Canned basic spaghetti sauce

10 servings

Ingredients

Quantity Ingredient
10 pounds Tomatoes
3 tablespoons Oil
4½ cup Onions, chopped
3 eaches Garlic cloves, minced
1½ teaspoon Oregano, crushed
2 eaches Bay leaves, crushed
1 tablespoon Plain salt (non-iodized)
1 tablespoon Sugar
1 teaspoon Black pepper
½ teaspoon Red pepper, crushed
1 tablespoon Parsley, dried
1 tablespoon Celery leaves, minced

Directions

Peel, core and chop tomatoes. Or use 3 quarts canned. Combine with rest of ingredients in heavy saucepan. Simmer 2 hours stirring often until desired consistency. Pour into hot jars to ½" from top. Wipe jar top and threads carefully with damp cloth making sure they are thoroughly clean. Put on lids and bands. Place in water bath canner with at least 2 inches of hot water over tops of jars. Bring canner to gentle boil and process 30 minutes. At end of processing time, remove jars to draft free area to cool at least 12 hours. Inspect each jar to make sure it is sealed, remove bands and wipe with damp cloth. Label with date and store. Makes approximately 7 pints.

Submitted By DOROTHY FLATMAN On 06-21-95

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