Tangy Spaghetti Sauce for Canning |
|
 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
|
This is a very mild spaghetti sauce. Thick and chunky just like we like it. I make this with the veggies from my garden. I have tired many different homemade sauces and this is the first one that has wowed my DH. Ingredients:
3 medium onions, chopped |
2 cups green bell peppers, chopped |
3/4 cup hungarian wax chile, chopped (banana peppers) |
1 (8 ounce) can mushrooms, sliced, chopped, and drained |
3 teaspoons minced garlic |
16 cups tomatoes, peeled, cored, and chopped |
3 (12 ounce) cans tomato paste |
3 tablespoons brown sugar |
1 tablespoon dried oregano |
4 teaspoons salt (canning) |
2 teaspoons dried basil |
1 teaspoon black pepper |
1 teaspoon crushed red pepper flakes |
2 tablespoons italian seasoning |
1/2 teaspoon cumin |
Directions:
1. Add all ingredients to stock pot.
2. Heat to boiling.
3. Reduce heat.
4. Simmer, partially covered for 2 hours.
5. Stir occasionally.
6. After it has simmered, fill clean sterilized jars to within 1/2 inch of top of jar. Put on cap, screw the band finger tight.
7. Process for 35 minutes for quart jars in a water bath.
8. ** You can also freeze in quart size freezer bags.
9. This sauce is great on any pasta dish.
|
|