Spaghetti Sauce For Canning - cooking recipe

Ingredients

16 qt. tomatoes, pureed
5 green peppers, chopped
1 qt. celery, chopped
8 onions, chopped
2/3 c. sugar
1/3 c. salt
3 Tbsp. oregano
1 tsp. cayenne pepper
2 Tbsp. paprika
1 tsp. pepper
5 bay leaves
1 tsp. garlic powder

Preparation

Combine ingredients; bring to boil, then simmer for 12 hours or until reduced by 3 inches.
Remove bay leaves before processing. Process pints 55 minutes at 10 pounds pressure; quarts 65 minutes at 10 pounds pressure.
Add 3 to 6 ounces tomato paste per pint and ground beef if desired at time of serving.
Do not use open kettle method.