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SPAGHETTI SAUCES
SPAGHETTI SAUCE WITHOUT MEAT
30 lbs tomatoes
1 cup chopped onions
5 cloves garlic, minced
1 cup chopped celery or green pepper
1 lb fresh mushrooms, sliced (optional)
4
1
⁄
2
tsp salt
2 tbsp oregano
4 tbsp minced parsley
2 tsp black pepper
¼ cup brown sugar
¼ cup vegetable oil
Makes about 9 pints
Caution: Do not increase the proportion of onions, peppers, or mushrooms. Wash tomatoes and dip in
boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and
quarter tomatoes. Boil 20 minutes, uncovered, in large saucepan. Put through food mill or sieve. Sauté
onions, garlic, celery or peppers, and mushrooms (if desired) in vegetable oil until tender. Combine sautéed
vegetables and tomatoes and add remainder of spices, salt, and sugar. Bring to a boil. Simmer, uncovered,
until thick enough for serving. At this time the initial volume will have been reduced by nearly one-half. Stir
frequently to avoid burning. Fill jars, leaving 1-inch headspace. Adjust lids and process.
Process time for Spaghetti Sauce w/o Meat Weight Setting at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
Pints 20 min 10 lb 15 lb
Quarts 25 min 10 lb 15 lb
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