HOMEMADE CANNED SPAGHETTI SAUCE


25 lbs. tomatoes
4 large green peppers, seeded
4 large onions cut into wedges
4 cans (6-oz. each) tomato paste
1 cup canola oil
2/3 cup sugar
¼ cup salt
8 garlic cloves, minced
4 tsp. dried oregano
2 tsp. dried parsley flakes                                                                                                          2 tsp. dried basil                                                                                                                                                                  2 tsp. crushed red pepper flakes
2 tsp. Worcestershire sauce
2 bay leaves
1 can plus 2 Tbsp. bottled lemon juice


1. In a Dutch oven, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes, one at a time in boiling water for 30-60 seconds. Remove each tomato and immediately plunge in ice water. Peel and quarter tomatoes.

2.In a food processor cover and process green peppers and onions in batches until finely chopped.

3. In a stockpot, combine the tomatoes, green pepper mixture, Tomato sauce, oil, sugar, salt, garlic, oregano, parsley, basil, pepper flakes, Worcestershire sauce and bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 hours, stirring occasionally. Discard bay leaves.

4. A lemon juice to 9 quart jars, 2 tablespoons in each, leaving ½-inch head space, remove air bubbles; Wipe rim and adjust lids. Process for 40 minutes in boiling water cannier.

Yield: 9 quarts.