Recipe(tried): Spaghetti Sauce for Canning

Spaghetti Sauce for Canning (without meat)
Makes about 9 pints

30 lb. tomatoes
1 cup chopped onion*
5 cloves garlic, minced
1 cup chopped celery or green peppers*
1 lb. mushrooms, sliced (optional)*
1/4 cup vegetable oil
2 Tbsp. canning salt
2 tsp. black pepper
2 Tbsp. oregano
1/4 cup chopped parsley
1/4 cup brown sugar

**it is not safe to increase the proportions of onions, peppers/celery, or mushrooms**

Wash tomatoes, dip into boiling water for 30-60 seconds. Dip into cold water and peel. Remove cores and quarter tomatoes. Boil 20 minutes uncovered. Put thru food mill or sieve.

Saute onions, garlic, celery or peppers, and mushrooms in oil until tender. Combine with the tomatoes and add salt, pepper, herbs, and sugar. Bring to a boil. Simmer, uncovered, until thick enough for serving (it will be reduced by about half). Stir frequently to prevent burning.

Fill jars, leaving 1-inch headspace. Adjust lids and process in pressure canner at:

11 lb pressure for dial gauge
10 lb. pressure for weighted gauge
Pints 20 minutes
Quarts 25 minutes

Spaghetti Sauce for Canning with Meat

If you wish to add either ground meat or sausage, then cook the meat, drain well. Follow the recipe above, omitting the oil; add the vegetables to the ground beef and cook before adding to the tomato pulp.

Process pints for 60 minutes
Process quarts 70 minutes