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)
3 medium onions, chopped
2 green peppers, chopped
2 cups chopped mushrooms
2T minced garlic
3T Italian seasonings
1 cup red wine vinegar
½ cup lemon juice
½ cup white sugar
¼ 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.
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