SPAGHETTI SAUCE (for canning)

I recently told the mister that I needed tomatoes to can for the winter. He accepted the challenge and brought home 125 pounds of tomatoes! That was a “little” more than I expected, Being the “I will not be defeated” type, I accepted his challenge.

After canning 40 pints of tomatoes and 11 pints of salsa, I ventured into a realm I had not entered before….spaghetti sauce! We eat spaghetti often. It is my “go to” meal when I am tired or in a hurry to get dinner on the table. While some people cook their sauce for hours, I’ve never been one of those people (although I LOVE a slow simmered sauce). When I decided to try canning spaghetti sauce, I scoured the internet and Pinterest for ideas. One recipe that really caught my attention was a recipe that called for allspice as an ingredient. Seriously? That is one spice I would NOT have considered, but after trying it I admit it’s a wonderful addition.

Just to give you an idea of what 125 pounds of tomatoes will do to your kitchen….

Sorry…back to the spaghetti sauce.

INGREDIENTS

20 pounds tomatoes

2 cups onions, chopped

2 cups green pepper, chopped

2 cups celery, chopped

4 heads garlic, chopped finely

2 oz. dried parsley

1/4 cup olive oil

SPICES

2 tablespoons chili powder

3 tablespoons sea salt

2 teaspoons oregano

2 teaspoons rosemary

2 teaspoons allspice

1 teaspoon basil

2 teaspoons pepper

1 teaspoon cayenne pepper (optional)

2 teaspoons thyme

2 teaspoons sage

1 teaspoon cumin

Peel the tomatoes and put them thru a food processor using the blade attachment. Combine the tomatoes, onions, celery, garlic, parsley, and olive oil in a large stock pot. Bring the mixture to a boil and simmer for 30 minutes.