Thursday, December 4, 2008

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.
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.

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