Spaghetti Sauce (without meat)

  

Quantity: yields about 9 pints

Ingredients:

30 pounds tomatoes
1 cup onions, chopped
5 cloves garlic, minced
1 cup celery or green pepper, chopped
1 pound fresh mushrooms, sliced (optional)
4-1/2 teaspoons salt
2 tablespoons oregano
4 tablespoons parsley, minced
2 teaspoons black pepper
1/4 cup brown sugar
1/4 cup vegetable oil

 Caution - Do not increase the proportion of onions, garlic, peppers or mushrooms.

Instructions:

1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Wash tomatoes and dip in boiling water for 30 seconds to 60 seconds or until skins split. Dip in cold water, slip off skins, remove cores and quarter tomatoes.

3. Boil 20 minutes, uncovered, in a large saucepan. Press tomatoes through a food mill or sieve.

4. Saute onions, garlic, celery or peppers and mushrooms (if desired) in vegetable oil until tender.

5. Combine sauteed vegetables and tomatoes and add remainder of spices, salt and sugar. Bring to a boil.

6. Lower heat and simmer, uncovered, until thick enough for serving or until volume is reduced by one-half. Stir frequently to avoid burning.

7. Fill jars; leave 1-inch headspace. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

8. process in a pressure canner according to the recommendations.

9. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Weighted-Gauge Pressure Canner

 

 

 

Canner Pressure (PSI) at Altitudes of:

Style of Pack

Jar Size

Process Time

0-2000 ft

2001-4000 ft

4001-6000 ft

6001-8000 ft

Hot

Pints

20 min

11 lb

12 lb

13 lb

14 lb

Quarts

25 min

11 lb

12 lb

13 lb

14 lb

Processing Times for Weighted-Gauge Pressure Canner

 

 

 

Canner Pressure (PSI) at Altitudes of

Style of Pack

Jar Size

Process Time

0-1000 ft

Above 1000 ft

Hot

Pints

20 min

10 lb

15 lb

Quarts

25 min

10 lb

15 lb

Source: National Center for Home Food Preservation




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