Meatless Spaghetti Sauce

Yield: About 9 pints

30 lbs tomatoes                     

1 cup chopped onions

5 cloves garlic, minced          

1 cup chopped green pepper or celery

4-1/2 tsp to 2 TB salt (to taste)

2 TB oregano (I use 2TB Italian Seasoning 1 tsp oregano and no parsley)

2 tsp black pepper                 

1 lb fresh mushrooms, sliced (optional)    

1/4 cup brown sugar              

1/4 cup minced parsley

1/4 cup vegetable oil              

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. Sauté onions, garlic, celery or peppers, and mushrooms (if desired) in vegetable oil until tender. Combine sautéed vegetables and tomatoes 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 accordingly

Dial-gauge pressure canner	Pints	20 min	11 lbs
	Quarts	25 min	11 lbs
Weighted-gauge pressure canner	Pints	20 min	10 lbs
	Quarts	25 min	10 lbs

Submitted by: Diane Batschi