Spaghetti Sauce Without Meat Recipe
Yield: 9 PintsRecipe by luhu.jp
Ingredients:
30 lbs: Tomatoes,
1 cup: Chopped onions,
5: Garlic cloves, minced
1 cup: Chopped celery OR- green pepper,
1 lbs: Fresh mushrooms, sliced, optional
4 1/2 tsp: Salt,
2 tbsp: Oregano,
4 tbsp: Minced parsley,
2 tsp: Black pepper,
1/4 cup: Brown sugar,
1/4 cup: Vegetable oil,
Directions:
Yield: About 9 pints
Procedure: 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. Saute onions,
garlic, celery or peppers, and mushrooms (if desired) in vegetable
oil until tender. Combine sauteed vegetables andtomatoes 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 according to the recommendations in Table 1 or Table 2,
depending on the method of canning used.
Table 1. Recommended process time for Spaghetti Sauce Without Meat in
a dial-gauge pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 20
minutes for Pints, 25 minutes for Quarts. Canner Gauge Pressure (PSI)
at Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.
Table 2. Recommended process time for Spaghetti Sauce Without Meat in
a weighted-gauge pressure canner.
Style of Pack: HOt. Jar Size: Pints, Quarts. Process Time: 20
minutes for Pints, 25 minutes for Quarts. Canner Gauge Pressure (PSI)
at Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Source from luhu.jp
Procedure: 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. Saute onions,
garlic, celery or peppers, and mushrooms (if desired) in vegetable
oil until tender. Combine sauteed vegetables andtomatoes 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 according to the recommendations in Table 1 or Table 2,
depending on the method of canning used.
Table 1. Recommended process time for Spaghetti Sauce Without Meat in
a dial-gauge pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 20
minutes for Pints, 25 minutes for Quarts. Canner Gauge Pressure (PSI)
at Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.
Table 2. Recommended process time for Spaghetti Sauce Without Meat in
a weighted-gauge pressure canner.
Style of Pack: HOt. Jar Size: Pints, Quarts. Process Time: 20
minutes for Pints, 25 minutes for Quarts. Canner Gauge Pressure (PSI)
at Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Source from luhu.jp