Homemade Canned Spaghetti Sauce

By á-5981

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
• 2/3 c sugar
• 1/4 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

Preparation

Step 1

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.