Homemade Canned Spaghetti Sauce
Ingredients
-
12
cups
peeled, drained, and chopped tomatoes
-
1
cup
finely chopped green bell pepper
-
1
cup
finely chopped red bell pepper
-
2
cups
finely chopped white or yellow onions
-
3
cans (6-ounces each)
tomato paste
-
½
cup
vegetable or canola oil
-
¼ to ½
cup
granulated or brown sugar
-
3
tablespoons
salt
-
2
tablespoons
finely minced garlic
-
1 ½
tablespoons
dried oregano
-
1 ½
tablespoons
dried basil
-
1 ½
teaspoons
dried parsley
-
2
teaspoons
Worcestershire sauce
-
1
bay leaf
-
½
cup
bottled lemon juice
Instructions
- Combine all ingredients except lemon juice in a large pot and bring to a boil.
- Reduce heat and simmer for 1 hour, stirring often.
- Remove and discard the bay leaf.
- Blend the sauce for a smoother consistency if desired.
- Pour 2 tablespoons of lemon juice into sterilized quart jars.
- Ladle in the sauce, leaving ½ inch from the top.
- Wipe the jar rims and place canning lids and rings on each jar.
- Process jars in a water or steam bath canner for 40 minutes.
- Cool jars to room temperature and check for proper sealing.
Nutrition Facts (estimated)
Servings
4 quarts
Calories
456
Total fat
29g
Total carbohydrates
49g
Total protein
6g
Sodium
5302mg
Cholesterol
0mg
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