---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Spaghetti Sauce Without Meat
 Categories: Sauces, Canning
      Yield: 9 Pints
 
     30 lb Tomatoes
      1 c  Onions; chopped
      5 cl Garlic; minced
      1 c  Celery or green pepper;
           - chopped
      1 lb Fresh mushrooms; sliced
           - (optional)
  4 1/2 ts Salt
      2 tb Oregano
      4 tb Parsley; minced
      2 ts Black pepper
    1/4 c  Brown sugar
    1/4 c  Vegetable oil
  
  Caution:

  Do not increase the proportion of onions, peppers, or mushrooms.

  Wash tomatoes and dip in boiling water for 30 to 60 seconds or
  until skins split. Dip in cold water and slip off skins. Remove
  cores and quarter tomatoes. Boil 20 minutes, uncovered, in large
  saucepan. Put through food mill or sieve. Saute onions, garlic,
  celery or peppers, and mushrooms if desired in vegetable oil until
  tender.

  Combine sauteed vegetables and tomatoes and add remainder of
  spices, salt, and sugar. Bring to a boil. Simmer uncovered, until
  thick enough for serving. At this time the initial volume will have
  been reduced by nearly by half. Stir frequently to avoid burning.

  Fill jars, leaving 1" headspace. Adjust lids and process according
  to the recommendations in Table 1 or Table 2, depending on the
  method of canning used.
  
  Table 1. Recommended process time for Spaghetti Sauce Without Meat
  in a dial-gauge pressure canner.
  
      Style of pack: Hot
      Jar size: Pints, Quarts
      Process time: 20 minutes for pints, 25 minutes for quarts
      Canner gauge pressure (PSI) at altitudes of:
          0 - 2,000 feet -- 11 lb
      2,001 - 4,000 feet -- 12 lb
      4,001 - 6,000 feet -- 13 lb
      6,001 - 8,000 feet -- 14 lb
  
  Table 2. Recommended process time for Spaghetti Sauce Without Meat
  in a weighted-gauge pressure canner.
  
      Style of pack: Hot
      Jar size: Pints, Quarts
      Process time: 20 minutes for pints, 25 minutes for quarts
      Canner gauge pressure (PSI) at altitudes of:
          0 - 1,000 feet -- 10 lb
        Above 1,000 feet -- 15 lb
  
  Recipe FROM: USDA Agriculture Information Bulletin #539, 1994

  Formatted by: Karen Mintzias
 
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