- 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 2 tablespoons lemon juice to each of nine hot 1-qt. jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 40 minutes in a boiling-water canner. Yield: 9 quarts.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Homemade Canned Spaghetti Sauce
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I have made this sauce for two years now and everyone raves about it and enjoys when I treat them to a jar of it as a gift.
This is my third year making this sauce. My husband loves it and my children don't leave my house without taking a jar. I also omit the oil as others have. Unfortunately while canning this the other day, I realized after filling four jars that I inadvertently used lime juice instead of lemon juice. I did use lemon juice for the rest of the jars but was wondering if the lime juice would be ok or do I need to empty out the four jars with lime in it.
I am very glad to have a half decent recipe to can, however I am used to making fresh sauce with my own recipes, for canning purposes I can't do that. This is a decent sauce but it's rather lackluster. With all if the great reviews maybe my hopes were to high. Saying all that though, if you are used to eating store bought sauce this recipe is a HUGE step up.
Yes, use your herbs from the garden. At least double the amount called for, then go according to taste.
Just making this sauce now. Im wondering if anybody has used fresh spices. I have all of the spices growing in my garden and it would seem a waste not to use them.
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