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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

SPAGHETTI SAUCE for CANNING (Large quantity) Recipe

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This recipe for SPAGHETTI SAUCE for CANNING (Large quantity) is from REPLENISH - A Collection of Best-Loved Recipes & Inspiration, 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:  
240 ripe plum tomatoes -- about 40 lbs. (5-6 med tomatoes per lb.), unpeeled
3 large sweet potatoes, unpeeled (this is key), chopped
12 medium white onions (2 1/2" diameter), chopped
10 c. green peppers (bell peppers), chopped
1 c. olive oil
4 Tbsp. dried parsley
2 tsp. fennel seeds
4 Tbsp. ground Oregano (or flakes)
2 Tbsp. basil
4 whole Bay leaves
2 Tbsp. Worcestershire sauce
1/3 c. salt
1 Tbsp. ground black pepper
4 (6-oz.) cans tomato paste
Directions:
Directions:
1. Pour ½ inch of water in bottom of pressure cooker or canner.
2. Cut tomatoes in ½. Add to pot. Add chopped vegetables. Cook for approximately 2 - 3 hours or until mixture is thick.
3. Put through a food mill. Add spices and tomato paste. Heat again to boiling.
4. Ladle hot sauce into hot, sterilized pint canning jars, clean rims of jars and seal. Process jars for 25 min for quarts and pints in water bath container. Makes 20 and a half pints of sauce -- with 4 one half cup servings per pint -- or 10 quarts.

 

 

 

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