Cookbook

Spaghetti Sauce for canning :rectnt

Spaghetti Sauce for canning

This makes a smooth, basic sauce like Ragu. You could probably peel the tomatoes first and skip putting it through a food mill if you like it chunky.
Ingredients:

1 peck tomatoes (approximately 14 pounds)

1 Tablespoon salt
1 Tablespoon sugar
2 cloves minced garlic
1 Tablespoon dried oregano
1 Tablespoon dried basil

lemon juice

Instructions:

First, make plain tomato sauce:
Wash tomatoes.
Stem, core, cut out bad places and cut into pieces.
You can throw them in the pot now and crush slightly by squeezing with your hands, or use a food processor to “crush” them more thoroughly.
Start cooking as soon as you have any ready, keep adding till all are crushed and added, then cook 15 minutes.
Stir often to prevent sticking.
Press through a food mill or sieve to extract juice and remove peels.
Return juice to pot.
Cook another 30 to 45 minutes to thicken.

(May do this step before cooking it down.)Add salt, sugar, garlic, oregano and basil and mix thoroughly.
Pour into clean, hot jars while still hot.
Add lemon juice: 1 teaspoon per quart or 1/2 teaspoon per pint to acidify the sauce.
Adjust lids and process 10 minutes (both pint and quart) in a boiling water bath.
Yields approximately 11 pints.

To serve: fry 1 pound of ground beef along with 1/2 chopped onion.
Drain.
Add 1 quart sauce and simmer 10 to 15 minutes.
Serve over cooked spaghetti noodles (1 pound package).
Makes 4-5 main dish servings.
May also add mushrooms or green peppers.


Inspired by a magazine article in the 1980s.
Posted by PatM 9-3-2013

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