Our spaghetti sauce turned out really good. We got 12 qts from a half bushel of tomatoes. Today we will do the other half bushel. The recipe we used:
Scald and peel half a bushel of tomatoes (we used our food strainer instead), 6 cups chopped onions, 4 chopped green peppers, 1 clove of garlic. Cook for 1 and a half hours, stirring frequently. Add 1 pt crisco oil, 1 cup sugar, 1/2 cup salt, 1 tbsp oregano, 1 tbsp crushed basil leaves, 1 tbsp italian seasoning, 1 tbsp parsley, 5-12 oz cans tomato paste, 4 jalopeno peppers. Cook another 45 min stirring frequently. Put in jars. Heat lids and seals to boiling. Put lids and seals on jars. Cover jars with towel and let sit overnight.
This recipe does not call for processing as the liquid is so hot when you put it into the jars. However, if you are uncomfortable with this method you can process in a hot water bath canner or freeze the sauce.
We better get busy. Lots to do today. We need to get busy on the other spaghetti sauce and on cleaning house. The ladies will come tomorrow for bible study. Take care and God bless.