Spaghetti Sauce without Meat
Spaghetti Sauce without Meat
Ingredients
- 30 lbs tomatoes
- 1 cup chopped onions
- 5 cloves garlic, minced
- 1 cup chopped celery or green pepper
- 1 lb fresh mushrooms, sliced (optional)
- 4-1/2 tsp salt
- 2 tbsp oregano
- 4 tbsp minced parsley
- 2 tsp black pepper
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
Instructions
- Yield: About 9 pints (Depends on how much you reduce the sauce)
- Do not increase the proportion of onions, peppers, or mushrooms.
- Prepare tomatoes by choosing to peel or not, then dicing the tomatoes. If you leave the skins on you can use an immersion blender on the tomatoes to break down the skins.
- Saute in a saucepan with a trace amount of olive oil add onions, garlic, celery or peppers, and mushrooms (if desired) until tender. Combine with tomato pulp in large sauce pot.
- Add spices and cook to a boil. Simmer, uncovered until the initial volume has been reduced by half. Stir frequently to avoid burning.
- Prepare hot pints by filling jars to 1" headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened vinegar clean paper towel.
- Adjust lids and process. Processing in Pressure Canner at 10 lbs of pressure for weighted gauge and 11 lbs at dial gauge for 20 minutes for pints. If you do quarts process for 25 minutes.