Vegetables Gardening - Growing Organic Vegetables

Hi Marie in ND,

I simply can stewed tomatoes and then add the spices and meat when I want spaghetti sauce. Here's my recipe that I use (adapted from an old Kerr canning book):

6 quarts tomatoes (your choice - roma, beef steak, etc.)
1 1/2 cups bell peppers (I use green)
1 1/2 cups onion (red or yellow)
2 cups celery
4 garlic buds, crushed
1 tbsp. salt
1 1/2 tsp. black pepper

Chop up tomatoes, bell peppers, onion, and celery. Mix all ingredients in a large bowl. Pack into quart jars with 1/2" head space. Adjust caps. Process quart jars for 55 minutes in boiling water bath. Yield: 7 quarts.

I can can this up very quickly and am able to use the stewed tomatoes however I like. When I want to make spaghetti sauce, I'll take one quart of stewed tomatoes and blend it up in the blender. To this I'll add 1 small can of tomato paste - my husband like a thick sauce and I don't like waiting for it to boil down. In the sauce pan I put the blended stewed tomato mixture and the following:

1 lb. cooked sausage
1/2 tsp. garlic powder
4 tsp. dried oregano
3 tsp. salt
4 tsp. dried basil

I simmer the ingredients for about half an hour while I cook up the noodles.

I found it easier to just can the stewed tomatoes because then I didn't have an abundance of spaghetti sauce and a need for stewed or vice versa.

Hope this helps,

Susan

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