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    Spaghetti Sauce


    Source of Recipe


    JACKIE

    1/2 bushel tomatoes--skinned
    Vita Italian or Romes
    3-4 hot peppers--seeded (or leave seeds if you like it really hot!) and coarsely chopped
    4 large green peppers--coarsely chopped (no need to seed)
    4 large Spanish onions--coarsely chopped

    Toss everything in a large pot and cook 1-1/2 to 2 hours. Strain to get rid of seeds and skins. To the remaining mixture, add:

    1-1/2 cups sugar
    1 TBS basil
    1 TBS oregano
    1 TBS Italian seasoning
    1 TBS hot red pepper seeds
    1/4 cup salt--plain, not iodized
    1 TBS garlic salt
    2 whole heads of garlic--minced
    1 pt oil (2 cups)
    2--29 oz. cans tomato puree
    3--28 oz. cans tomoato sauce
    1--6 lb. 15 oz. can tomato puree

    Simmer 2 hours, or until thick. (We usually go closer to three--and divide the mixture among four large pots.) Dump it all back together in large canning pot. Then hot can.

    Notes:

    Make sure rims are wiped clean before putting canning lids on.

    When tightening lids, keep jars upright.

    Once tightened, set jars 2-3 inches apart for air circulation.

    Do not move for at least 24 hours.

    We usually get +/- 25 pints of sauce per batch.

    using the amount of hot peppers plus the pepper flakes makes for a spicy sauce. Use hot peppers to your own taste...


 

 

 


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