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Basic Canned Spaghetti Sauce

December 13, 2016

Basic Canned Spaghetti Sauce

2 quarts stewed tomatoes, see note below
3 cups sliced mushrooms, optional
2 cups sliced black olives, optional
3 cloves garlic, minced
2 tsp oregano, crushed
1 bay leaf, crushed
1 Tbsp salt
1 Tbsp sugar
1 tsp black pepper
1/2 tsp red pepper, crushed
1 Tbsp dried parsley
1 Tbsp celery leaves, minced
1 cup tomato paste
2 cups water

Combine all in a large stainless steel kettle and simmer 2 hours, stirring often until desired consistency. Ladle into hot sterile pint jars, wipe rim, seal with hot sterile lids and rings. Process in gentle boil water bath 30 minutes. Let cool until morning, label and store in cool, dark place until ready to use. Makes about 7 pints

To serve 6 to 8 people: brown one lb. lean hamburger; add 3 or 4 pints spaghetti sauce; simmer together for 2 hours to blend all flavors together. Serve over cooked spaghetti noodles and top with grated Parmesan cheese.

Note: Granny’s stews her tomatoes with chopped celery and sweet onions or shallots.

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


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