*  Exported from  MasterCook  *

                       Spaghetti Sauce For Canning

Recipe By     : Bill Hatcher
Serving Size  : 25   Preparation Time :0:00
Categories    : Canning                          Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8       qt           Plum or paste tomatoes --
                        - coarse dice, measure after
                        - dice
   4       tb           Dry oregano
   2       tb           Dry basil
   2       tb           Dry parsley
   1       tb           Paprika
   1       tb           Sugar
   3       tb           Garlic (1 hd) -- up to 4 tb,
                        - minced
   3       md           Onions -- coarse chop
   2       md           Bell pepper -- coarse chop
   2       tb           Cooking oil

  Dip tomatoes a few at a time in boiling water for 30 seconds, then
  place in cool water. The skins will slip right off.
  
  Chop coarsely and put in enamelware or stainless pot big enough to
  hold the 8 qt tomatoes and other ingredients. Add spices and bring
  to a boil, simmering about 10 minutes. Substitute fresh
  herbs/spices if you have them. Adjust for personal taste.
  
  Mince the garlic and coarsely chop the onion and bell pepper;
  sautee until just soft in the oil.
  
  Add to the tomato mixture and simmer another 10 minutes or so. Do
  not over cook; remember, there will be further cooking during the
  canning proccess and when reheating at final use.
  
  Prepare canning jars per manufacturers instructions. It is now
  recommended that when canning tomato products additional acid be
  added. My canner instructions call for 2 tb bottled (not fresh)
  lemon juice per quart of product. Put this in jar before the sauce.
  I also add 1 ts salt per qt. Proccess in pressure canner as
  directed.
  
  This recipe produces enough sauce for 7 qt and enough left over for
  one plate of pasta for the cook!


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