posted by SandyOH 07-23-100 7:32 PM
* Exported from MasterCook *
My Special Canned Spaghetti Sauce
Recipe By : Romy Rischar - Partyline
Serving Size : 1 Preparation Time :0:00
Categories : Canning, Preserves, Etc.
Amount Measure Ingredient -- Preparation Method
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2 pecks very ripe tomatoes
4 cloves garlic or more
2 sweet peppers -- chopped
1 hot pepper -- chopped
2 1/2 pounds onions -- chopped
6 ribs celery with leaves -- chopped
1 Small bunch parsley -- snipped
4 cans tomato paste (12-ounces each)
Juice of 1 lemon
1 cup sugar
1/3 cup plain salt
4 teaspoons sweet basil
3 teaspoons oregano
1 teaspoon marjoram -- minced
3 tablespoons sweet paprika
1 teaspoon black pepper
1 cup cooking oil
1 cup grated Parmesan and Romano cheese
Wash and cut up tomatoes. Cook in a large pot (no aluminum) with the garlic until tomatoes are soft. Strain the tomatoes and return to the pot and simmer.
In the meantime, saute the onions, peppers, celery, and parsley in the oil until soft. Put the whole mixture through a strainer, blender or food processor. Add the mixture to the simmering tomatoes along with all remaining ingredients except cheese. Cook over low heat for 2-1/2 to 3-1/2 hours or thickness desired. Add cheese just before cooking time is completed. Stir mixture frequently.
Ladle into hot sterilized quart jars. Leave a 1/2-inch headspace; wipe tops and threads of jar thoroughly and seal. Give them a hot water bath for at least 15 minutes.
Yields: 9 to 10 quarts