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Homemade Canned Spaghetti Sauce




Source of Recipe


Tonya Branham, Mt. Olive, Alabama


Recipe Introduction


This savory canned sauce is a tomato-grower's dream come true! Use up your garden bounty and enjoy it later in the year. —Tonya Branham, Mt. Olive, Alabama
48 ServingsPrep: 1-1/2 hours + simmering Process: 40 min.


List of Ingredients




25 pounds tomatoes
4 large green peppers, seeded
4 large onions, cut into wedges
4 cans (6 ounces each) tomato paste
1 cup canola oil
2/3 cup sugar
1/4 cup salt
8 garlic cloves, minced
4 teaspoons dried oregano
2 teaspoons dried parsley flakes
2 teaspoons dried basil
2 teaspoons crushed red pepper flakes
2 teaspoons Worcestershire sauce
2 bay leaves
1 cup plus 2 tablespoons bottled lemon juice

Recipe



In a Dutch oven, bring 8 cups water to a boil. Using a slotted spoon,
place tomatoes, one at a time, in boiling water for 30-60 seconds.
Remove each tomato and immediately plunge in ice water. Peel and
quarter tomatoes.

In a food processor, cover and process green peppers and onions in
batches until finely chopped.
In a stockpot, combine the tomatoes, green pepper mixture, tomato
paste, oil, sugar, salt, garlic, oregano, parsley, basil, pepper
flakes, Worcestershire sauce and bay leaves. Bring to a boil. Reduce
heat; simmer, uncovered, for 4-5 hours, stirring occasionally.
Discard bay leaves.

Add lemon juice to nine hot quart jars, 2 tablespoons in each. Ladle
hot mixture into jars, leaving 1/2-in. headspace. Remove air
bubbles; wipe rims and adjust lids. Process for 40 minutes in a
boiling-water canner. Yield: 9 quarts.