Tangy Spaghetti Sauce For Canning - cooking recipe

Ingredients
    3 medium onions, chopped
    2 cups green bell peppers, chopped
    3/4 cup hungarian wax chile, chopped (banana peppers)
    1 (8 ounce) can mushrooms, sliced, chopped, and drained
    3 teaspoons minced garlic
    16 cups tomatoes, peeled, cored, and chopped
    3 (12 ounce) cans tomato paste
    3 tablespoons brown sugar
    1 tablespoon dried oregano
    4 teaspoons salt (canning)
    2 teaspoons dried basil
    1 teaspoon black pepper
    1 teaspoon crushed red pepper flakes
    2 tablespoons italian seasoning
    1/2 teaspoon cumin
Preparation
    Add all ingredients to stock pot.
    Heat to boiling.
    Reduce heat.
    Simmer, partially covered for 2 hours.
    Stir occasionally.
    After it has simmered, fill clean sterilized jars to within 1/2 inch of top of jar. Put on cap, screw the band finger tight.
    Process for 35 minutes for quart jars in a water bath.
    ** You can also freeze in quart size freezer bags.
    This sauce is great on any pasta dish.

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