Canning Spaghetti Sauce

I love to can items from the garden even though it is a time consuming process.

Once the job is done it is so nice to be able to go to the pantry and grab a jar of some homemade item versus the store bought. ( Free of chemicals, additives and so forth.)

This year, being the first year of planting my own garden, we had a good many tomatoes so I made spaghetti sauce & tomato juice. I got this recipe from my Aunt several years ago and it continues to be a family favorite. The other jar in the photo contains pickles that I made from cucumbers that a neighbor gave to us.

Spaghetti Sauce

Cook tomatoes and run through a food mill to obtain the juice.

Place 15 quarts of tomato juice in a very large stock pot.

Add 2 1/2 tsp. garlic puree (could use fresh garlic)

Let this simmer.

Meanwhile, grind up or finely chop 3-4 large onions & 10 peppers (I use mild banana)

Place peppers & onions in a pan & add just enough oil to saute them in.

When these are cooked you can add them to your juice.

NEXT

Add the following to your juice:

5 large cans of tomato paste

5 tbsp. salt

1 1/2 tsp. basil

1 1/2 tsp. oregano

1 1/2 tsp. italian seasonings

1 1/2 tsp. rosemary

1 1/4 cups white sugar

7 1/2 tbsp. brown sugar

( You can taste this & increase or decrease the amounts of sugar)

Boil all ingredients for 40 minutes.

If sauce isn't thick enough you could add a little more paste.

While sauce is cooking get your jars cleaned and ready to go.

Put sauce in jars.

Clean tops of jars.

Add lids & rings.

Place jars in canner and fill canner with water.( covering the jar tops)

Bring to a boil and then let cook for 10 minutes to seal the lids.