"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Ernie's Canned Spaghetti Sauce Recipe

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This recipe for Ernie's Canned Spaghetti Sauce, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Reva Clarke
Added: Tuesday, November 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Fresh vine ripened tomatoes
Ball's Canning All Natural Spaghetti Sauce Mix
Basil
Oregano
Thyme
Salt

Directions:
Directions:
Grow lots of tomatoes. What you canít eat fresh or give away to friends, neighbors, or the people you frequently do business with in the community, put up one way or another. (If you need an incentive to eat tomatoes whatever the form, guys, remember tomatoes are good for the prostate: If mamaís not happy ainít nobody happy.) To make Ernie's spaghetti sauce, wash ripened tomatoes cutting out any bad spots, then use a processor to make 28 cups fresh tomato puree, accumulating in large stainless steel pot or enamel water bath canner. Stir in two 4 ounce packages Ball (100% natural) Spaghetti Sauce Mix (available from big box or grocery stores during canning season), 1 c basil, 1 c oregano, Ĺ c thyme (available in quantity at some grocery stores in bulk bins). Heat through completely, then simmer for 10 to 15 minutes. Ladle hot sauce into sterilized hot pint or quart jars with Ĺ tsp salt per pint, 1 tsp salt per quart in the bottoms and leaving Ĺ inch head space. Remove air bubbles. Adjust caps. Process for 35 minutes in boiling-water canner.

Number Of Servings:
Number Of Servings:
Yields 7 qts or 14 pts

 

 

 

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