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Spaghetti Sauce without Meat

  • 30 pounds tomatoes
  • 1 cup chopped onions
  • 1 cup chopped celery or green pepper
  • 1 pound fresh mushrooms, sliced (optional)
  • 5 cloves garlic, minced
  • 1/4 cup vegetable oil
  • 4 tablespoons minced parsley
  • 2 tablespoons oregano
  • 4 1/2 teaspoons salt
  • 2 teaspoons black pepper
  • 1/4 cup brown sugar

Yield: About 9 pints

Prepare jars and lids according to manufacturer's instructions. Follow step-by-step directions for your pressure canner.

Procedure: Caution: Do not increase the proportion of onions, peppers, or mushrooms. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and quarter tomatoes. Boil 20 minutes, uncovered, in large saucepan. Put through food mill or sieve. Sauté onions, celery or peppers, mushrooms (if desired), and garlic in vegetable oil until tender. Combine sautéed vegetables, tomatoes, parsley, oregano, salt, black pepper and sugar. Bring to a boil. Simmer uncovered stirring frequently to avoid burning, until thick enough for serving. At this time the initial volume will have been reduced by nearly one-half. Fill jars, leaving 1-inch headspace. Adjust two-piece caps.

Dial Gauge Canner — Process at 11 pounds pressure — Pints 20 minutes and Quarts 25 minutes. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner — Process at 10 pounds pressure — Pints 20 minutes and Quarts 25 minutes. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.

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