Spaghetti Sauce Meatless, Canned

Ingredients

• 30 pounds tomatoes
• 1 cup chopped onions*
• 5 cloves garlic (mince garlic or use a garlic press)
• 1 cup chopped celery or green peppers*
• 1 lb sliced mushrooms (optional, I rarely use them)*
• 4 tsp. canning salt
• 2 Tbsp. oregano
• 2 Tbsp. minced parsley
• 2 Tbsp. basil
• 2 bay leaves (remove before filling jars)
• 1/4 – 1/2 cup brown sugar
• 30 pounds tomatoes

(2 1/2 pounds ground beef optional)

• 1 cup chopped onion
• 5 cloves garlic, minced or pressed
• 1 cup chopped celery or green peppers.
• 4 1/2 tsp. canning salt
• 2 Tbsp. oregano
• 2 Tbsp. minced parsley
• 2 Tbsp. basil
• 2 bay leaves (remove before filling jars)
• 1/4 to 1/2 cup brown sugar
• 1 to 2 tsp. vegetable oil or some spray oil

Directions

1. Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.
2. If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works.
3. Hot Pack only

Make tomato sauce.

1. Simmer tomato sauce until thickened (20 minutes to 1 hour), stirring often.
2. Brown meat with chopped onion and vegetables and minced garlic (meat optional).
3. If meat is not desired, sauté onion and vegetables in oil until tender.
4. Add cooked meat (if using) and vegetables to sauce.

Stir in seasonings. Bring back to a boil.

1. Fill hot jar with spaghetti sauce (remove bay leaves), leaving 1” headspace.
2. Remove bubbles. Wipe the rim clean and place seal and ring. Place the jar in the warm canner. Proceed to fill all jars. Process according to the directions below.