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Spaghetti Sauce for Canning Recipe

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This recipe for Spaghetti Sauce for Canning, by , is from Recipes from the Heart , 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!

Contributor:  
Contributor:  
Bonnie Ashby

Category:
Category:

Ingredients:  
Ingredients:  
25 pounds tomatoes
4 large green peppers seeded
4 large onions, cut into wedges
4 cans 6 ounces each, tomato paste
1 cup canola oil
2/3 cup sugar
1/4 cup salt
8 garlic cloves, minced
4 tsp dried oregano
2 tsp dried parsley flakes
2 tsp dried basil
1 tsp crushed red pepper flakes
2 tsp Worchestershire sauce
2 bay leaves
1 cup plus 2 T bottled lemon juice

Directions:
Directions:
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 into ice water. Peel and quarter tomatoes. In a food processor, cover and process green peppers and onions in batches until finely chopped. In a stockpot, combine tomatoes, green pepper mixture, tomato paste, oil, sugar, salt, garlic, oregano, parsley, basil, pepper flakes, Worchestershire sauce and bay leaves. Bring to a boil. Reduce heat; simmer, uncovered for 4 to 5 hours, stirring occasionally. Discard bay leaves.
Add lemon juice to nine hot quart jars, T each. Ladle hot mixture into jars, leaving / inch head space. Remove air bubbles; wipe rims and adjust lids. Process minutes in a boiling water canner.

Number Of Servings:
Number Of Servings:
9 quarts
Personal Notes:
Personal Notes:
Editor's note;
The processing time is listed for altitudes of 1000 feet or less, For altitudes up to 3000 feet, add 5 minutes; 6000 feet, add 10 minutes; 8000 feet add 15 minutes; 10,000 feet, add 20 minutes.

My daughter, Teri Beames, found this recipe online - It is now our favorite.

 

 

 

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