CANNED SPAGHETTI AND PIZZA SAUCE
- 10 pounds ripe tomatoes, peeled and quartered
- 2 cups chopped onion
- 4 cloves garlic, minced
- 1 cup chopped green pepper
- ¼ cup olive or vegetable oil
- 1 Tablespoon non-iodized salt
- 2 bay leaves 1 Tablespoon dried basil
- 1 Tablespoon dried oregano
- ½ cup chopped fresh parsley
- 2 Tablespoons brown sugar
- ¼ cup lemon juice
- Seasoning for pizza sauce:
- ½ teaspoon fennel seed
- ¼ teaspoon dried thyme
- ¼ teaspoon dried savory
- ¼ teaspoon dried marjoram
- ¼ teaspoon crushed dried sage
- ¼ teaspoon dried rosemary
Place tomatoes in a 12-quart kettle and bring to a boil, stirring as necessary to keep them from sticking.
In a heavy skillet, saute the onion, garlic, and green peppers in the oil until the onion is translucent, but do not let them brown.
(If your large kettle is heavy enough, you can saute the vegetables in it before adding the tomatoes, but they are easier to control in a separate skillet.)
Add vegetables to tomatoes and cook, uncovered, as rapidly as possibly without scorching for 45 minutes.
Remove from heat and put through sieve or food mill.
Return to kettle and add salt, bay leaves, basil, oregano, parsley, brown sugar, and lemon juice.
Continue to boil, uncovered, until reduced to 9 cups about an hour.
(To aid in determining 9 cups, measure 9 cups in kettle before starting and mark on the handle of a wooden spoon the 9-cup level. Use the marked spoon to measure when reducing the tomatoes.)
Fill 2 pint jars to of top with the sauce. Apply lids as directed by the manufacturer and place in water-bath canner with not-quite boiling water until rest of jars are filled.
For pizza sauce:
To the sauce remaining in the pan, add the remaining spices for the pizza sauce and simmer for 5 minutes.
Fill 5 half-pint jars to and apply lids according to the manufacturer's instructions, making certain the rim of the jar is clean before applying lid.
Place in water-bath kettle and add boiling water to 1' over the tops of the pint jars.
Process for 20 minutes.
Remove from heat and cool on rack or cloth away from drafts.
Next day, check seals and store in a dark cool place.
Use the spaghetti sauce (in pint jars) heated over pasta or with meatballs on the side, or make a meat sauce by browning 1 pound of ground beef.
Remove excess fat and stir in 1 jar of sauce.
A half-pint jar of pizza sauce will make one 12- or 14-inch pizza.
Makes 2 pints spaghetti sauce and 5 half-pints pizza sauce.