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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...