Homemade Canned Spaghetti Sauce

Homemade Canned Spaghetti Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 25

    lbs tomatoes

  • 4

    large green peppers seeded

  • 4

    large onions cut into wedges

  • 4

    cans (6oz each) tomato paste

  • 1

    c canola oil

  • c sugar

  • ¼

    c salt

  • 8

    garlic cloves 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 2T bottled lemon juice

Directions

In dutch oven bring 8c water to a boil. Using a slotted spoon place tomatoes one at a time in boiling water for 30-60 seconds. Remove each tomato immediately and 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 tomatoes, green peppers, onions, 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 2T lemon juice to 9 hot quart jars. Ladle hot sauce into jars leaving 1/2" headspace. Remove air bubbles; wipe rims and adjust lids. Process for 40 minutes in a boiling water canner.


Nutrition

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