Spaghetti Sauce



2 – 6 quart baskets of tomatoes
6 onions-thru food processor
6 green peppers-thru food processor
2 sections garlic
1 Tbsp crushed chili (if you don’t want it so hot, just put in 3/4 Tbsp)
3 Tbsp coarse salt
1 Tbsp Italian seasoning

Cook for 2 hours and stir occasionally.
Pack it in hot jars and seal.


With Pressure Cooker: (see comment re. water separation)

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One Response to Spaghetti Sauce

  1. Jean Barber says:

    I made this recipe using cherry tomatoes and put them all in the VitaMix after washing. Because I was using the Elite Pressure Cooker for canning, I did not boil for 2 hours, although I heated everything before packing in jars. Next time I would boil down before packing to prevent so much water separation as you can see in the picture. I put a dishcloth between the 3 jars to prevent rattling. Worked well!

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