the greenbriar spaghetti sauce (dad's recipe)

Name: The Greenbriar Spaghetti Sauce (Dad's Recipe)
Cuisine: English
Ingredients: 1 cup(s) olive oil or canola oil or any oil used on salads (salad oils); 1 cup(s) finely chopped celery; 1 cup(s) finely chopped green pepper; 2 cup(s) finely chopped onion; 2 tablespoon(s) minced garlic; 13 cup(s) crushed tomatoes; 1 cup(s) tomato puree; 1 teaspoon(s) sweet basil, crushed; 1 - bay leaf; 1 tablespoon(s) sugar; - salt and pepper to taste

(4 RATINGS)

183 Pinches 4 Photos

Brenda Downey

Hollywood, FL

Updated on Jul 23, 2012

My dad loves to grow a hugh garden and then do a lot of canning in his canning kitchen..he makes his own recipes. I have heard the resort name, 'The Greenbriar', all my life..it is a very elegant, romantic, and Victorian style resort located in White Sulphur Springs, WVA. The Greenbriar has the most delicious homemade Spaghetti Sauce, and my dad knows how to make it..he loves it so much that he cans tons of it for every year. This is one of his most favorite canned goods..he makes plenty of it yearly! The Greenbriar Resort: http://www.greenbrier.com

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prep time

cook time

method Stove Top

yield canning

Ingredients

1 cup olive oil or canola oil or any oil used on salads (salad oils)
1 cup finely chopped celery
1 cup finely chopped green pepper
2 cups finely chopped onion
2 tablespoons minced garlic
13 cups crushed tomatoes
1 cup tomato puree
1 teaspoon sweet basil, crushed
1 - bay leaf
1 tablespoon sugar
- salt and pepper to taste

How To Make the greenbriar spaghetti sauce (dad's recipe)

Step 1

Saute onions, celery and green pepper in salad oil, stirring frequently. Add garlic, cook 2 minutes longer.

Step 2

Add tomatoes, puree and seasonings.
Step 3

Simmer uncovered about 2 hours.
Step 4

After it has simmered, fill clean sterilized jars to within 1 inch of top of jar. Put on cap, screw the band 'fingertip' tight. Too tight and air bubbles may not be able to escape while boiling or canning.
Step 5

Process for 45 minutes for quart jars, and 35 minutes for pint jars, in a water bath. Process 35 minutes for pints. Process 45 minutes for quarts. Remove from canner. Let cool in draft-free area (cover with towels to be sure) Check lids to be sure they are sealed. (Press center of lid with your finger. If it moves and makes a "click", the jar is not sealed.)
Step 6

Note: Ground beef, mushrooms, etc., can be added at time of use.
Step 7

Note: if you do not wish to can this sauce, it can also be frozen for up to six months inside freezer.
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