Canned Spaghetti Sauce

Quantity: 5 batches gave us 183 pints

Big Silver Canners

20 Quarts Tomatoes

8 C Chopped Onion

3/4 C Dry Onion

1/2 C Italian Seasoning

20 OLD dry Bay Leaves

1/4 C Honey

1 Bunch Parsley

1/3 - 1/2 C Salt

2 Tbsp Pepper

2 Tbsp Dry Garlic

6 - 10 Diced Green Peppers

  1. Cook Tomatoes only until the skin splits, Skin and Crush Tomatoes in a big bowl.

  2. Cook Tomatoes as soon as you can you cook them down so they can fit in the jars.

  3. Add all the other ingredients in and bring to a boil Barely, then Can.

  4. Fill jars, wipe the tops, then put the lids and rings on.

  5. Bring water to a boil, then start your 15 min timer. (15 min for Pints 20 min for Quarts)

  6. LABEL!