Homemade Canned Spaghetti Sauce Recipe
Ingredients
25 pounds tomatoes
4 large green peppers, seeded
4 large onions,cut into wedges
4 cans (6 ounces each) tomato paste
1 cup canola oil
2/3 cup sugar
1/4 cup salt (use canning salt)
8 garlic cloves, minced
4 teaspoons dried oregano
2 teaspoons dried parsley flakes
2 teaspoons dried basil
2 teaspoons crushed red pepper flakes
2 teaspoons Worcestershire sauce
2 bay leaves
1 cup plus 2 tablespoons bottled lemon juice
Directions
In a Dutch oven, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge in ice water. Peel and quarter tomatoes. In a food processor, cover and process green peppers and onions in batches until finely chopped. In a stockpot, combine the tomatoes, green pepper mixture, tomato paste, oil, sugar, salt, garlic, oregano, parsley, basil, pepper flakes, Worcestershire sauce and bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 hours, stirring occasionally. Discard bay leaves. Add lemon juice to nine hot quart jars, 2 tablespoons in each. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 40 minutes in a boiling-water canner. Yield: 9 quarts
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