Recipe: Spaghetti Sauce without Meat (canning recipe)

Canning your own recipes is not advisable. There is no way to determine the safety of it.

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 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
11 lb. pressure, weighted gauge, use 10 lb. pressure.
Pints - 20 minutes
Quarts - 25 minutes