Food Break - Canning Recipes

Brook’s Garden Style Canned Spaghetti Sauce Recipe

          1 Bushel Roma Tomatoes (or whatever kind you find on sale)

          3-4 large onions (I prefer Vidalia or Walla Walla)

          2 Green Peppers

          2 Red Peppers (can add or substitute orange or yellow if desired)

          1 bundle celery

          1 large bag carrots (10-12 if from garden)

          2 cups oil

          ½ cup dried parsley (1 cup if using fresh)

          ½ cup oregano

          1 whole garlic clove

          ¼ cup salt

          1 ½ cups sugar

          8 small cans tomato paste

Blanch tomatoes by dipping them in boiling water for a few seconds and then into cold water and remove skins.  Set aside.  Chop onions, peppers, celery, and carrots into small, bite-sized pieces.  In large stock pot (non-stick works best), add oil, onions, peppers and celery and sauté until soft.  Add tomatoes and mash until desired consistency.  Add carrots, seasonings, and tomato paste. Stir until blended.  Cook on medium low heat until carrots are soft and sauce thickens. (I usually cook 4-6 hours)

Add hot sauce to hot canning jars and process in hot water bath for 45 minutes or in pressure cooker according to manufacturer’s instructions.

For a smoother texture instead of chunky garden style, cook carrots in separate pan of boiling water and then when you add to the other veggies you can put all the mixture through the blender before you cook down.