Homemade Canned Spaghetti Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 48 |
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This savory canned sauce is a tomato-grower's dream come true! Use up your garden bounty and enjoy it later in the year. 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 teaspoons dried oregano |
2 teaspoons dried parsley flakes |
2 teaspoons dried basil |
2 teaspoons crushed red pepper flakes |
2 teaspoons worcestershire sauce |
2 bay leaves |
1 cup plus 2 tablespoons bottled lemon juice |
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. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 hours, stirring occasionally. Discard bay leaves.
4. Add 2 tablespoons lemon juice to each of nine hot 1-qt. 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: 9 quarts.
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