Saturday, August 13, 2011


Spaghetti Sauce
(Taste of Home Recipe)

25 pounds tomatoes
4 large green peppers, seeded
4 large onions, cut into wedges
4 cans (6 ounces each) tomato paste
1 cup canola oil
2/3 cup sugar
1/4 cup salt
8 garlic cloves, minced
4 teaspoons dried oregano
2 teaspoons dried parsley flakes
2 teaspoons dried basil
2 teaspoons crushed red pepper flakes
2 teaspoons Worcestershire sauce
2 bay leaves
1 cup plus 2 tablespoons bottled lemon juice

In a Dutch oven, bring 8 cups water to a boil. Using a slotted spoon,
place tomatoes, one at a time, in boiling water for 30-60 seconds.
Remove each tomato and immediately plunge in ice water. Peel
and quarter tomatoes.

In a food processor, cover and process green peppers and onions in
batches until finely chopped. In a stockpot, combine the tomatoes,
green pepper mixture, tomato paste, oil, sugar, salt, garlic, oregano,
parsley, basil, pepper flakes, Worcestershire sauce and bay leaves.
Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 hours,
stirring occasionally. Discard bay leaves. Add lemon juice to nine
hot quart jars, 2 tablespoons in each. Ladle hot mixture into jars,
leaving 1/2-in. headspace. Remove air bubbles; wipe rims and
adjust lids. Process for 40minutes in a boiling-water canner.
Yield: 9 quarts.

Editor's Note: The processing time listed is for altitudes of 1,000 feet
or less. For altitudes up to3,000 feet, add 5 minutes; 6,000 feet, add
10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

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