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“This is a simple spaghetti sauce to make that doesn't require the Tomato Juice to be simmered for hours so that it is thicker. I have adapted it from my Aunt Sharon's spaghetti sauce recipe this year, and when I told her what I had done, she told me I had created a new recipe. The secret is the Roma Tomatoes. This takes about two hours of cooking then simply can it. I use this for Goulash, Spaghetti, and Lasagna. I usually try to get my kids, 3 and 5 to help juice the tomatoes. My 5 year old likes to turn the crank and my 3 year old fills the hopper.”
READY IN:
2hrs 30mins
SERVES:
25-30
YIELD:
6 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Put tomato juice on the stove, bring to a boil.
  2. Add remaining ingredients and let simmer for 2 hours.
  3. Put hot into quart jars or pints.
  4. Wipe tops of jars and place lids and rings on.
  5. Put in canner.
  6. Pressure can at 5lbs. pressure for 8 minutes.

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