Spaghetti Sauce Without Meat

  • 30 lbs tomatoes
  • 1 cup chopped onions
  • 5 cloves garlic, minced
  • 1 cup chopped celery or green peppers
  • 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

Yield: About 9 pints

CAUTION Do not increase the proportion of onions, peppers, or mushrooms.

Procedure: 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. Saute onions, garlic, celery or peppers, and mushrooms (if desired) in vegetable oil until tender. Combine sauteed vegetables and tomatoes and add remainder of spices, salt, and sugar. Bring to a boil. Simmer, uncovered, until thick enough for serving. At this time the initial volume will have been reduced by nearly one-half. Stir frequently to avoid burning. Fill hot jars, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended process time for Spaghetti Sauce Without Meat in a dial-gauge pressure canner
Style of Pack Jar Size Process Time Canner Pressure (PSI) at Altitudes of
0-2,000 ft 2,001-4,000 ft 4,001-6,000 ft 6,001-8,000 ft
Hot Pints 20 min 11 lb 12 lb 13 lb 14 lb
Quarts 25 11 12 13 14
Recommended process time for Spaghetti Sauce Without Meat in a weighted-gauge pressure canner
Style of Pack Jar Size Process Time Canner Pressure (PSI) at Altitudes of
0-1,000 ft Above 1,000 ft
Hot Pints 20 min 10 lb 15 lb
Quarts 25 10 15

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