"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Canned Spagetti Sauce Recipe

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This recipe for Canned Spagetti Sauce, by , is from How to Cook in Granny's Kitchen, 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!

Taste of Home


25 lbs. tomatoes
4 large green peppers, seeded
4 large onions, cut into wedges
2 (12 oz.) cans tomato paste
1 C. canola oil
2/3 C. sugar
1/4 C. canning salt
8 cloves garlic, minced
4 t. dried oregano
2 t. dried parsley flakes
2 t. dried basil
2 t. crushed red pepper flakes
2 t. Worcestershire sauce
2 bay leaves
1 C. plus 2 T. bottled lemon juice

Score an X on the bottom of each tomato. Bring 2 qts of water to a boil. Place tomatoes, a few at a time, into boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Peel and quarter the tomatoes; place in a stockpot.

Pulse green peppers and onions in batches in a food processor until finely chopped; transfer to the stockpot. Stir in the next 11 ingredients. Add water to cover; bring to a boil. Reduce the heat and simmer, uncovered, for 4 - 5 hours, stirring occasionally.

Discard bay leaves. Add 2 T. lemon juice to each of nine hot quart jars. Ladle hot mixture into jars, leaving 1/2 headspace. Remove air bubbles adjust headspace, if necessary, by adding additional hot mixture. Wipe rims. Center lids on jars; screw on bands until they are fingertip tight.

Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil and process for 40 minutes. Remove jars and allow to cool.




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