"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spaghetti Sauce - Canning Recipe

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This recipe for Spaghetti Sauce - Canning, by , is from The Jonas Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Catherine Jonas

Category:
Category:

Ingredients:  
Ingredients:  
20 pounds of fresh tomatoes
2 cups chopped onion
2 cups chopped green pepper
2 cups chopped celery
2 cups chopped fresh parsley OR ¾ cup dry parsley
4 fresh garlic buds chopped in small pieces
½ cup olive oil

2 tbsps. chili powder
3 tbsps. Canning Salt
2 tbsps. Sugar
2 tsps. Oregano
2 tsps. Rosemary
2 tsps. Allspice
1 tsp. powdered basil
2 tsps. pepper
1 tsp. cayenne pepper (optional)
2 tsps. thyme
2 tsps. Sage
1 tsp. Cumin Seed

Directions:
Directions:
Bring a pot of water to boil, blanch tomatoes in boiling water till skin breaks, submerge into ice cold water bath.

Peel tomatoes and chop them into bite size pieces. Another option is to put your washed tomatoes in the blender and puree them.

After the tomatoes have been chopped or blended, weigh the tomatoes. (20 Pounds of tomatoes is about 12 quarts)

Combine the tomatoes, onions, green peppers, celery, parsley, garlic, and olive oil in a large stockpot. Note: I can fit 1½ times this recipe in one of my tall pressure cookers.
Bring the mixture to a boil and cook it for ½ hour. Stir it every 3-5 minutes so that it doesn’t burn on the bottom.

Now add the rest of the spices.

Bring the spaghetti sauce back up to a boil and cook it over low heat for 2½ hours. Remember to stir your sauce every five minutes. Roma Tomatoes cook down faster than the other tomatoes because they aren’t so juicy.

Fill your quart or pint jars with the spaghetti sauce. Wipe down the top of the jar before putting on the lid and ring. One batch makes about 10 quarts of sauce

Number Of Servings:
Number Of Servings:
12 - 500ml Jars
Preparation Time:
Preparation Time:
4 Hours
Personal Notes:
Personal Notes:
Place jars in stock pot on high heat bringing to a rolling boil. Boil Jars for 35 minutes.

 

 

 

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