Guest guest Posted July 25, 2002 Report Share Posted July 25, 2002 Spaghetti Sauce Source: Ball Blue-Ribbon Cookbook Approved: University of California, Davis Yield: 4 pints Ingredients 3 medium onions, finely chopped 4 cloves of garlic 3 tablespoons olive oil 10 pounds tomatoes, peeled and cored 2 sweet green peppers, finely chopped 2 tablespoons each, dried: basil oregano Italian seasoning 1 tablespoon salt 1 teaspoon pepper Note: Add 2 tablespoons vinegar per quart jar Process In a large saucepan, sauté onion and garlic in oil until tender. Add all remaining ingredients and simmer about 1 hour stirring occasionally. Press mixture through a food mill. Discard seeds and peel. Return juice and pulp to saucepan. Cook over medium heat until sauce thickens, stirring frequently to prevent sticking. Pour hot sauce into hot jars leaving ½-inch headspace. Remove air bubbles by sliding a nonmetallic spatula between the jar and food; press gently on the food to release trapped air. Repeat procedure 2 to 3 times around jar. Wipe rim and threads of jar with a clean, damp cloth. Apply lids that have been treated according to manufacturer directions. Center heated lid on jar with sealing compound next to glass. Screw band down evenly and firmly until a point of resistance is met-fingertip tight. Process pints 30 minutes in a simmering water bath at 200 degrees F. Quote Link to comment Share on other sites More sharing options...
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