Side Pannel
Spaghetti Sauce Without Meat
Spaghetti Sauce Without Meat
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sauces, Canning
Ingredients List
- 30 lb Tomatoes
- 1 c Chopped onions
- 5 Garlic cloves; minced
- 1 c Chopped celery
- -OR- green pepper
- 1 lb Fresh mushrooms, sliced
- -(optional)
- 4 1/2 ts Salt
- 2 tb Oregano
- 4 tb Minced parsley
- 2 ts Black pepper
- 1/4 c Brown sugar
- 1/4 c Vegetable oil
Directions
Yield: About 9 pints
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. Saute onions, garlic, celery or peppers, and
mushrooms (if desired) in vegetable oil until tender. Combine sauteed
vegetables andtomatoes 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 according to the recommendations in Table 1 or Table 2,
depending on the method of canning used.
Table 1. Recommended process time for Spaghetti Sauce Without Meat in a
dial-gauge pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 20 minutes for
Pints, 25 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0
~ 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.
Table 2. Recommended process time for Spaghetti Sauce Without Meat in a
weighted-gauge pressure canner.
Style of Pack: HOt. Jar Size: Pints, Quarts. Process Time: 20 minutes for
Pints, 25 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0
~ 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
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. Saute onions, garlic, celery or peppers, and
mushrooms (if desired) in vegetable oil until tender. Combine sauteed
vegetables andtomatoes 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 according to the recommendations in Table 1 or Table 2,
depending on the method of canning used.
Table 1. Recommended process time for Spaghetti Sauce Without Meat in a
dial-gauge pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 20 minutes for
Pints, 25 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0
~ 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.
Table 2. Recommended process time for Spaghetti Sauce Without Meat in a
weighted-gauge pressure canner.
Style of Pack: HOt. Jar Size: Pints, Quarts. Process Time: 20 minutes for
Pints, 25 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0
~ 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
