Home Canned Spaghetti Sauce

• Vegan
• Gluten free

• Produce

  • 1 cup Celery or green pepper
  • 5 Garlic cloves
  • 1 lb Mushrooms
  • 1 cup Onions
  • 2 tbsp Oregano, dried
  • 1/4 cup Parsley
  • 30 lbs Tomatoes

• Baking & Spices

  • 2 tsp Black pepper
  • 1/4 cup Brown sugar or unrefined cane sugar
  • 2 tbsp Salt

• Oils & Vinegars

  • 1/4 cup Butter or olive oil

Found on commonsensehome.com

Description

Directions

• Wash 30 pounds of tomatoes. Remove cores and quarter tomatoes. Boil 20 minutes, uncovered, in large pan (or pans).
• Put through food strainer or food mill. Cook down tomatoes to reduce volume and make a thicker sauce. Reduce volume by 1/2 to 2/3rds.
• While the sauce is cooking, you can do the rest of the prep work, like chopping the rest of your veggies and getting the lids and jars ready. Prepare pressure canner according to manufacturers instructions.
• Saute in 1/4 cup butter or olive oil until tender: onions, garlic, celery or green pepper, and mushrooms.
• Combine sauteed vegetables and tomatoes.
• Add salt, black pepper, oregano, parsley and sugar.
• Bring to a boil. Stir frequently to avoid burning. Reduce heat to simmer, keep hot while waiting to process.
• Fill jars, leaving 1 inch headspace. Adjust lids.
• Process in a pressure canner 20 minutes for pints, 25 minutes for quarts. If using a weighted-gauge canner, set at 10 pounds pressure at 0-1,000 feet above sea level; set at 15 pounds pressure at higher altitudes. If using a dial-gauge canner; set at 11 pounds pressure at 0-2000 feet above sea level; 12 pounds at 2,001-4,000 feet; 13 pounds at 4,001-6,000 feet; 14 pounds at 6.001-8,000 feet; or 15 pounds above 8,000 feet.