Homemade Spaghetti Sauce (Homecanning)

~kdp's Note:

this is from my neighbor. her version of spaghetti sauce. cook time does not include time for water to boil in canner.

• Total Time: 1 hrs 10 mins
• Prep Time: 1 hrs
• Cook Time: 10 mins

Ingredients:

Yield: 20 pints

• 4 gallons tomatoes, washed, peeled, and chopped
• 1/2 cup canning salt
• 3 lbs onions, chopped
• 2 heads garlic, minced (not cloves)
• 3 bell peppers, chopped
• 1 cup sugar
• 1 hot pepper
• 2 tablespoons dried oregano leaves
• 1 1/2 tablespoons dried basil leaves
• 4 (12 ounce) cans tomato paste

Directions:

1. Mix all ingredients together in large pot.
2. Simmer for 2 hours AFTER it starts to boil.
3. Stir occasionally.
4. Put in jars.
5. For pints, pressure can for 5 minutes@ 10# pressure.
6. For quarts, pressure 10 minutes@ 10# pressure.
7. Makes about 20 pints or about 10 quarts.

Reviews

[Lucy22]

I am sorry, but with that oil in the recipe you will be at a risk for botulism. This recipe should not be canned, but frozen. Also, there is not enough acid to can it even without the oil.

[Boatsn2]

This is the very best. My family had Spaghetti last night and we had to use 2 quarts where a med can has been enough before. I wish I could give it a 10 star review.

[bungalowten]

Really flavorful sauce. I made a half a batch, added twice as much tomato paste (my tomatoes must be extra juicy). Found the finished product to be just slightly salty, so next time I will add 3/4 of the salt and then taste-salt-taste-salt, etc.

Processed at 10lbs of pressure for 25 minutes.