Link up your finished projects at the bottom of this post.
I know you’re probably getting tired of hearing about tomatoes, right?
But, then again, just think how I feel.
This week we finally got into canning tomato sauce. We’ve used this sauce recipe for a few years and we’re very pleased with the simplicity and taste.
Spaghetti Sauce for Canning
adapted from this recipe at Cooks.com
yield: approximately 9 pints
1/4 bushel tomatoes, cored, blanched, & peeled, approximately 32 cups (we use a mixture of Roma and what ever other red tomatoes Tim decides to plant)
1 large onion, peeled and chopped
1 medium green bell pepper, chopped
1/2 cup oil
2 Tbsp dried parsley
2 Tbsp dried oregano
2 Tbsp dried basil
1 Tbsp minced garlic
2 Tbsp salt
6 Tbsp sugar
24 oz.