Email to sweet sara      

Recipe Categories: swtsara's HOME PAGEABM APPETIZERS BBQ BEVERAGES BISCUITS BISCUITSandROLLS BLM BREAD BREAKFAST CAKESandPIES CANDY CANNING CASSEROLES CHINESE COMPLETEMEALS CONDIMENTS COOKIES copycat CRACKERS CROCKPOT DAIRY DEPRESSIONERA DESSERTS DIPS Dough DOUGHNUTS EGGS ETHNIC FINGERFOOD FISHandSEAFOOD FROZENTREATS FRUIT HALLOWEEN HUMOR IMPOSSIBLE INDIAN ITALIAN JAMSandJELLIES JAR JELLO MAKEAHEAD MakeAMix MAKEYOUROWN MEATS MENU MEXICAN Muffins NONFOOD OLDRECIPES PASTA PASTRIES PIECRUSTS PIES PIZZA POTATOES POULTRY QUICHE QUICKBREAD RICE SALADandDRESSING SANDWICHES SAUCES SAYINGS SIDES SNACKS SOUPSandSTEWS TIPSIDEAS VEGETABLES VEGETARIAN VOLUMECOOKING

Basic Canned Spaghetti Sauce




Source of Recipe


email


List of Ingredients




10 pounds fresh tomatoes
3 tablespoons oil
4 1/2 cups onions, chopped
3 garlic cloves, minced
1 1/2 teaspoons oregano, crushed
2 bay leaves, crushed
1 tablespoon plain (non iodized) salt
1 tablespoon granulated sugar
1 teaspoon black pepper
1/2 teaspoon red pepper, crushed
1 tablespoon dried parsley
1 tablespoon celery leaves, minced



Recipe



Peel, core and chop tomatoes. Combine with remaining ingredients in
heavy saucepan. Simmer 2 hours
stirring often until desired consistency.
Pour into hot jars to 1/2 inch from top. Wipe jar top and threads
carefully with damp cloth making
sure they are thoroughly clean. Put on lids and bands. Place in
water bath canner with at least 2 inches
of hot water over tops of jars. Bring canner to gentle boil and
process 30 minutes. At end of processing
time, remove jars to draft free area to cool at least 12 hours.
Inspect each jar to make sure it is sealed, remove bands and wipe
with damp cloth. Label with date
and store.
Makes approximately 7 pints.