Canned Spaghetti Sauce
Source of Recipe
Partyline - 8/26/82 - Romy R.
Canned Spaghetti Sauce
2 pecks ripe tomatoes (or half regular and half Roma tomatoes)
4 cloves garlic, chopped or 1 teaspoon garlic powder
2 sweet peppers, chopped
1 hot pepper, chopped
2-1/2 lbs. onions, peeled and chopped
6 stalks celery with leaves, chopped
Small bunch of fresh parsley
4 (12-oz. each) cans tomato paste
Juice of 1 lemon
1/2 to 1 cup sugar
1/2 cup canning salt
4 teaspoons fresh sweet basil
3 teaspoons oregano
1 teaspoon marjoram
3 tablespoons sweet paprika
1 teaspoon black pepper
1-1/2 cups cooking oil
1 cup grated Parmesan or Romano cheese
Wash and cut up tomatoes; cook in a large pot (not aluminum) with garlic, until tomatoes are soft. Put whole mixture, including oil thru strainer, blender or food processor. Add remaining ingredients to simmering tomatoes, except for cheese (only use this if you are using the sauce right away). Cook over low heat, simmering for 2-1/2 to 3 hours or of thickness desired. (Add cheese just before time is completed.) Stir frequently.
Ladle into hot sterilized quart jars, 1/2-inch headspace, wipe jar tops, threads and seal immediately. Place in a hot water bath for 15 minutes. Remove and let set until sealed. Keep in cool dry storage.
Makes 9-10 quarts
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