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Spaghetti Sauce (for canning) Recipe

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This recipe for Spaghetti Sauce (for canning) is from Melody's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 1/2 lb tomatoes
2 green peppers
2 onions
2 cans tomato paste (6 oz)
1/2 cup canola oil
1/3 cup sugar
1/8 cup salt
4 cloves garlic
2 tsp oregano
1 tsp parsley
1 tsp basil
1 tsp crushed red pepper flakes
1 tsp Worcestershire
1 bay leaf
1/2 cup + 1 tbsp. lemon juice
Directions:
Directions:
1. In a Dutch oven, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge in ice water. Peel and quarter tomatoes.
2. In a food processor, cover and process green peppers and onions in batches until finely chopped.
3. In a stockpot, combine the tomatoes, green pepper mixture, tomato paste, oil, sugar, salt, garlic, oregano, parsley, basil, pepper flakes, Worcestershire sauce and bay leaves. Add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 hours, stirring occasionally. Discard bay leaves.
4. Add 1 tablespoons lemon juice to each of nine hot pint jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 40 minutes in a boiling-water canner. Yield: approximately 9 pints
Personal Notes:
Personal Notes:
I've made this once. It was very good but had bold flavors. In the future I may cut back on some things. Also, it gets very thick the longer it cooks.

 

 

 

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