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Ragu Spaghetti Sauce for canning Recipe

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This recipe for Ragu Spaghetti Sauce for canning, by , is from The Gaul Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle (Fox) Zubler
Added: Thursday, June 16, 2011


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.

Personal Notes:
I add chopped peppers, onions and mushrooms to this mixture when I boil the mixture......it helps to flavor the sauce even more!




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