom’s pressure cooker and these directions.  We diced and broiled about 60 tomatoes (skins on, and we tried to deseed as much as possible before dicing), and used carrots, celery, garlic, onions, a ton of fresh herbs (thyme, parsley, and basil — next time add oregano), some tomato paste (to make it more red), and a touch of balsamic vinegar and white wine.  We didn’t follow any recipe for proportions, and next time we probably should.  We just made it to taste (which is awesome), but issues arise when you lower the acidity (but we solved that by doubling the time in the pressure cooker).

We did follow the instructions carefully for using the pressure cooker.  Jars must be run through the dishwasher, lids and plastic utensils placed in recently boiled water, and no sauce on the rim when funneling it in the jar.

Five pint jars fit in the pressure cooker, which meant we added 1.5 quarts (6 cups) of water. We heated it up, waited for the weight to jiggle like crazy, and then cooked for 40 minutes (recommended is 20).  Viola!  Spaghetti sauce!