For all of you who love to do your own spaghetti sauce,
here is some important information for you.
ALL SPAGHETTI SAUCE NEEDS TO BE PROCESSED
IN A PRESSURE CANNER NOT WATER-BATH. The FDA
has removed all recipes for spaghetti sauce from the water-bath
way of canning due to the acidic level of the tomatoes. I realize that
you may have done your favorite recipe for many years without any
issues but we have been told that the tomatoes we are able to get are
much lower in acid than they used to be. It's best not to take a chance.
Also, there shouldn't be more than one cup of cooking oil to 30 pounds
of tomatoes. Here is one safe recipe for this area:
30 lbs tomatoes, peeled quartered, cored (15 quarts)
5 cloves garlic, minced
1 cup chopped onions
1 cup chopped celery OR green peppers
1 pound fresh mushrooms, sliced (optional)
2 Tablespoons oregano
4 Tablespoons minced parsley
2 teaspoons black pepper
4 1/2 teaspoons salt
1/4 cup brown sugar
1/4 cup vegetable oil
Boil tomatoes for 20 minutes, uncovered in a large
saucepan. Stir as needed to prevent sticking. Press
through a food mill or sieve. Saute onions, celery or
green pepper and mushrooms (if desired) in vegetable
oil until tender. Combine with tomatoes, spices, salt,
and sugar; bring to a boil. Simmer, uncovered, stirring
frequently, until thick enough for serving. (The volume
should be reduced by nearly one half.) Pour into hot jars,
leaving 1/2 inch headspace. Place lids and rings. Process
in PRESSURE CANNER at 12 1/2 pounds pressure.
20 minutes for pints
25 minutes for quarts
Makes about 9 pints.
CAUTION: Do not increase the proportion of onions,
peppers, or mushrooms.
for Spaghetti sauce with meat add 2 1/2 pounds
of sauteed ground beef or sausage to above recipe
leaving 1 inch head space.
Process pints: for 60 minutes, quarts for 70 minutes
*Tomato helps:
53 pounds tomatoes to a bushel
1 quart cut up tomatoes =2 pounds
1 pint cut up tomatoes = 1 pound
*Stewed Tomatoes also need to be processed in a Pressure canner.
Happy and safe canning.
