Tangy Spaghetti Sauce for Canning

By Hester

Ingredients

• 3 medium onions, chopped
• 2 cups green bell peppers, chopped
• 3/4 cup hungarian wax chile, chopped (banana peppers)
• 1 (8 ounce) can mushrooms, sliced, chopped, and drained
• 3 teaspoons minced garlic
• 16 cups tomatoes, peeled, cored, and chopped
• 3 (12 ounce) cans tomato paste
• 3 tablespoons brown sugar
• 1 tablespoon dried oregano
• 4 teaspoons salt (canning)
• 2 teaspoons dried basil
• 1 teaspoon black pepper
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons italian seasoning
• 1/2 teaspoon cumin

Preparation

Step 1

Add all ingredients to stock pot.

Heat to boiling.

Reduce heat.

Simmer, partially covered for 2 hours.

Stir occasionally.

After it has simmered, fill clean sterilized jars to within 1/2 inch of top of jar. Put on cap, screw the band finger tight.

Process for 35 minutes for quart jars in a water bath.

** You can also freeze in quart size freezer bags.

This sauce is great on any pasta dish.