Canned Spaghetti Sauce

This is a simple spaghetti sauce to make that doesn't require the Tomato Juice to be simmered for hours so that it is thicker. I have adapted it from my Aunt Sharon's spaghetti sauce recipe this year, and when I told her what I had done, she told me I had created a new recipe. The secret is the Roma Tomatoes. This takes about two hours of cooking then simply can it. I use this for Goulash, Spaghetti, and Lasagna. I usually try to get my kids, 3 and 5 to help juice the tomatoes. My 5 year old likes to turn the crank and my 3 year old fills the hopper.

• Ready In: 2 hrs 30 mins
• Serves: 25-30
• Yields: 6 quarts

Ingredients

• 6  quarts roma tomatoes, juiced
• 2  cups  chopped onions
• 6  fresh crushed garlic cloves or 3⁄4 teaspoon garlic powder
• 6  tablespoons parsley flakes
• 4  tablespoons salt
• 2  tablespoons oregano
• 1 1⁄2 teaspoons anise seed
• 1⁄4 cup sugar
• 2 (12 ounce) cans tomato paste

Directions

1. Put tomato juice on the stove, bring to a boil.
2. Add remaining ingredients and let simmer for 2 hours.
3. Put hot into quart jars or pints.
4. Wipe tops of jars and place lids and rings on.
5. Put in canner.
6. Pressure can at 5lbs. pressure for 8 minutes.