Homemade Canned Spaghetti Sauce

By cindygwest

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

Details

Adapted from sistersonashoestring.com

Preparation

Step 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.
In a food processor, cover and process green peppers and onions in batches until finely chopped.
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.
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.