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Spaghetti Sauce

post #1 of 27
Thread Starter 
Spaghetti Sauce

20 cups skinned and chopped tomatoes
2 large onions
3 green peppers, seeded and chopped
6 garlic cloves, finely chopped
2 (10oz) cans mushrooms stems and pieces, drained
1 bunch celery, chopped (leaves included)
8 cups tomatoes juice
4 tbsp dried sweet basil
4 tbsp Italian seasoning
2/3 cup sugar
1/2 cup pickling salt
2 (13 oz) cans tomato paste
1 jar Prego spaghetti sauce
2 packages spaghetti sauce spice mix

In large stock pot add tomatoes, onions, peppers, garlic, mushrooms, celery, tomato juice, basil, and Italian seasoning.

Simmer, stirring occasionally, over med. heat for 30 mins.

Add sugar and salt and simmer 30 mins longer, reducing liquid.

Add spaghetti sauce, paste, and spaghetti sauce mix.

Ladle into sterile jars, leaving 1/2 inch head space.

Process 10 mins in hot water bath.

** Again, the above is the original recipe... below are my changes.

I used the crushed tomatoes from Sams club - beats blanching and peeling, and seeding my own.
Used 13 oz can of mushroom pieces
Only 4 cups of juice (we like our sauce a lot thicker)
Instead of sugar, I used splenda
Used 24oz of paste
And instead of Prego I used Ragu (1lb 10oz)

post #2 of 27
Thanks for the recipe. I have not been canning so much in the past two years but getting ready to get started up again
post #3 of 27
Hey sweetie ...

Throw in a pound or two of well browned Italian sausage cut into bite sized coins and get rid of the tomato juice, pickling spice,Prego and spaghetti sauce spice mix. Simmer for a few hours and you'll be amazed. Your already making sauce you don't need the mix or the Prego.

I also don't use sugar.
post #4 of 27
But if you use meat you'll have to change your canner to a pressure canner as opposed to a water bath and cook it for about 90 minutes for quarts...

Do you pressure can yours Debi?
post #5 of 27
I have to say that all the recipes you have posted were homeruns.....but this one.....this is a huge foul ball......how could you use commercial made sauce in the recipe????? PDT_Armataz_01_23.gif
post #6 of 27
Thread Starter 
It was a recipe that I found that had great reviews. I always try to make it pretty close to the exact recipe the first time.

I have only made this once, next time I will not add that. I don't really know why it is in there... I was just following the directions.
post #7 of 27
Hey Tanya, not to worry... ya' follow the original recipe the first time to see if it's good for your taste buds... if it is, then leave it as is. BUTT, if it needs adjusting, then you do it the next time. It's all personal taste!

Thanks for sharing! PDT_Armataz_01_34.gif
post #8 of 27
Nope I do not use a pressure cooker just a water bath. I also often freeze my sauces vice can them. Mama never used a pressure cooker either I think the key is to get most of the grease off the meat and slice them into thin coin shapes. It cooks into the sauce and it not alot of meat for that much sauce. I just boil the jars for about 45 minutes it's already hot from the sauce.

You can also leave the sausages whole and take the sausages out (and make sammies) and can it without the meat but the taste will still be there. I gotta have sausage flavor in my sauce!

I don't usually comment on spagetti sauce because that one of my favorite things and store bought sauce to me is just awful! My sister uses it and I just know my Mama rolls in her grave everytime she cooks!
post #9 of 27
well the little lady and I were both banging our heads on the kitchen counter on that recipe......to me it is more of "dressing up" a commercial sauce....... PDT_Armataz_01_32.gif
post #10 of 27
Well some folks like it cuz I see pepole buying tons of the stuff. Gosh I got shivers thinking of it. Not me Mama I make it you way!
post #11 of 27
Well I just dug out my canning book and figured out why I never used the pressure canner (besides the fact that Mama was neverly killed by one). I don't can anything that requires it. I freeze all meats and most veggies that they suggest pressure for. I was wondering that myself. I guess it's how your raised up.

I did make up a handy dandy little chart (of course I love spreadsheets!) of common fruits and veggies from my 1963 Farmers Home Journal - Freezing and Canning Cookbook. I think this was the first cookbook I ever bought. I'll make up a page and post it on my site for those that might be interested.
post #12 of 27
not sure if they like it, or have no idea......my guess is that they are just LAZY....... PDT_Armataz_01_28.gif
post #13 of 27
It could just simply be what they are used to or what they have time for. Isn't that why people eat at McDonalds and that sort of place? It can't be that the burgers are better than home made ones.

Some people aren't raised eatting homemade stuff and don't like it.
post #14 of 27
Thread Starter 
Everything is better home made, I agree. I guess I always thought of my canning as homemade...

I will surley think twice now before posting a recipe again.

icon_eek.gif Yikes!!
post #15 of 27
Hey Tanya don't let this thread bother you it seems to have gotten political or something. Your canning is homemade. We all have our own tastes and styles and don't have to please everyone thank goodness! You've posted some really nice looking recipes and they are appreciated.

Heck I'm even gonna try eatting baby cabbages! PDT_Armataz_01_11.gif
post #16 of 27

You seem to be really against this CANNED spaghetti recipe since it has a jar of “commercial†spaghetti sauce in the list of 14 other ingredients just to “dress up†the original “commercial†spaghetti sauce and you have referred to it as being a “LAZY†way of making spaghetti sauce. You have even gone as far as saying this recipe is a “foul ballâ€.
Do you realize adding 13 additional ingredients and canning it all; as far as time goes is far from dumping a jar of “commercial†spaghetti sauce in a sauce pan and heating it for noodles, this is not “Lazy�
Before knocking the recipe, have you tried it?

On a similar analogy, what are your thoughts of people who take “commercial†pork sausage (Jimmy Dean for instance), add cheese and onion to “dress upâ€, roll it back up add smoke and call it a fatty?
Do you feel they were “LAZY†for not making their own homemade sausage and this recipe would also be a “foul ball� Personally I feel they have taken a product, made it their own and have pride in their finished product, and rightfully so.

Quit banging your heads on the kitchen counter, there are conveniences in life that some of us take advantage of; pre-sliced cheese, commercial beer, pre-cooked ham, etc.

My intent of this post is not to start anything, but rather bring an end to the negative posts on a thread obviously someone else is proud of what they make and have made changes to, to make their own. It seems you can not get over the Prego spaghetti sauce. I really do suggest trying the recipe, it is good stuff !!!

The user that posted this recipe is an exceptional cook and has many of mouth watering recipes to offer. If you were ever in the military, remember; do not p!ss off the cook !!!
post #17 of 27
Can I get an AMEN..
post #18 of 27
Well put Mossy! All of a sudden, the air around here has turned sour, not just with this thread. I think everyone should step back, take a deep breath and chill a bit. Don't forget what has made this forum one of the best and FREINDLIEST forums out there!

post #19 of 27
hummm gone are the days of somebody actually having an opinion and being able to say it (as I look over my shoulder to see if karl rove and the roveits are not trying to chop my head off or stifle my freedoms)........ if you re-read what all I've posted here you will see nothing was negative, just opinionated......I also pointed out the fact that the fine individual who posted this recipe has posted several others that were great, guess you missed that, and my opinon on people who go out and just use commercial sauce being lazy is true, however you choose to take that comment out of context and say I was referring to it being used in the recipe as lazy, that was not true at all, and as to your other comments on what I think of other situations....sure thought you were "not trying to start anything". A final note, keep in mind I said it was a "foul ball" and not a "strike out", might want to think about that one., on top of it all debi was the first to point out that there was no need for either the commercial sauce or the commercial "spice mix" either, but guess I'm a much easier target.... so guess I'll just keep my opinions and humor to myself PDT_Armataz_01_09.gif
post #20 of 27

it may not have been his "intent" but the entire post of his was a negative jab at me for having made a simple point, the fact is with 13 other ingredients there is no need for adding a commercial sauce to it.....
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