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Recipe: Sphaghetti Sauce for Canning or Freezing for Rosemary

Preserving - Other
Sphaghetti Sauce for Canning or Freezing

20 large tomatoes, with skins, quartered
1-2 large onions or 1 cup diced onions
4 medium to large carrots, cut into small pieces
1/4 cup dry parsley
3 Tbsp sugar
3 Tbsp salt
3/4 tsp pepper

Place all ingredients in large pan. Boil. Lower heat to thicken about 1 hour. Cool slightly. Measure about 3 cups in blender. Whirl at high speed about 1 minute. Can or freeze. When using, you add the spices to taste.
MsgID: 204743
Shared by: Tina, Charleston IL
In reply to: ISO: Spaghetti sauce recipes to use up BIG TO...
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: Spaghetti sauce recipes to use up BIG TOMATO CROP!!!!
  Rosemary . in Carman Manitoba
2 Recipe: Spaghetti Sauce to Freeze for Rosemary
  Tina, Charleston IL
3 Recipe: Sphaghetti Sauce for Canning or Freezing for Rosemary
  Tina, Charleston IL
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