Homemade Canned Spaghetti Sauce

By cindygwest

Ingredients

• 25 pounds tomatoes
• 4 large green peppers, seeded
• 4 large onions, cut into wedges
• 2 cans (12 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

Servings 9

Preparation

Step 1

In a Dutch oven, bring 2 quarts 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; place in a stockpot.
Pulse green peppers and onions in batches in a food processor until finely chopped; transfer to stockpot. Stir in next 11 ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, 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 and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool. Yield: 9 quarts.