Title: Canned Basic Spaghetti Sauce
Categories: Canning Sauce Vegetable
Yield: 10 Servings
| 10 | lb | Tomatoes |
| 3 | tb | Oil |
| 4 1/2 | c | Onions, chopped |
| 3 | | Garlic cloves, minced |
| 1 1/2 | ts | Oregano, crushed |
| 2 | | Bay leaves, crushed |
| 1 | tb | Plain salt (non-iodized) |
| 1 | tb | Sugar |
| 1 | ts | Black pepper |
| 1/2 | ts | Red pepper, crushed |
| 1 | tb | Parsley, dried |
| 1 | tb | Celery leaves, minced |
Peel, core and chop tomatoes. Or use 3 quarts canned. Combine with rest of
ingredients in heavy saucepan. Simmer 2 hours stirring often until desired
consistency. Pour into hot jars to 1/2" from top. Wipe jar top and threads
carefully with damp cloth making sure they are thoroughly clean. Put on
lids and bands. Place in water bath canner with at least 2 inches of hot
water over tops of jars. Bring canner to gentle boil and process 30
minutes. At end of processing time, remove jars to draft free area to cool
at least 12 hours. Inspect each jar to make sure it is sealed, remove
bands and wipe with damp cloth. Label with date and store. Makes
approximately 7 pints.