Spaghetti Sauce (Tricia's Basic Canned Sauce)

By exdircomp

Ingredients

• Spaghetti Sauce
• .
• 40 Garlic cloves
• 6 large onions
• 6 Red, 4Yellow, and 4 Orange pepper
• oregano
• parsley
• black pepper
• salt
• 16 prunes
• Olive oil
• Approximately 30 large home grown whole tomatoes ( I add variety Rutgers, mortgage lifters, cherokee purple, Zebra, Old German
• 6 large cans of San Marizano Tomatoes
• 2- 105 ounce cans of Tomato Sauce
• 4 Cans Artichokes (not in brine)
• Cherry Tomato adds sweetness as many homegrown as you have (if buying 4 qrts.)
• 30 baby Carrots
• 8 large portabello , 1 lb. shitake, 1 pouind cremini Mushrooms
• 4 Leeks (if using baby 4 to each pan)
• Basil
• Thyme
• 2 - 32ounce boxes of broth (mushroom, chicken or vegetable will work)
• 4 baby egg plants
• 2 jars of pimento slices
• 6 medium catering aluminum pans (half size)
• I prefer all baby vegetables if possible

Preparation

Step 1

Hold back 10 carrots, 2 onions, 2 peppers, and 2 large cans of San Marizano Tomatoes. In 4 heavy aluminum Roasting pan place all ingredients equally in four of the aluminum pans except the vegetables that you have seperated to hold. Add enough home grown tomatoes to fill each pan. Drizzle with good olive oil. In two aluminum pans add the remaining items that you were holding out. Place in oven at 200 degrees all night. In the morning spoon ingredients in food processor, in tube fill with broth and process until smooth. Place sauce in uncovered pots and Add 1 can of tomatoe sauce to each pot. Simmer uncovered until thick enough for serving. Stir often to prevent sticking.

In each jar add 1 tsp lemon juice and ¼ teaspoon salt in bottom of each jar. Pack hot jars with hot prepared tomato mixture leaving 1-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.

Processing Methods

Pressure Canner

@ 10 pounds pressure.

• Pints 20 minutes
• Quarts 25 minutes
•
After processing, remove jars immediately, place on a rack to cool.
Test for Seal.