Tangy Spaghetti Sauce for Canning

barefootmommawv's Note:

This is a very mild spaghetti sauce. Thick and chunky just like we like it. I make this with the veggies from my garden. I have tired many different homemade sauces and this is the first one that has wowed my DH.

• Total Time: 1 hrs 55 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 35 mins

Ingredients:

Yield: 7 quarts

• 3 medium onions, chopped
• 2 cups green bell peppers, chopped
• 3/4 cup hungarian wax chile, chopped (banana peppers)
• 1 (8 ounce) can mushrooms, sliced, chopped, and drained
• 3 teaspoons minced garlic
• 16 cups tomatoes, peeled, cored, and chopped
• 3 (12 ounce) cans tomato paste
• 3 tablespoons brown sugar
• 1 tablespoon dried oregano
• 4 teaspoons salt (canning)
• 2 teaspoons dried basil
• 1 teaspoon black pepper
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons italian seasoning
• 1/2 teaspoon cumin

Directions:

1. Add all ingredients to stock pot.
2. Heat to boiling.
3. Reduce heat.
4. Simmer, partially covered for 2 hours.
5. Stir occasionally.
6. After it has simmered, fill clean sterilized jars to within 1/2 inch of top of jar. Put on cap, screw the band finger tight.
7. Process for 35 minutes for quart jars in a water bath.
8. ** You can also freeze in quart size freezer bags.
9. This sauce is great on any pasta dish.

Reviews

[RevTown]

This is one great recipe!! My aunt recommended it to me, and I've made (and canned) three batches already!! Although I must cook mine down quite a bit, b/c I only get 5 qts and not the 7-8 noted in the recipe.
I made one major change that I would highly recommend - to be safe when canning tomatoes, all recipes MUST be acidified, otherwise you run the risk of spoilage. B/c of that, I added 1/2 cup red wine vinegar and 3/4 cup lemon juice, and upped the brown sugar to 1/4 cup. It may sound like a lot of acid, but it is needed to keep my (and your) family safe.
other than that, this is one amazing recipe, I'm sure it will taste better after sitting in the jars for a few weeks/months.

[Roger/OH]

Great Sauce. Openned the first jar today. I followed the recipe except I pressure canned it. Served over stuffed shell.
The only bad thing is I didn't can enough of it.

[Chef #515832]

We ran our tomatoes through a Victorio as the kids don't like chunky. Added some zucchini and summer squash since we have an abundance. I think this is the all-time best sauce I've ever had! Sorry mom.