Finding good Keto Spaghetti Sauce in the grocery store has been extremely difficult since they go out of stock so quickly. I decide to make my own low carb sauce at home.
If you have an abundance of tomatoes in your garden this year a great way to use them up is to make your own homemade low carb spaghetti sauce to can and preserve for use over the winter.
Nothing is better than the perfect homemade sauce of fresh homemade pasta on a cold day.
Keto Spaghetti Sauce Recipe
If you are planning on water bath canning you should opt to leave meats out of your spaghetti sauce for the best and safest results.
- Olive Oil
- Fresh Tomatoes
Which tomatoes to make sauce?
You can use your favorite tomatoes to make sauce like beefsteak tomatoes, Roma tomatoes, tomatoes on the vine and even cherry tomatoes.
Red Beefsteak tomatoes are large and ideal to use as a base for fresh tomato sauce. Beefsteak tomatoes have a mild flavor that makes them the perfect base for spaghetti sauce without being too overpowering.
Roma tomatoes are full of flavor and are ideal for making a delicious sauce. They are sweet and add a ton of pop of flavor to sauces.
Why you should can homemade spaghetti sauce?
Making your own low carb marinara sauce is a great way to make use of the tomatoes in your garden or if you find a sale on tomatoes during the summer months.
Store bought tomato sauce is getting so pricey especially if you are looking for organic and no sugar added. This way you can make your own tomato sauce and you know exactly what is in it.
Spaghetti sauce is one of the most commonly used tomato products and one of the easiest options for canning at home to help you save money.
Can I put meat in home-canned pasta sauce?
This fully depends on how you plan to can your pasta sauce. Canning meats requires a pressure canner and can not be done with traditional water bath canning that is so popular for beginning canners.
How to make homemade Keto spaghetti sauce?
Start by preparing your tomatoes. To remove the skins from your tomato you will need to blanch them first.
To do this bring a large pot of water to a rapid boil while you cut a cross into the skins of your tomatoes.
Drop your tomatoes into the boiling water for roughly 30 seconds before removing them.
This will make it easy to peel and remove the skins from your tomatoes. Squeeze the tomatoes to remove seeds and the extra liquid inside of the chambers.
Mince onion and saute in oil with garlic in a large skillet until the onions have become translucent.
While the onions cook down, run your fresh tomatoes through a food processor.
Add all ingredients to the skillet and bring to a simmer.
Allow the water to cook out and the sauce to thicken. Taste the sauce to ensure you like the flavor. If unsatisfied feel free to add more dried species to make the perfect flavor for you.
How to can homemade spaghetti sauce
Add 2 tablespoons of lemon juice to your hot quart jars that have been freshly sterilized.
This step is vital to ensure that there is enough acid in your tomatoes to keep them from growing bacteria in storage. The lemon juice will not leave a lemon flavor to your sauce.
Ladle hot mixture into jars, leaving 1/2-in. headspace at the top. Remove air bubbles with a bubble proper and double-check the headspace.
After filling, wipe rims and adjust lids before adding the rings until fingertip tight.
Water Bath Canning
Process for 40 minutes in a boiling-water canner for altitudes of 1,000 feet or less.
Not under 1000 feet? For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Using a weighted-gauge pressure canner, process 20 minutes for pint jars and 25 minutes for quart jars.
Live at a higher altitude? Process at 10 lb for altitudes between 0-1,000 feet. Process at 15 lb for altitudes above 1,000 feet.
How to Freeze Spaghetti Sauce?
The best part of making your own sauce is that you can freeze it. These is a method to the freezing that will prevent breakage.
You can have to be careful of the temperature of the jars as thermal shock can make glass explode. Do not putt piping hot spaghetti sauce into a glass jar, and then putting that glass jar into the freezer.
You can prevent thermal shock in few ways. You can fill the jars with cool sauce, OR fill the jar with hot sauce and then allow them to cool to room temperature.
Once the jar AND contents are at room temperature, place in the fridge at least overnight for about 24 hours.
Then, put the jar to the front of the freezer. Avoid the not the back of the freezer. Loosen the with the lid slightly.
Once the jars of sauce are completely frozen after 24-48 hours, tighten the lid and move to the back of the freezer.
How to defrost spaghetti sauce?
Start by moving the jar to the fridge and let defrost in their first.
Allow the jar to thaw at least 75% before removing the jar to the counter to finish thawing to room temperature.
Once the contents is 90% thawed or greater, pour into another container to heat or warm.
Do NOT place the jar in hot water or the microwave to thaw. Even if the contents is mostly thawed, there’s still a chance the jar itself isn’t entirely at room temperature.
It’s better to wash another dish than ruin the glass jar and possibly the food you stored inside it.
- 1 tbsp cup olive oil
- 4 ounce onion
- 1 ounce minced garlic
- 3 pounds fresh tomatoes
- 1/2 ounce basil
- 1/2 tsp dried parsley
- 1 teaspoon salt
- Start by preparing your tomatoes. To remove the skins from your tomato you will need to blanch them first.
- To do this bring a large pot of water to a rapid boil while you cut a cross into the skins of your tomatoes.
- Drop your tomatoes into the boiling water for roughly 30 seconds before removing them.
- This will make it easy to peel and remove the skins from your tomatoes. Squeeze the tomatoes to remove seeds and the extra liquid inside of the chambers.
- Mince onion and saute in oil with garlic in a large skillet until the onions have become translucent.
- While the onions cook down, run your fresh tomatoes through a food processor.
- Add all ingredients to the skillet and bring to a simmer.
- Allow the water to cook out and the sauce to thicken. Taste the sauce to ensure you like the flavor. If unsatisfied feel free to add more dried species to make the perfect flavor for you.