| 1 | Yield: about 9 pints procedure: caution: do not increase the proportion of onions, peppers, or mushrooms. |
| 2 | Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. |
| 3 | Dip in cold water and slip off skins. |
| 4 | Remove cores and quarter tomatoes. |
| 5 | Boil 20 minutes, uncovered, in large saucepan. |
| 6 | Put through food mill or sieve. |
| 7 | Saute onions, garlic, celery or peppers, and mushrooms (if desired) in vegetable oil until tender. |
| 8 | Combine sauteed vegetables andtomatoes and add remainder of spices, salt, and sugar. |
| 9 | Bring to a boil. |
| 10 | Simmer uncovered, until thick enough for serving. |
| 11 | At this time the initial volume will have been reduced by nearly one-half. |
| 12 | Stir frequently to avoid burning. |
| 13 | Fill jars, leaving 1-inch headspace. |
| 14 | Adjust lids and process according to the recommendations in table 1 or table 2, depending on the method of canning used. |
| 15 | Table Recommended process time for spaghetti sauce without meat in a dial-gauge pressure canner. |
| 16 | Style of pack: hot. |
| 17 | Jar size: pints, quarts. |
| 18 | Process time: 20 minutes for pints, 25 minutes for quarts. |
| 19 | Canner gauge pressure (psi) at altitudes of 0 - 2,000°Ft: 11 lb. 2,001 - 4,000°Ft: 12 lb. 4,001 - 6,000°Ft: 13 lb. 6,001 - 8,000°Ft: 14 lb. table Recommended process time for spaghetti sauce without meat in a weighted-gauge pressure canner. |
| 20 | Style of pack: hot. |
| 21 | Jar size: pints, quarts. |
| 22 | Process time: 20 minutes for pints, 25 minutes for quarts. |
| 23 | Canner gauge pressure (psi) at altitudes of 0 - 1,000°Ft: 10 lb. above 1,000°Ft: 15 lb. =========================================================== * usda agriculture information bulletin no. |
| 24 | 539 (rev. |
| 25 | 1994) * |
