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SPAGHETTI SAUCE (FOR CANNING) 
1/2 bushel Roma tomatoes
2 large onions
2 medium green peppers
1 cup oil
1/4 cup parsley
1/4 cup oregano
1 1/2 tsp garlic
1/4 cup salt
1/2 cup sugar
1 cup red wine vinegar
48 oz tomato paste

Chop onions and green peppers. Blanch and peel tomatoes. Cook onions and green peppers in oil until soft. Add tomatoes and cook until very soft. Mash with tomato paste until desired consistency.

Add seasonings and cook down until thick. (I usually cook for 8 - 10 hours). Process in hot water bath for 50 minutes or in a pressure canner for 20 minutes at 10 lbs.

For a smooth sauce without chunks: If you have a Vittorio Strainer or the vegetable strainer for a Kitchen Aid Mixer you only have to wash and quarter tomatoes. Cook as above and run through strainer to get skins, seeds and vegetable chunks out. Then proceed as above.

Submitted by: Jean
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