Spaghetti sauce for canning
This recipe is for very large quantities of spaghetti sauce. It can be canned easily.
Ingredients
30 pounds tomato
1 cup bell pepper (green, chopped)
1 cup onion (chopped)
1 pound mushroom (fresh, sliced, this is optional)
5 cloves garlic (minced)
2 tablespoons cooking oil
1⁄4 cup parsley (dried parsley flakes)
1⁄2 cup brown sugar (firmly packed)
2 tablespoons oregano (dried)
4 1⁄2 teaspoons salt
2 teaspoons pepper (ground black pepper)
Instructions
- Carefully submerge tomatoes in boiling water for 30-60 seconds, the skin will split.
- Slip off the skins. Core and quarter.
- Using a 16 quart non-aluminum pot, bring the tomatoes to a full boil. Reduce heat and simmer, uncovered, for 20 minutes. Remove from heat and put tomatoes through a food mill. Return the tomato puree to the pot.
- In a large skillet, cook the peppers, onions, mushrooms, and garlic in the oil until tender. Add to the tomato puree along with the remaining ingredients. Bring to a boil, reduce heat and simmer uncovered for 6 hours. Stir frequently.
- Tomato puree will reduce by half.
- Fill your hot sterile jars (pint or quarts) with sauce, leaving 1 inch head space. Gently run a non-metallic utensil down the side of the jar to remove any trapped bubbles. Use a dry cloth to wipe the tops and the threads clean. Top with hot and sterile lids and screw bands. Process quart jars for 25 minutes or pints for 20 minutes in a pressure canner. See chart for canner pressure.
Yield
1 batch
Preparation time
2 hours
Cooking time
6 hours
Total time
8 hours
Notes
Do not increase the amount of peppers, onions or mushrooms if you plan on canning.