Chronicles of a Frugal Gardener

Please note that this picture was taken after the sauce had reduced between 4-5 hours. 


Spaghetti Sauce

• 6 cloves garlic, minced
• 1 cup chopped onions
• 1 cup green bell pepper, chopped
• 2 tbls. oregano
• 4 tbls. fresh parsley, minced
• 2 tsp. black pepper
• 4 tsp. salt
• 1/2 cup brown sugar
• 1/4 cup vegetable oil
• 30 pounds whole tomatoes

To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts.  Cut into quarters and boil in a large uncovered pot for 20 minutes, press through a sieve or food mill.

In a heavy sauce pan or cast iron skillet, saute garlic, peppers and onions in oil until tender.  Combine with tomatoes and remaining spices and bring to a boil.  Simmer uncovered until thick enough for serving.  Volume will be reduced by almost one-half.  Stir often to prevent sticking.

Pack hot jars with hot prepared tomatoes mixture leaving 1-inch had space.  Remove air bubbles.  Wipe rim and screw threads and adjust lids and screw bands. 

Processing Methods

Pressure Canner - hot pack method

Dial gauge type @11 pounds pressure of Weighted Gauge Type @ 10 pounds pressure at 1000 feet.

• Pints 20 minutes
• Quarts 25 minutes

After processing, remove jars immediately, place on a rack to cool.