Canning tomato sauce

Spaghetti Sauce:

30 lbs tomatoes

1 cup chopped onions

5 cloves garlic, minced

1 cup chopped celery or green pepper

1 pound fresh mushrooms, sliced (optional)

1/4 cup vegetable oil

2 tablespoons salt

2 tablespoons oregano

4 tablespoons minced parsley

2 teaspoons black pepper

1/4 cup brown sugar

Caution: do not increase the proportion of onions, peppers or mushrooms.

-Wash tomatoes

-Dip in boiling water for 30 - 60 seconds or until skin splits

-Dip immediately in very cold water

-Slip off skins, remove cores and cut into quarters

-Boil 20 minutes, uncovered, stirring often to prevent sticking

-Put through food mill or sieve

-Saute' onions, garlic, celery or green pepper and mushrooms in vegetable oil until tender

-Combine sauteed vegetables and tomatoes

-Add salt, spices, and sugar

-In a large pan, bring mixture to a boil

-Simmer, uncovered, until thick enough to serve

-Stir often, scraping bottom of pan to prevent scorching

-Fill jars, leaving 1 inch headspace

-Adjust lids and process

Process in pressure canner, pints - 20 minutes, quarts - 25 minutes at 12 lbs pressure.