Spaghetti Sauce for Canning
- Ready In:
- 45mins
- Ingredients:
- 19
- Yields:
-
5 quarts
ingredients
- 5 quarts tomatoes
- 1 1⁄2 cups sweet bell peppers, chopped
- 2 1⁄2 cups onions, Chopped
- 1⁄2 cup sugar
- salt & pepper
- 2 tablespoons fresh garlic cloves, minced
- 1 tablespoon oregano
- 1 tablespoon rosemary
- 1 tablespoon thyme
- 1 tablespoon basil
- 1 tablespoon summer savory
- 1 tablespoon marjoram
- 1 tablespoon cilantro
- 1 tablespoon parsley
- 1 tablespoon dried mushroom
- 1 tablespoon dried celery flakes
- 1 tablespoon celery salt
- 5 bay leaves
- 6 (6 ounce) cans tomato paste
directions
- Puree tomatoes, onions, and bell peppers, and place in stock pot. Add remaining ingredients, except bay leaves, to pot. Bring to a boil and cook for 30 minutes or till desired consistency. Place one bay leaf in each canning jar. Ladle hot spaghetti sauce into clean sterilized jars, and secure flats and rings. Process in pressure canner at 11 lbs. pressure for 25 minute for quarts. Cooking time does not include processing time.
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RECIPE SUBMITTED BY
<p>I am a working mother of three wonderful boys. I love to cook and am constantly trying new recipes. We live on a farm and I always plant a huge garden along with our fruit orchard. I love canning and most of my summers are spent doing this. I would love to be a stay at home mom someday.</p>