Spaghetti Sauce - Version 2 (for canning)

This is a second version of homemade spaghetti sauce. I like this one the best.  


Spaghetti Sauce (for canning)

20lbs tomatoes
3 medium onions, chopped
2 green peppers, chopped
2 cups chopped mushrooms
2T minced garlic
6T salt
3T Italian seasonings
1T oregano
1 cup red wine vinegar
cup lemon juice
cup white sugar
cup brown sugar
3 12oz cans tomato paste

Wash & chop tomatoes in a food processor (peeling is optional). Put in large pot (I use a 14qt pot). Add remaining ingredients, except tomato paste. Bring to boil, reduce heat and simmer for 1 to 2 hours. Add tomato paste and mix in well. Bring to a boil, reduce heat and simmer for another 45 minutes.

Put hot spaghetti sauce into hot quart jars. Process in a boiling water bath for 40 minutes.

Makes approx 10 to 11 quarts


NOTE: I do NOT peel my tomatoes.  This has never been a problem for us, but if you would prefer you can peel them.


Back to:
The Homestead Kitchen


Crystal Miller, 2009, 2010 and Beyond! All Rights Reserved
Do Not Copy from any page of this website without permission from the owner
You may print this page for your own personal use