Edith's Canned Spaghetti Sauce

Ingredients

20 lbs tomatoes (1/2 bushel)

1 pint salad oil

3 lb onions

2 - 3 heads garlic

2 - 3 hot peppers

(4) 12 oz cans tomatoe paste

1/2 cup sugar

1/4 cup salt

3 tablespoons black pepper

1 1/2 teaspoon oregano

3 teaspoon basil

Instructions

Make sure you have a large pot (~ 20 quarts), and a long handled wooden spoon. You will also need a strainer.

  1. Wash and cup up tomatoes.
  2. Heat oil, add cut up onions and garlic and cook until soft.
  3. Then add tomatoes, mix well and add the rest of the ingredients.
  4. Bring to a boil, reduce heat and simmer until thick. You will see the skins seperate from the tomatoes, this usually takes about 1 1/2 - 2 hours. You need to keep this stirred so it doesn't burn or stick to the bottom of the pot.
  5. Strain through a sieve - twice. You will be surprised at how much sauce is still left in the tomatoes.
  6. Put sauce back in the pot until it comes to a good boil.
  7. Reduce heat and ladle into hot jars through a funnel, leaving about an inch at the top. The sauce should still be at a low boil while filling the jars. Be sure to get air bubble out of the jar. Wipe the top of the jar clean, seal with hot lids and rings.

Yields 12 to 14 quarts

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