Spaghetti Sauce

Baking temperature: 10 lb. pressure
Baking time: 30 minutes
Yield: 10 pints

Ingredients

• ½ bushel ripe tomatoes
• 6 medium onions
• 6 green peppers
• 6-8 stalks of celery
• ½ lb. carrots
• Vegetable oil enough to sauté without sticking to pan
• 1 tbsp. salt
• ½ tsp. white pepper
• ¼ cup brown sugar
• ¼ cup sugar
• 6 small cans tomato paste
• 2 tsp. garlic powder
• 2 tbsp. dried oregano
• 2 tbsp. dried basil flakes
• 1/3 cup lemon juice

Instructions

1. Wash tomatoes, quarter each one, and cook until tender.
2. Put thru Squeezo strainer or food mill, squeezing out as much pulp as possible.
3. Return juice and pulp to stovetop and simmer over low heat while preparing other ingredients.
4. In separate cooking vessel, cook onions, peppers, celery and carrots in a small amount of vegetable oil until soft.
5. Press thru a food mill same as tomatoes.
6. Add vegetable puree to tomato juice.
7. Add remaining ingredients. Simmer for ½ hour.
8. Taste sauce and adjust seasonings.
9. Ladle sauce into sterilized jars.
10. Wipe rims adjust lids, tighten bands, and process at 10 lb. pressure for 30 minutes.
11. Cool and check seals.
12. Store in a cool, dry place for up to one year.