1996 Spaghetti Sauce Recipe for Canning

This sauce recipe was first published back in 1996. This tastes SO MUCH BETTER than store-bought! Nothing beats the taste of homemade marinara sauce (especially if you can grown the ingredients yourself, but even store-bought ingredients shine in this recipe.) Keep your shelves stocked and you’ll always be set for a go-to dinner.

INGREDIENTS

15 pounds ripe, firm tomatoes 

¼ cup water 

1 medium onion, chopped (1/2 cup)

1 medium green or red sweet pepper, chopped (1/2 cup)

1/2 cup sliced mushrooms (optional)

3 cloves garlic, minced

1/4 cup chopped fresh basil OR 2 tsp dried basil

2 teaspoons dried oregano

1 Tablespoon brown sugar (optional, to balance acidity)

1 teaspoon dried marjoram (optional)

2 teaspoons salt

1 teaspoon black pepper

INSTRUCTIONS

Prepare the Tomatoes: Wash tomatoes thoroughly, Remove their cores and cut the tomatoes into quarters. Put the tomato quarters in an 8- or 10-quart pot. Heat to boiling, stirring occasionally. Reduce heat to medium and cook for 20 minutes (uncovered). Press through a food mill, return to pot. (Discard the seeds and pulp.)

Combine in a medium sauce pan: water, onion, sweet pepper (and mushrooms, if you are using them). Cook over medium heat until onion and pepper soften, stirring often. 

Add to tomato mixture. Stir in garlic, basil, oregano, brown sugar, marjoram (if using), salt and pepper.

Boil & Simmer: Bring to boil, reduce heat. Simmer (uncovered) until reduced by half. This can take up to two hours. Stir frequently. NOTE: use a ruler to measure depth as you start to be able to gauge later when it has reduced to half-depth. 

CANNING INSTRUCTIONS

Please note: These instructions are for pressure canning, (NOT water bath canning).  
Fill Jars: Ladle the sauce while still hot into hot, clean quart or pint canning jars. Leave 1-inch headspace. Wipe jars; adjust lids.
Process Jars: Process your jars at 10 pounds pressure for 25 minutes for quarts, 20 minutes for pints. Allow the pressure to come down naturally. Remove jars from canner; cool on racks. 
Yields: Makes 4 pints - which is 16 one-half cup servings. 

ENJOY!