---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Spaghetti Sauce without Meat
  Categories: Sauces, Canning
       Yield: 9 pints
  
      30 lb Tomatoes
       1 c  Chopped onions
       5    Garlic cloves; minced
       1 c  Chopped celery
            -OR- green pepper
       1 lb Fresh mushrooms, sliced
            -(optional)
   4 1/2 ts Salt
       2 tb Oregano
       4 tb Minced parsley
       2 ts Black pepper
     1/4 c  Brown sugar
     1/4 c  Vegetable oil
  
   Yield: About 9 pints
   
   Procedure: Caution: Do not increase the proportion of onions, peppers,
   or mushrooms. Wash tomatoes and dip in boiling water for 30 to 60
   seconds or until skins split. Dip in cold water and slip off skins.
   Remove cores and quarter tomatoes. Boil 20 minutes, uncovered, in large
   saucepan. Put through food mill or sieve. Saute onions, garlic, celery
   or peppers, and mushrooms (if desired) in vegetable oil until tender.
   Combine sauteed vegetables andtomatoes and add remainder of spices,
   salt, and sugar. Bring to a boil. Simmer uncovered, until thick enough
   for serving. At this time the initial volume will have been reduced by
   nearly one-half. Stir frequently to avoid burning. Fill jars, leaving
   1-inch headspace. Adjust lids and process according to the
   recommendations in Table 1 or Table 2, depending on the method of
   canning used.
   
   Table 1. Recommended process time for Spaghetti Sauce Without Meat in a
   dial-gauge pressure canner.
   
   Style of Pack:  Hot.  Jar Size: Pints, Quarts.
   Process Time: 20 minutes for Pints, 25 minutes for Quarts.
   Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                         2,001 - 4,000 ft: 12 lb.
                                         4,001 - 6,000 ft: 13 lb.
                                         6,001 - 8,000 ft: 14 lb.
   
   Table 2. Recommended process time for Spaghetti Sauce Without Meat in a
   weighted-gauge pressure canner.
   
   Style of Pack: HOt.  Jar Size: Pints, Quarts.
   Process Time: 20 minutes for Pints, 25 minutes for Quarts.
   Canner Gauge Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                           Above 1,000 ft: 15 lb.
   
   ===========================================================
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias
  
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