Canning Spaghetti Sauce

Another tomato canning recipe from my friend, Tammy!

I LOVE this Spaghetti Sauce! Joe & I go through way more spaghetti sauce than any other tomato-based item I can, so I don't have to worry about storage because I don't typically have spaghetti sauce leftover from one year to the next!

Spaghetti Sauce

*16 c. blended tomatoes (blanched first then blend in blender)

*4 garlic cloves

*3 diced onions

*4 (12 oz) cans tomato paste

*4 bay leaves

*3/4 c. sugar

*2 tsp. pepper

*8 beef bouillon cubes

*4 tsp. oregano

*2 Tblsp. salt

*2 tsp. basil

1. Blanch tomatoes, peel off skin.

2. Blend tomatoes in blender.

3. Simmer on low for 1 1/2 hours without tomato paste.

4. After 1 1/2 hours, remove bay leaves and add the tomato paste.

5. Boil lids!

6. Jar into jar and water bath is optional.

(Fill jar w/ spaghetti sauce, put on lid--which was boiled in water--then ring, place jar upside down on a towel. Let cool overnight. Should be sealed without using the water bath! SO much easier)

TIP:

*Remove bay leaves BEFORE you put in the tomato paste.

*What I've learned: approximately 30-35 tomatoes equals about 22 cups of pureed tomatoes.

*One year, I used 6 oz cans of tomato paste and my spaghetti sauce ended up a bit runnier!