Spaghetti sauce for canning

Spaghetti sauce for canning

Ingredients/Components

• sugar - 2/3 c
• salt - 1/3 c
• paprika - 2 Tbsp
• garlic powder - 1 tsp
• pepper - 1 tsp
• oregano - 3 Tbsp
• onions, chopped - 8 item
• celery, chopped - 1 qt
• bay leaves - 5 item
• cayenne pepper - 1 tsp
• green peppers, chopped - 5 item
• tomatoes, pureed - 16 qt

How to make spaghetti sauce for canning:

Combine ingredients; bring to boil, then simmer for 12 hours or until reduced by 3 inches. Remove bay leaves before processing. Process pints 55 minutes at 10 pounds pressure; quarts 65 minutes at 10 pounds pressure. Add 3 to 6 ounces tomato paste per pint and ground beef if desired at time of serving. Do not use open kettle method.

Recipe categories: Seasonal, Fall.