Spaghetti Sauce for Canning

Submitted by mlhuston

"Good Spaghetti Sauce. Put here for safe keeping."

 

• Ready In: 45mins
• Ingredients: 19
• Yields: 5 quarts

ingredients

• 4730.0 ml tomatoes
• 354.88 ml sweet bell peppers, chopped
• 591.47 ml onions, Chopped
• 118.29 ml sugar
• salt & pepper
• 29.58 ml fresh garlic cloves, minced
• 14.79 ml oregano
• 14.79 ml rosemary
• 14.79 ml thyme
• 14.79 ml basil
• 14.79 ml summer savory
• 14.79 ml marjoram
• 14.79 ml cilantro
• 14.79 ml parsley
• 14.79 ml dried mushroom
• 14.79 ml dried celery flakes
• 14.79 ml celery salt
• 5 bay leaves
• 6 (1020.58 g) can tomato paste

directions

1. Puree tomatoes, onions, and bell peppers, and place in stock pot. Add remaining ingredients, except bay leaves, to pot. Bring to a boil and cook for 30 minutes or till desired consistency. Place one bay leaf in each canning jar. Ladle hot spaghetti sauce into clean sterilized jars, and secure flats and rings. Process in pressure canner at 11 lbs. pressure for 25 minute for quarts. Cooking time does not include processing time.