Homemade Spaghetti Sauce! 25 pounds tomatoes 4 large green peppers, seeded 4 large onions, cut into wedges 4 cans (6 ounces each) tomato paste 1 cup olive 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 (You may omit the lemon juice if you are using Heirloom tomatoes, or if you pressure cook them at 10lbs. for 15 minutes). Directions In a Dutch oven, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes in one at a time for 30-60 seconds. Remove tomatoes & immediately plunge into ice water. Peel & quarter tomatoes. Finely chop green peppers & onions. In a stock pot combine tomatoes, green peppers, onions, tomato paste, oil, sugar, salt, garlic, oregano, parsley, basil, pepper flakes, Worcestershire sauce & bay leaves. Bring to a boil. Reduce heat; simmer uncovered for 4 to 5 hours stirring occasionally. Discard bay leaves. Add 2 tablespoons lemon juice to each of 9 hot quart jars. Ladle hot mixture into jars leaving 1/2 inch head space. Remove air bubbles; wipe rims & adjust lids. Process for 40 minutes in a boiling water canner or pressure cook at 10 pounds for 15 minutes. Yield: 9 quarts Jelka Schaller
Posted on: Wed, 17 Sep 2014 21:44:33 +0000
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