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You'll need 4 or 5 x 1 L mason jars (wide mouth) with rust-free lids (the lids with the rubber should not be used twice for canning), as well as a very large canning pot & rack, plus canning tongs to take the hot jars out, and some tongs to take the lids out. Make sure everything you use is perfectly clean.
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Fill the canning pot with water, enough to have about 1" of water above the mason jars.
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With the empty mason jars in the pot, bring to a boil. (This will take a while! it took about 90 minutes for me)
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While you're waiting for the water to boil, you can prepare the sauce.
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Put all your prepared sweet peppers and about 1/4 of your tomatoes on 2 large cookie sheets lined with parchment paper (I use unbleached parchment paper in order to avoid toxic bleach).
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Drizzle with olive oil, sea salt, freshly ground pepper (to taste), and 1 Tbsp of dry oregano + 1/2 tsp of dry thyme.
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Bake in a 400F oven for about 45 minutes. Keep an eye on it every 10 minutes after the first 30 minutes to make sure it's not burning.
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In the meantime, start sautéeing the rest of the veggies in a very large pot with olive oil, starting with the onions, then adding celery, carrots, zucchini, mushrooms, and garlic (in that order), waiting 2-3 minutes in between each. You can add a bit more olive oil if it starts getting too dry at the bottom.
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**I recommend cooking the veggies in batches, and then splitting them in 2 very large pots, otherwise you will not have enough room in one pot for everything.**
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Add prepared tomatoes, the sun-dried tomatoes and 2 Tbsp of fresh oregano leaves, mix, cover, bring to a boil, then reduce temperature to medium-low, and cook for about 20 minutes.
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Add the oven-baked vegetables, add the sea salt and the white wine, and cook for an additional 10 minutes. Mix the balsamic vinegar in, then reduce the heat to low.
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With a handheld mixer, very carefully blend your sauce. (CAUTION: be very careful not to splash as the liquid will be very hot)Get your canning tongs and utensils ready, with a few clean dish towels ready.
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You'll need an area ready to receive hot jars (I used a cooling rack set over a clean dish towel).
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Make sure you set all of this up ahead of time, because thing will go very fast once the process is started. ;)
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Once the water is boiling (be careful!), set the timer for 10 minutes, this will sanitize the jars. Boil the lids in a separate, smaller pot. Boil for 10 minutes. Be very careful with boiling water that might splash.
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After 10 minutes, reduce the temperature to medium heat, and using the special canning tongs, carefully remove the mason jars from the boiling water, one at a time. Carefully empty the hot water in the sink. One at a time.
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Get the lids out too and put on a clean dish towel.
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As quickly as you can, fill each jar with the spaghetti sauce, leaving about an inch of space at the top.
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Still working as quickly as you can, screw the lids on each jar, tight but not too tight, and carefully return each jar to the hot water canning pot (with a rack at the bottom) using the special rubber canning tongs.
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Add extra water if you don't have at least an inch of water over the jars.
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Increase the temperature and bring back to a boil, then set the timer for 15 minutes.
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After the 15 minutes is done, turn the heat off, and leave the jars in the pot for an additional 5 minutes.
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Then remove all the jars carefully and leave on a cooling rack, untouched. As they cool down, you will start hearing little "pops" (probably after 15-20 minutes or so), that means it's being sealed. After you've heard the "pop", you can tighten the screw lid a bit more. Then leave untouched for several hours until fully cooled down.
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Once completely cold, you can put away to store in your pantry for many months, up to a year or more.