spaghetti sauce for canning

I use this for pizza sauce also. It is good and thick and works great!

1 c. olive oil
12 cloves of minced garlic
1-2 c. chopped onion
1 heaping Tablespoon of each–
oregano
basil
celery salt
pepper
1 c. brown sugar
tsp. red pepper flakes (optional…. I don’t use them)
4 small cans tomato paste
16 cups fresh tomatoes (usually around 10 – 12 lbs) Roma’s work best
½ c. lemon juice

Skin the tomatoes and remove water and seeds from the inside. (This step is a must or your sauce will be super watery)
Slice tomatoes to the thickness you prefer or blend them up.
In a saucepan, heat olive oil, then put in your minced garlic and onion and sauté until garlic begins to turn golden brown. !uickly add spices and continue to stir. Pour the mixture into a large pot. Add tomatoes and tomato paste and heat to a boil. Reduce heat and add remaining ingredients. Cook until sauces reaches the thickness you desire. (I do mine in a big roaster oven and just leave it on high… simmering and stirring occasionally for an hour or two.)

Water bath for 45 minutes.

Carolynn's Salsa for Canning

4-5 Quarts Tomatoes (peeled and diced)
3 tsp. Crushed Red Pepper
2 Large Green Peppers (diced)
4 Large Onions (diced)
12 small 8 oz cans of Tomato Sauce (That equals 96 oz. if you want to buy large cans)
3 tsp. ground cumin
3-4 tsp. oregano
4 tsp. salt
1 small can diced green chiles

Combine ingredients in LARGE saucepan. Simmer for about 2 hours Stir often with lid off. Makes 12 - 15 pints

Water bath for 25 minutes.

Aunt Karen's Spaghetti Sauce

SPAGHETTI SAUCE
l/2 bushel ripe tomatoes (run
through Victoria strainer)
2 c. chopped celery
2 c. chopped onion
2 c. green peppers
1 bottle parsley flakes
1/2 c. cooking oil
Garlic to taste
4 Tbsp. chili powder
3 Tbsp. salt
2 Tbsp. sugar
2 tsp. oregano
2 tsp. rosemary

2 tsp. ground allspice
1 tsp. basil
2 tsp. black pepper
2 tsp. thyme
2 tsp. sage
1 tsp. cumin
1 (32 oz.) bottle catsup
3 pkg. Schilling spaghetti sauce
mix
4 large cans tomato paste
Mix tomatoes, celery, onion, peppers, parsley flakes, cooking oil, and garlic; cook 1 hour. Add chili powder, salt, sugar, oregano, rosemary, ground allspice, basil, black pepper, thyme, sage, and cumin. Add catsup, spaghetti sauce mix, and tomato paste. Bubble for 3 hours. Stir often. Put in bottle while hot. Cold pack 5 minutes to seal. Yield: 7 to 8 quarts.