Spaghetti sauce for canning
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Spaghetti sauce for canning
  Spaghetti    Canning    Italian    Pasta    Sauces  
Last updated 6/12/2012 1:23:55 AM. Recipe ID 57238. Report a problem with this recipe.
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      Title: Spaghetti sauce for canning
 Categories: Canning, Italian, Pasta
      Yield: 25 Servings
 
      8 qt Plum or paste tomatoes,
           Coarse dice -- measure after
           Dice
      4 tb Oregano -- dry
      2 tb Basil -- dry
      2 tb Parsely -- dry
      1 tb Paprika
      1 tb Sugar
      1    Head garlic, minced (about 3
           To 4 tbsp) -- NOT 1 clove
      3 md Onions -- coarse chop
      2 md Bell pepper -- coarse chop
      2 tb Oil -- olive or other
 
  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 quarts of 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 tbsp of bottled (not fresh)
  lemon juice per quart of product. Put this in jar before the sauce. I
  also add 1 tsp salt per quart. Proccess in pressure canner as
  directed.
  
  This recipe produces enough sauce for 7 quarts and enough left over
  for one plate of pasta for the cook!
  
  




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Recipe ID 57238 (Apr 03, 2005)

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