Spaghetti sauce–pressure canning

Makes about 9 pint jars or 7 750 ml jars

One of seven spaghetti sauces made yesterday.

One of seven spaghetti sauces made yesterday.

6 cloves garlic, minced

1 cup chopped onions

1 cup chopped green peppers

2-3 tbsp oregano

2-3 tsbp basil

2 tsp ground pepper

4-5 tsp salt

1/2 cup brown sugar

1/4 cup olive oil

30 pounds whole tomatoes

Directions: remove skins on tomatoes. To do this, blanch in boiling water for 60 seconds and then place in cold water, slip off skins. Remove any blemished parts. Cut into quarters and place in large uncovered pot. Boil at least 20 minutes, if not longer (I usually boil for 30-45 mins). Press through a sieve or food mill.

In a heavy sauce pan, saute onions, garlic, and peppers in olive oil until tender. Add sauced tomatoes and remaining spices and sugar and bring to a boil. Simmer uncovered until thick enough for serving. This may take a couple of hours, volume should reduce by nearly on-half. Stir often to prevent sticking/burning.

Pack hot jars with hot sauce, leaving 1-inch head space. Remove air bubbles. Wipe rims and adjust lids and screw bands in place.

Pressure Canning Process:

Weighted guage type @ 10 pounds pressure.

Pints: 20 minutes

Quarts: 25 minutes

After processing, remove jars and place on a rack to cool. Test for seal.

NOTE: Do not increase the amounts of vegetables.

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Filed under Food preservation, Food Security, Preserving the harvest

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