Recipe: Spaghetti Sauce without Meat (canning recipe)

SPAGHETTI SAUCE WITHOUT MEAT

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

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 mushrooms (if using), onions, garlic, and celery or peppers, in vegetable oil until tender.

Combine sauteed 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.

RECOMMENDED PROCESS TIMES FOR
SPAGHETTI SAUCE WITHOUT MEAT
In a dial-gauge pressure canner use 11 lb. pressure,
weighted gauge use 10 lb. pressure.
Pints, packed hot 20 minutes.
Quarts, packed hot, 25 minutes.

YIELD: About 9 pints