Michigan
State University Extension
Preserving
Food Safely - 01600877
10/13/97
30 lb. tomatoes
1 cup chopped onions
5 cloves garlic, minced
1 cup chopped celery or green pepper
1 lb. fresh mushrooms, sliced (optional)
4-1/2 tsp. salt
2 tbsp. oregano
4 tbsp. minced parsley
2 tsp. black pepper
1/4 cup brown sugar
1/4 cup vegetable oil
YIELD: About 9 pints
PROCEDURE: CAUTION: DO NOT INCREASE THE PROPORTION OF
ONIONS, PEPPERS OR MUSHROOMS. Wash tomatoes and dip in
boiling water for 30 to 60 seconds or until skins split.
Dip in cold water and slip off skins. Remove cores and
quarter tomatoes. Boil 20 minutes, uncovered, in large
saucepan. Put through food mill or sieve. Saute onions,
garlic, celery or peppers, and mushrooms (if desired) in
vegetable oil until tender. Combine sauted vegetables and
tomatoes and add remainder of spices, salt and sugar. Bring
to a boil. Simmer, uncovered, until thick enough for
serving. At this time the initial volume will have been
reduced by nearly one-half. Stir frequently to avoid
burning. Fill hot jars, leaving 1-inch headspace. Adjust
lids and process.
RECOMMENDED PROCESS TIMES FOR SPAGHETTI
SAUCE WITHOUT MEAT IN A DIAL-GAUGE
PRESSURE CANNER
Canner Gauge Pressure (PSI) at Altitudes of
Style
of Jar Process 0- 2001- 4001- 6001-
Pack Size Time 2000 ft. 4000 ft. 6000 ft. 8000 ft.
Hot Pints 20 min. 11 lb.. 12 lb. 13 lb. 14 lb.
Hot Quarts 25 11 12 13 14
RECOMMENDED PROCESS TIMES FOR SPAGHETTI
SAUCE WITHOUT MEAT IN A WEIGHTED-GAUGE
PRESSURE CANNER
Canner Gauge Pressure (PSI)
at Altitudes of
Style
of Jar Process 0- Above
Pack Size Time 1000 ft. 1001 ft.
Hot Pints 20 min. 10 lb. 15 lb.
Hot Quarts 25 10 15