Spaghetti Sauce

2 gallons (32 Cups) tomato puree

10 small cans tomato paste

3/4 cup minced onion

2 TB or 5 teasp. garlic

2 green peppers

1/4 cup sugar

1 cup oil

2 TB oregano

10 bay leaves

1/3 cup salt

2 teasp pepper

1 TB MSG (optional)

3 TB Italian seasoning

2 TB bon Appite (optional)

Cook 1 ½ hours take out bay leaves.  Can add 5 TB cornstarch dissolved in 5 TB water

Water bath for 55 minutes makes 10 quarts USDA recommendation now is to pressure cook

Submitted by: Diane Batschi