This is my first year with a garden and I’m looking for everyone’s favorite canning recipe that involves tomatoes. Salsa, v8 type juice, spaghetti sauce etc...

Here's the recipe I use for salsa. Lime juice instead of vinegar. It's good.
https://seasonalontariofood.blogspot.com/2007/09/canning-salsa.html

The spaghetti sauce recipe is my moms. I'm going over there today so I'll see if I can find it.

Me, mostly just tomatoes canned for Chile and other dishes, 45 minutes in steamer canner, one teaspoon of lemon juice, 1/8th teaspoon of salt

My Wife freezes the tomatoes after she scalds them, that way a lot of the water comes out of them as the thaw.. Sure does cut down on the long simmer time. We always ended up with bitter sauce because of that simmering.. Now we have thick rich sauces and salsas with out any simmering.. Also with the freeze method you can save the maters up till you get enough ready for a batch instead of having fruit fly drawing piles of maters waiting for the next picking.. Recipes are up to your tastes, I'm just helping things along as far as thick and easy.. Good Luck

I like salsa. I would boil/peel tomatoes. food processer into puree. I grew chilies. serrano's and a plant or two of those little hot thai peppers. I pureed about an equal amount of serrano's as tomato. then added a few thai peppers for some kick. brown sugar, garlic pureed, salt and finely chopped onion. a little cider vinegar. I just did it by taste so no exact amounts. put in a canner till it reaches 15 pounds and turn the fire off.

home made spaghetti sauce cans up nice. takes awhile to cook down. need one of those deseeding tools whatever they are called.

can also just can seedless puree. canned whole tomatoes are good with bread. dump out the jar, cut up a little and heat. add sugar. tear up bread and stir that in till its thick.

I make spaghetti sauce. I skin them and cook them down and just ad garlic or meat or whatever tastes good till it is the way I want then can it. It's hard to make bad spaghetti sauce this way

It's ok to add meat when canning sauce?

You can add meat if you pressure can it, not safe to hot water bath can with meat. I prefer to add the meat when heating to serve it but have done it both ways.

I utilze about 120 quarts of tomato products per year. I make about 60-70 quarts of juice and the only additives are some hot pepper slices to warm it up a bit.
I also make about 25 quarts of stewed tomatoes with some green peppers added if I have extras. I also make about 60 pints of salsa from a recipe I have used for 7 years. I use hot peppers, green peppers, reds if I have them tomatoes, onions, garlic, carrots, garlic and spices. I leave out the salt. ( have high BP). I make mine quite liquid like and use it as my salad dressing and to make my chili and on my eggs etc. I don't use it at all as a dip.
I pressure cook all of mine and I use lemon juice when pressure cooking.
My tomatoes are just starting to turn. They look good right now. I have been having blight issues the last few years.

Bryce

Lol, I'm too lazy, I just do plain tomatoes canned