Recipe(tried): Spaghetti Sauce for Canning

Hi,

Here is a recipe for spaghetti sauce.

Enjoy!

Spaghetti Sauce
Source: Ball Blue-Ribbon Cookbook
Yield: 4 pints

3 medium onions, finely chopped
4 cloves of garlic, minced
3 tablespoons olive oil
10 pounds tomatoes, peeled and cored
2 sweet green peppers, finely chopped
2 tablespoons each, dried:
basil
oregano
Italian seasoning

1 tablespoon salt
1 teaspoon pepper

Note: Add 2 tablespoons vinegar per quart jar (this addition will allow this recipe to be canned in a boiling water bath)

Process
In a large saucepan, saute onion and garlic in oil until tender.

Add all remaining ingredients and simmer about 1 hour stirring occasionally.

Press mixture through a food mill. Discard seeds and peel.

Return juice and pulp to saucepan.
Cook over medium heat until sauce thickens, stirring frequently to prevent sticking.
Pour hot sauce into hot jars leaving 1/4 inch headspace.

Remove air bubbles with a non-metallic spatula. Wipe rims of jars with a clean damp cloth. Place lids on jars, prepared according to manufacturer's directions, and secure with ring bands.

Process pints 30 minutes in a simmering 200 - 210F water bath.