My Aunt's Spaghetti Sauce
By
Cassie *
@1lovetocook1x
1
I love this sauce, just had it for dinner tonight, the first jar I tried of the seasons tomatoes. It's a thin sauce, I used 2 quarts for dinner, added 1/2 a small can of tomato paste, and was delicioso..my kids just loved it, and the best thing about it, is no water bath...just hot jars and hot sauce, and it done...I will never use a different recipe after this one..
Ingredients
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1/2bushel tomatoes - 25 pounds
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1 ptcrisco oil
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1 1/2 csugar
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1/2 csalt
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1 Tbspsweet basil ( or to your preference
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1 Tbsporegano
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5 or 6green peppers (i used 1 large red bell, and six large jalapeno's as we like out sauce spicy
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6 mediumonions chopped (i use my food processor for all the veggies, chopped fine
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4 or 5bay leaves
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2 cfinely minced carrots
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3garlic bulbs chopped fine
How to Make My Aunt's Spaghetti Sauce
- I use a food mill to grind 25 pounds of tomatoes, for me it is the quickest way, as it skins and seeds the tomatoes.
- I use my cold packer to cook this in, since is such a large batch of sauce.
Put all of the tomato puree into the cold packer, as I grind each veggie I add to the tomatoes. - Add the oil, spices, and cook till 1/4 reduces, approx 3 hours.I keep tasting near the end, and add garlic powder and onion powder, and any other spice I think it needs.
- Have your jars sanitized and hot, along with the lids. When sauce is done cooking down, fill the hot jars,screw on lids, and place on a towel, not touching. Should start hearing them pop not long after filled,mine took about30 min to seal...so easy, once everything is put into pot,the cooking of the sauce, and grinding of the tomatoes is most time consuming, bit oh so well worth it.
- Make sure you stir well before putting in jars, the oil has a tendency to come to the top of the pan, I just stir it each time I go to fill another jar.
