Basic Canned Spaghetti Sauce

Basic Canned Spaghetti Sauce

Ingredients:
10 pounds fresh tomatoes
3 tablespoons oil
4 1/2 cups onions, chopped
3 garlic cloves, minced
1 1/2 teaspoons oregano, crushed
2 bay leaves, crushed
1 tablespoon plain (non−iodized) salt
1 tablespoon granulated sugar
1 teaspoon black pepper
1/2 teaspoon red pepper, crushed
1 tablespoon dried parsley
1 tablespoon celery leaves, minced

Directions:
Peel, core and chop tomatoes. Combine with remaining ingredients in heavy saucepan. Simmer 2 hours
stirring often until desired consistency.
Pour into hot jars to 1/2 inch from top. Wipe jar top and threads carefully with damp cloth making
sure they are thoroughly clean. Put on lids and bands. Place in water bath canner with at least 2 inches
of hot water over tops of jars. Bring canner to gentle boil and process 30 minutes. At end of processing
time, remove jars to draft free area to cool at least 12 hours.
Inspect each jar to make sure it is sealed, remove bands and wipe with damp cloth. Label with date
and store.
Makes approximately 7 pints.
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