Spaghetti Sauce - Canned

I have tried many different sauce recipes and not one recipe has everything I was wanting in a spaghetti sauce. So I took everything I liked from each recipe and called it my own.

• Ready In: 2 hrs 30 mins
• Serves: 4-6
• Yields: 8 quarts

Ingredients

• 20  cups  skinned and chopped tomatoes (I use Roma)
• 2  large onions, chopped
• 3  green peppers, seeded and chopped
• 1  bulb of garlic, finely chopped
• 2 (10 ounce) cans mushroom stems and pieces, drained
• 1  bunch celery, chopped (leaves included)
• 8  cups tomato juice
• 4  tablespoons dried sweet basil leaves
• 4  tablespoons  italian seasoning
• 4  tablespoons  club house italiano  seasoning
• 2⁄3 cup sugar
• 1⁄4 cup pickling salt
• 2 (13 ounce) cans tomato paste
• 1 (1 3/4liter) jar  Prego spaghetti sauce, original
• 2 (43 g) packages  spaghetti sauce mix

Directions

1. In a large stock pot add tomatoes, onions, peppers, garlic, mushrooms, celery, tomato juice, sweet basil and Italian seasoning.
2. Simmer, stirring occasionally, over medium heat for 30 minutes.
3. Add sugar and salt and simmer 15 - 30 minutes longer, reducing liquid.
4. Add spaghetti sauce, tomato paste and spaghetti sauce mix.
5. Taste, add more seasonings if desired.
6. Ladle into sterile pint or quart jars, leaving 1/2 inches head space.
7. Process 10 minutes in hot water bath.
8. *I use Mom's Pantry Italian seasoning, but you can use any Italian seasoning containing basil, rosemary, oregano and thyme.
9. I do not do any chopping in a food processor, I do all of it by hand.
10. I use heaping tablespoons for the sweet basil and the Italian seasoning.