*  Exported from  MasterCook  *
                        SPAGHETTI SAUCE FOR CANNING
 Recipe By     : 
 Serving Size  : 25   Preparation Time :0:00
 Categories    : Canning                          Italian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       qt           Plum or paste tomatoes,
                         Coarse dice -- measure after
    4       tb           Oregano -- dry
    2       tb           Basil -- dry
    2       tb           Parsely -- dry
    1       tb           Paprika
    1       tb           Sugar
    1                    Head garlic, minced (about 3
                         To 4 tbsp) -- NOT 1 clove
    3       md           Onions -- coarse chop
    2       md           Bell pepper -- coarse chop
    2       tb           Oil -- olive or other
   Dip tomatoes a few at a time in boiling water for 30
   seconds, then place in cool water.  The skins will
   slip right off.
   Chop coarsely and put in enamelware or stainless pot
   big enough to hold the 8 quarts of tomatoes and other
   ingredients. Add spices and bring to a boil, simmering
   about 10 minutes.  Substitute fresh herbs/spices if
   you have them. Adjust for personal taste.
   Mince the garlic and coarsely chop the onion and bell
   pepper; sautee until just soft in the oil.
   Add to the tomato mixture and simmer another 10
   minutes or so.  Do not over cook; remember, there will
   be further cooking during the canning proccess and
   when reheating at final use.
   Prepare canning jars per manufacturers instructions.
   It is now recommended that when canning tomato
   products additional acid be added.  My canner
   instructions call for 2 tbsp of bottled (not fresh)
   lemon juice per quart of product. Put this in jar
   before the sauce. I also add 1 tsp salt per quart.
   Proccess in pressure canner as directed.
   This recipe produces enough sauce for 7 quarts and
   enough left over for one plate of pasta for the cook!
   Recipe By     : Bill Hatcher
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