Spaghetti Sauce
10 cup finely chopped onion
20 cloves garlic, minced
20 tbs cooking oil
20 lbs tomatoes, peeled and cup up
or 10 28 oz can of tomatoes
10 6 ounce can tomato paste
20 tsp instant beef bouillon granules
10 tsp dried oregano, crushed
5 tsp dried basil, crushed
10 tsp sugar
5 tsp salt
10 tsp pepper
10 cup water
10 large bay leaf
1. Prepare tomatoes- scald and peel.
2. In a very large saucepan (the one I use is 16qts) saute the onion and garlic in oil
3. Add tomatoes, tomato paste, sugar, bouillon granules, oregano, basil, bay leaf, salt, pepper and stir in water.
4. Bring to a boil, reduce heat and simmer uncovered for about 2 hours. (Until you are happy with the consistency) Stirring occasionally.
5. At about this time I put my jars in the dishwasher to clean and sanitize them.
You'll need about 25 quarts for this recipe.
6. Remove Bay leaves and simmer for 15-30 more minutes.
7. Prep the lids by putting them in hot (but not boiling water) to activate the adhesive on the back.
Lay a towel down on your counter top, line up your squeaky clean bottles on the towel and get ready to fill them.
8. Pour your sauce into the jars
9. Add 1 tbs lemon juice or vinegar to pints jars
or 2 tbs lemon juice or vinegar to quarts jars
10. Wipe off the tops with a clean rag.
This will ensure a tight seal, also its a good time to check your jars for cracks.
11. Seal the jars. Put your jars on top of the rack, making sure none of them are touching. Place the big canning lid on top of your base. When you see steam coming out the little hole on the side of the lid, set your timer for 15 minutes.
12. After 15 minutes, carefully remove the processed bottles from the rack.
You should hear popping noises when your cans are fully sealed!
Once your bottles have cooled label them with the year and what is inside!
Happy canning!
