This recipe for Ragu Spaghetti Sauce for canning, by Michelle (Fox) Zubler, is from The Gaul Family Cooks,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 bushel tomatoes 1/2 C. canning salt 1/2 to 1 1/2 C. sugar (to taste) 1 head garlic (entire bulb) 2 hot peppers (optional) 4 green peppers 2 C. vegetable oil 1 tsp. basil 1/4 C. oregano 3 lbs. onions 1 large can tomato paste
Cook onions, garlic and pepper in oil for 1/2 hour. Liquefy in blender. Wash and core tomatoes (leave skins on). Liquefy in blender. Boil everything to desired consistency. Add tomato paste. Mix well. Place in hot quart jars and process in water-bath canner for 1/2 hour.
I add chopped peppers, onions and mushrooms to this mixture when I boil the mixture......it helps to flavor the sauce even more!