Spaghetti sauce for canning

Yield: 25 Servings

Measure Ingredient
8 quarts Plum or paste tomatoes,
\N \N Coarse dice -- measure after
\N \N Dice
4 tablespoons Oregano -- dry
2 tablespoons Basil -- dry
2 tablespoons Parsely -- dry
1 tablespoon Paprika
1 tablespoon Sugar
1 \N Head garlic, minced (about 3
\N \N To 4 tbsp) -- NOT 1 clove
3 mediums Onions -- coarse chop
2 mediums Bell pepper -- coarse chop
2 tablespoons Oil -- olive or other

Dip tomatoes a few at a time in boiling water for 30 seconds, then place in cool water. The skins will slip right off.

Chop coarsely and put in enamelware or stainless pot big enough to hold the 8 quarts of tomatoes and other ingredients. Add spices and bring to a boil, simmering about 10 minutes. Substitute fresh herbs/spices if you have them. Adjust for personal taste.

Mince the garlic and coarsely chop the onion and bell pepper; sautee until just soft in the oil.

Add to the tomato mixture and simmer another 10 minutes or so. Do not over cook; remember, there will be further cooking during the canning proccess and when reheating at final use.

Prepare canning jars per manufacturers instructions. It is now recommended that when canning tomato products additional acid be added. My canner instructions call for 2 tbsp of bottled (not fresh) lemon juice per quart of product. Put this in jar before the sauce. I also add 1 tsp salt per quart. Proccess in pressure canner as directed.

This recipe produces enough sauce for 7 quarts and enough left over for one plate of pasta for the cook! Recipe By : Bill Hatcher

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