Monday, March 25, 2013
Sweet Spaghetti Sauce
After making many recipes for spaghetti sauce, last summer I made this spaghetti sauce. It turned out so good that I wish I made much much more. The fresh taste of the tomatoes was evident months later. This is the only spaghetti sauce recipe that I have made that I love!
Sweet Spaghetti Sauce:
1 chopped green bell pepper
2 chopped onions
1/2 cup minced garlic
1 cup vegetable oil
12 pounds tomatoes - peeled and chopped (used Roma)
6 cans tomato paste (6 ounce little cans)
3/4 cup sugar
2 Tablespoons dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon lemon juice
Cook first 4 ingredients in oil in a 12 qt. stock pot over medium-high heat stirring constantly, until tender.
Add tomatoes and remaining ingredients except lemon juice; bring to a boil. Reduce heat and simmer, stirring occasionally for about 30 minutes or until thickened.
Remove from heat, stir in lemon juice.
If you are new to Boiling-Water Bath Canning, I recommend reading my tutorial on this type of canning.
Pour sauce into hot jars, filling to 1 inch from top for quarts and 1/2 inch from top for pints. Remove air bubbles and wipe jar rims off with wet cloth. Cover at once with metal lids and screw on bands.
Pressure Cooker: Process in pressure cooker at 10 pounds pressure (240 degrees). Process pints 20 minutes and quarts 25 minutes.
Water Bath: Process pints 35 minutes, quarts 40 minutes, in a boiling-water canner.
Yields: 7 quarts or 15 pints.