Tomatoes and bell peppers roasted first, then simmered with onion, garlic, dried herbs and Worcestershire into a thick spaghetti sauce for water bath canning.
Author:Dorothy Miller
Ingredients
Scale
14 cups Tomatoes: chopped with a food processor (measure after chopping with the food processor)
1 Onion: Chopped with a food processor
3 - 4 Bell Peppers: Chopped with a food processor.
3 tsp Worcestershire Sauce
2 tsp Dried Parsley Flakes
4 tsp Dried Oregano
2 tsp Dried Basil Leaves
2 tsp Dried Italian Seasoning
4 tsp Canning Salt
3 tsp Minced Garlic
Lemon Juice: 1 Tablespoon for each jar
Instructions
1
First, rinse the fresh tomatoes and peppers
2
Cut up the tomatoes and peppers and place them in a baking pan and broil or roast in the oven
As an estimate about 10 to 15 minutes under the broiler
Or roast at 400 for 20 minutes
Check on them frequently.
3
Chop up the tomatoes, peppers, and onion with a food processor and add to a large pot or roasting pan
4
Add the remaining ingredients
5
Bring to a boil and then simmer, until desired thickness
6
Ladle the sauce into canning jars
7
Add 1 Tablespoon of Lemon Juice to each pint jar (2 Tablespoons for Quarts)
7
Wipe rims, remove air bubbles and add lids.
8
Place the jars in a water bath canner and process at a rolling boil for 20 minutes for pints, 25 minutes for quarts.
9
Remove the hot jars with a jar lifter and set them on the counter