Spaghetti sauce without meat
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Spaghetti sauce without meat
  Sauces    Spaghetti    Meat    Canning  
Last updated 6/12/2012 1:23:55 AM. Recipe ID 57241. Report a problem with this recipe.
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      Title: Spaghetti sauce without meat
 Categories: Sauces, Canning
      Yield: 9 Pints
 
     30 lb Tomatoes
      1 c  Chopped onions
      5    Garlic cloves; minced
      1 c  Chopped celery
           -OR- green pepper
      1 lb Fresh mushrooms, sliced
           -(optional)
  4 1/2 ts Salt
      2 tb Oregano
      4 tb Minced parsley
      2 ts Black pepper
    1/4 c  Brown sugar
    1/4 c  Vegetable oil
 
  Yield: About 9 pints
  
  Procedure: 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 andtomatoes 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 one-half. Stir frequently to
  avoid burning. Fill jars, leaving 1-inch 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 ft: 11 lb.
                                        2,001 - 4,000 ft: 12 lb.
                                        4,001 - 6,000 ft: 13 lb.
                                        6,001 - 8,000 ft: 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 ft: 10 lb.
                                          Above 1,000 ft: 15 lb.
  
  ======================================================= === * USDA
  Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
  format courtesy of Karen Mintzias
 




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Recipe ID 57241 (Apr 03, 2005)

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