BOTTLED SPAGHETTI SAUCE

Bottled Spaghetti Sauce image

Provided by drjwall

Time P1DT4h5m

Yield 112

Number Of Ingredients 9

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39 pounds fresh tomatoes, halved
3 pounds onions, halved
2 heads garlic cloves, peeled
2 cups olive oil
1 cup white sugar
½ cup salt
2 tablespoons dried oregano
1 tablespoon dried basil
6 (6 ounce) cans tomato paste, or as needed

Steps:

Bring a large pot of water to a boil. Add fourteen 1-quart jars; simmer to sterilize. Wash lids and rings in warm soapy water.
Puree tomatoes in batches in a blender until smooth. Pour into a large pot. Add onions and garlic to the blender; puree until smooth. Mix into the pot.
Stir olive oil, sugar, salt, oregano, and basil into the pot; bring to a boil. Stir in tomato paste. Simmer sauce, adding more tomato paste if needed, until thickened, about 2 hours.
Pack sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 45 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, at least 24 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Nutrition Facts : Calories 83.6 calories, Carbohydrate 11.2 g, Fat 4.2 g, Fiber 2.5 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 80.6 mg, Sugar 7.6 g