Recipe: Spaghetti Sauce (canning recipe)

SPAGHETTI SAUCE WITHOUT MEAT

30 lb. tomatoes
1 cup chopped onions
5 cloves garlic, minced
1 cup chopped celery or green pepper
1 lb. fresh mushrooms, sliced (optional)
4-1/2 tsp. salt
2 tbsp. oregano
4 tbsp. minced parsley
2 tsp. black pepper
1/4 cup brown sugar
1/4 cup vegetable oil

YIELD: About 9 pints

PROCEDURE: CAUTION: DO NOT INCREASE THE PROPORTION OF
ONIONS, PEPPERS OR MUSHROOMS. Wash tomatoes and dip in
boiling water for 30 to 60 seconds or until skins split.
Dip in cold water and slip off skins. Remove cores and
quarter tomatoes. Boil 20 minutes, uncovered, in large
saucepan. Put through food mill or sieve. Saute onions,
garlic, celery or peppers, and mushrooms (if desired) in
vegetable oil until tender. Combine sauted vegetables and
tomatoes and add remainder of spices, salt and sugar. Bring to a boil. Simmer, uncovered, until thick enough for
serving. At this time the initial volume will have been
reduced by nearly one-half. Stir frequently to avoid
burning. Fill hot jars, leaving 1-inch headspace. Adjust
lids and process.

Process in pressure canner at 10 lb. pressure
pints 20 minutes, quarts, 25 minutes.

If you wish to add meat use 2 1/2 lb. cooked ground beef or sausage, process at 10 lb. pressure for 60 minutes pints, 70 minutes quarts.