Every year I try to can enough spaghetti sauce to last us all year. There have been a few years when we haven't had enough tomatoes and we run out before our garden is ready again. Every time that has happened my kids will not even eat anything I make with store bought spaghetti sauce. The first few years I started canning I tried a few different recipes and our favorite and only one I have used for the last fifteen years or so I found in the Kerr Kitchen Cookbook.
Spaghetti Sauce
30 lbs. tomatoes
1 cup green bell peppers
1 cup chopped onions
5 cloves of crushed garlic
2 Tablespoons olive oil
1/4 cup dried parsley
1/4 cup brown sugar
2 Tablespoon oregano
4 1/2 teaspoons salt
2 teaspoons pepper
Peel tomatoes by dipping in boiling water for 60 seconds and then dip in cold water. The peel should slide right off. Run peeled tomatoes through a sieve or blender. I use a blender because it is faster & we don't mind the seeds. Saute peppers, onions, & garlic in olive oil until they are tender. Add sauteed veggies & everything else to the tomatoes. Bring to a boil and cook on low until it is thick enough for serving, about 6 hours. Process in pressure canner according to manufacturers directions for 20 minutes for pints & 25 minutes for quarts. Makes 4-5 quarts.
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