Bridget Elaine's Note:
This is an all purpose pasta sauce my family makes every summer and enjoy all year. Don't be intimidated as each batch not including cooking time requires about an hour of your time.
My Private Note
Units: US | Metric
- 1You will need 12 to 14 quart size mason jars with lids and rings, sanatized and ready to go.
- 2Place olive oil, onions and peppers in a large pot and cook till tender.
- 3Wash tomatoes and cut in quarters.
- 4Place tomatoes into several large pots with a cup of water in each on and cook till soft.
- 5Once tomatoes are soft run them through a food mill and put juice into a large pot ( 20 qt works well).
- 6Once onions and peppers are soft drain he juice and oil from them and reserve liquid for future batches.
- 7Once the peppers and onions are drained place them in the juice from the tomatoes.
- 8Add the Garlic, Sugar, Salt, Oregano, and Basil. Bring to a boil and simmer for 1 1/2 hours, stirring every 15 minutes or so.
- 9Add the Tomatoe paste and cook for a half hour more.
- 10Place the jars in your oven on the lowest setting.
- 11Place the lids in a pan of simmering water.
- 12Fill jars one at a time and lid right away.
- 13Place the jars on a counter and cover with a towel and do not distuirb for 24 hours.
- 14Enjoy all year long.
- 15For those of you who don't want to use the above canning method you may use whatever method you like. This is the way we do it and we never have any problems.
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Nutritional Facts for Spaghetti Sauce for Canning
Serving Size: 1 (284 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 508.8
- Calories from Fat 329
- Total Fat 36.6 g
- Saturated Fat 5.1 g
- Cholesterol 0.0 mg
- Sodium 5325.5 mg
- Total Carbohydrate 45.8 g
- Dietary Fiber 6.4 g
- Sugars 32.5 g
- Protein 5.3 g