Homemade Spaghetti Sauce with Fresh Ingredients

 So what do you do when you are sick???

Can spaghetti sauce the first day you think you are feeling better, of course.

 (I won’t mention the relapse that night, okay?)

Sheila’s Spaghetti Sauce

 3 quarts pureed tomatoes*

1 medium onion, chopped or pureed  (can use ¼ cup dried onion)

1 medium green pepper, chopped or pureed

2 heaping tbsp Italian Seasoning

1-2 tbsp salt  (to taste)

2 tbsp minced dried garlic

2 can tomato paste

 Bring all ingredients except tomato paste to boil, lower heat and simmer about 2 hours.  Stir in tomato paste and simmer to desired consistency.

 *I use fresh garden tomatoes or canned whole tomatoes to make this.  I also use fresh peppers, onions, garlic and herbs when I can.  It cans well and freezes well.

  To can:  When thick enough, pour into clean quart jars and cover with hot lids and bands.  Place in hot water bath and boil for 30 minutes.  Remove from water and let cool before checking seal.

  I use this for Spaghetti, Parmesan Chicken,  Italian Chicken Casserole, Lasagna, Manicotti, etc.

The fruits of my labors:

I have now canned 63 jars of Spaghetti Sauce and 54 jars of Carolyn’s Enchilada Sauce in the last two weeks.

 I am going to make Red Enchilada Sauce and some Picante Sauce as well.

 I could make the individual sauce for each meal every time, but have decided in the interest of time and convenience that I prefer to can it for the year and be done.  It is a great feeling to look at my shelves and know that I am feeding my family healthy preservative-free food. =)