*  Exported from  MasterCook  *
 
                        Spaghetti Sauce for Canning
 
 Recipe By     : Bill Hatcher
 Serving Size  : 25   Preparation Time :2:00
 Categories    : Canning                          Italian
                 Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
       8      qt 	   plum or paste tomatoes, coarse dice -- measure after
   dice
    4      tbsp          oregano -- dry
    2      tbsp          basil -- dry
    2      tbsp          parsely -- dry
    1      tbsp          paprika
    1      tbsp          sugar
    1      head          garlic, minced (about 3 to 4 tbsp) -- NOT 1 clove
    3      med           onions -- coarse chop
    2      med           bell pepper -- coarse chop
    2      tbsp          oil -- olive or other
 
 Dip tomatoes a few at a time in boiling water for 30 seconds, then place in
 cool water.  The skins will slip right off.
 
 Chop coarsely and put in enamelware or stainless pot big enough to hold the 8
 quarts of tomatoes and other ingredients.  Add spices and bring to a boil,
 simmering about 10 minutes.  Substitute fresh herbs/spices if you have them.
 Adjust for personal taste.
 
 Mince the garlic and coarsely chop the onion and bell pepper; sautee until
 just soft in the oil.
 
 Add to the tomato mixture and simmer another 10 minutes or so.  Do not over
 cook; remember, there will be further cooking during the canning proccess and
 when reheating at final use.
 
 Prepare canning jars per manufacturers instructions.  It is now recommended
 that when canning tomato products additional acid be added.  My canner
 instructions call for 2 tbsp of bottled (not fresh) lemon juice per quart of
 product.  Put this in jar before the sauce.  I also add 1 tsp salt per quart.
 Proccess in pressure canner as directed.
 
 This recipe produces enough sauce for 7 quarts and enough left over for one
 plate of pasta for the cook!
 
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