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SPAGHETTI SAUCE WITHOUT MEAT
Canned Spaghetti Sauce Without Meat
Yield: About 9 pints
Ingredients
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30 pounds ripe tomatoes
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1 cup chopped onions
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5 cloves garlic, minced
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1 cup chopped celery or green pepper
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1 pound fresh mushrooms, sliced (optional)
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4 ½ teaspoons salt
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2 tablespoons oregano
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4 tablespoons minced parsley
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2 teaspoons black pepper
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¼ cup brown sugar
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¼ cup vegetable oil
Caution
Do not increase the proportion of onions, peppers, or mushrooms. This restriction is necessary to ensure safe acidity levels for canning.
Preparation
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Prepare Tomatoes:
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Wash tomatoes.
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Dip in boiling water for 30–60 seconds or until skins split.
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Transfer to cold water, slip off skins, remove cores, and quarter.
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Place in a large saucepan, boil 20 minutes uncovered.
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Put through a food mill or sieve to remove skins and seeds.
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Cook Vegetables:
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Sauté onions, garlic, celery or peppers, and mushrooms (if using) in vegetable oil until tender.
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Combine: Add sautéed vegetables to tomato pulp. Stir in salt, oregano, parsley, black pepper, and brown sugar.
Cooking
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Bring mixture to a boil.
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Simmer uncovered, stirring often, until thickened.
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Final volume will be reduced by nearly one-half.
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Stir frequently to avoid scorching.
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Packing
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Fill hot jars with sauce, leaving 1-inch headspace.
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Wipe rims, adjust lids, and prepare for processing.
Finishing
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Process immediately in a boiling-water canner or pressure canner using USDA-recommended times for tomato-based sauces.
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Adjust for jar size and altitude.
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
|---|---|---|---|---|
|
Hot |
Pints |
20 min |
10 lb |
15 lb |
|
Hot |
Quarts |
25 min |
10 lb |
15 lb |
