When I was growing up I was blessed to not only have a Mama that grew her own food, but canned it as well. Not only my Mama, but all the women in my family. Many family gatherings would include a circle of women chatting about their recent crops and what they were planning on canning with them. It was a given that once I had a household of my own, I would follow in all their footsteps. And proudly, I have.
This is the spaghetti sauce recipe that my Grandma, Mama and now myself use. It’s absolutely our favorite and store bought sauce doesn’t even compare to it.
- 1⁄2 bushel tomatoes
- 2 bulbs garlic
- 4 hot peppers
- 3 lb. onions
- 1⁄2 cup salt
- 1 1⁄2 cup sugar
- 3 tbsp italian seasoning
- 8 cans tomato paste
- 2 cups oil
INSTRUCTIONS:
Put everything into a blender and puree. I cut the stem part off the tomatoes, quarter them and put skins and all into the blender. I also leave the seeds in two of the hot peppers to add some heat.
Bring it to a boil and cook until thick. I cook mine for 4-5 hours, stirring occasionally.
To can, pour into jars. Place rings and lids on jars, making it fingertip-tight. Place on a cloth-covered or wood surface, several inches apart, until cool.
Leave a Reply