*  Exported from  MasterCook  *
 
                              Spaghetti Sauce
 
 Recipe By     : Austin American Statesman 7/9/97
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   30      pounds        tomatoes
    1      cup           onion -- chopped
    5      cloves        garlic -- minced
    1      cup           celery or green pepper -- chopped
    1      pound         fresh mushrooms (opt.) -- sliced
      1/4  cup           vegetable oil
    2      tablespoons   oregano
    4      tablespoons   parsley -- minced
    2      teaspoons     black pepper
    4 1/2  tablespoons   salt
      1/4  cup           brown sugar
 
 Caution: Do not increase the proportion of onions, peppers or mushrooms.
 
 Wash tomatoes and dip in boiling water for 30-60 seconds or until skins
 split.  Dip in cold water and slip off skins.  Remove the cores and quarter
 tomatoes.  Boil tomatoes for 20 minutes, uncovered, in large saucepan.
 Press through food mill or sieve.
 
 Saute onions, garlic, celery or peppers and mushrooms in vegetable oil until
 tender.  Combine sauteed vegetables and tomatoes and add remaining spices,
 salt and sugar.  Bring to a boil.  Simmer, uncovered, stirring frequently,
 until thick enough for serving.  (Volume will have been reduced by nearly
 one half).  Pour into hot jars, leaving 1-inch head space.  Wipe jar rims.
 Adjust lids and process in a pressure canner at 10-11 pounds pressure for 20
 minutes for pints, 25 for quarts.
 
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