It is time again for another edition of Show Your Stuff. We got another bunch of fresh tomatoes and this time we made up some spaghetti sauce.
25 medium ripe tomatoes
4 large green peppers (cleaned and quartered)
4 large Onions (peeled and quartered)
24 oz. Tomato paste
1 cup Canola oil
1/2 cup sugar
1/4 cup salt
8 gloves garlic (peeled)
2 Tablespoons Oregano
2 Tablespoons Parsley
2 Tablespoons Basil
2 Tablespoons crushed red pepper
2 Tablespoons Worcestershire Sauce
3 Bay Leaves
Peel tomatoes using the shock method*
Put Green peppers, onions, and garlic into food processor and liquifey
Put all ingredients in a stock pot (do not use aluminum pot) except lemon juice
Bring to boil and let simmer on low heat for 5 hours. Stirring occasionally
While sauce is simmering prepare jars for canning**
After 5 hours add 1 teaspoon lemon juice to each jar, add sauce leaving 1/2 inch of room at top of jar.
seal jars and wipe off jars.
Boil jars in large pot for 40 minutes (for quart jars) having water at least 2 inches above lids.
Remove from water and let cool before storing
*Have a pot of boiling water drop 4 or 5 tomatoes into boiling water for 45 seconds then place immediately into ice bath. The peels should come right off. Don't forget to core your tomatoes.
**Boil jars and lids in stock pot or jar sterilizer for 20 minutes. remove and let air dry.