Spaghetti Sauce
Source of Recipe
Jackie
Spaghetti Sauce
1/2 bushel tomatoes--skinned
3-4 hot peppers--seeded (or leave seeds if you like it really hot!) and coarsely chopped (If you don't like hot, omit peppers totally.)
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.
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