Canned Homemade Spaghetti Sauce

CANNED HOMEMADE SPAGHETTI SAUCE

Georgia

 

50-60 Roma tomatoes (13 lb. 2 oz. of tomatoes)

4 green peppers

1 whole garlic

3 lbs. yellow onions

4 sticks celery

1 pint vegetable oil

8 small cans tomato paste

½ cup salt

1 ½ c. sugar

2 Tbsp. fresh basil

2 Tbsp. oregano.

 

Slip skins on tomatoes, and cook down for 2 hours.

 

Sauté green peppers, garlic, onions, and celery. (I definitely did NOT use that much oil, and you’ll have to sauté in batches)

 

Puree vegetables in blender, and add to tomatoes. (After I added the vegetables to the tomatoes, I would scoop out some and put it in the blender, and keep doing this until the sauce was to the “chunkiness” I wanted)

 

Then add tomato paste, salt, sugar, basil, and oregano. (I don’t like how much sugar it calls for, next time I’ll be cutting the sugar in half probably)

 

Cook all together for 2 hours, until desired consistency.

 

Steam can for 20 minutes. ( I only have a water bath, so I water-bathed the pints for 50 minutes, and the quarts for 55 minutes.)

 

Good luck! It’s super yummy~!

Salsa

SALSA

Tonie

 

5 small jalapenos, roasted, peeled and diced

          Roast on baking sheet at 350 for 25-30 minutes

1 gallon of tomatoes, peeled and diced/not too small

6 cups of white onions, diced (about 4 onions)

1 1/3 cups of white vinegar

1 Tbsp. sugar

3 Tbsp. salt

1 ½ Tbsp. of garlic salt

 

·        Mix in a large pan or dutch oven

·        Bring to a boil

·        Reduce heat and simmer when covered for 1 ½-2 hours

·        Stir it-fill pint jars

·        Process for 20 minutes in water bath

 

Makes 5-6 pints