30 lb Tomatoes
1 c  Chopped onions
5    Garlic cloves; minced
1 c  Chopped celery
-OR- green pepper
1 lb Fresh mushrooms, sliced
-(optional)
4 1/2 ts Salt
2 tb Oregano
4 tb Minced parsley
2 ts Black pepper
1/4 c  Brown sugar
1/4 c  Vegetable oil

Yield: About 9 pints

Procedure: Caution: Do not increase the proportion of onions, peppers, or
mushrooms. Wash tomatoes and dip in boiling water for 30 to 60 seconds or
until skins split. Dip in cold water and slip off skins. Remove cores and
quarter tomatoes. Boil 20 minutes, uncovered, in large saucepan. Put
through food mill or sieve. Saute onions, garlic, celery or peppers, and
mushrooms (if desired) in vegetable oil until tender. Combine sauteed
vegetables andtomatoes and add remainder of spices, salt, and sugar. Bring
to a boil. Simmer uncovered, until thick enough for serving. At this time
the initial volume will have been reduced by nearly one-half. Stir
frequently to avoid burning. Fill jars, leaving 1-inch headspace. Adjust
lids and process according to the recommendations in Table 1 or Table 2,
depending on the method of canning used.

Table 1. Recommended process time for Spaghetti Sauce Without Meat in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 20 minutes for
Pints, 25 minutes for Quarts. 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 2. Recommended process time for Spaghetti Sauce Without Meat in a
weighted-gauge pressure canner.

Style of Pack: HOt. Jar Size: Pints, Quarts. Process Time: 20 minutes for
Pints, 25 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0
~ 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

=== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * format
courtesy of