Canning Spaghetti Sauce

Recipe from Bell Canning Cook Book

2 c. Chopped onions
2 c. Chopped green peppers
1 c. Chopped celery
4 cloves garlic, minced
2 tb. Oil
2 lbs. ground beef
3 (6-ounce) cans tomato paste
3 (8 ounce) can tomato sauce
1 (29-ounce) can whole tomatoes, chopped
2 bay leaves
2 tb. Oregano
1 tsp. Basil
1 tsp. Salt
1/4 tsp. pepper

Sauté onions, green peppers, celery, garlic and onion in oil until onions are tender. Add ground beef; cook until browned. Drain off fat. Add remaining ingredients; simmer 1 hour. Remove bay leaves. Cool. Ladle sauce into plastic freezer bags, jars or containers. Leave 1/2 inch headspace. Seal, label and freeze.

My Canning Recipe

7-11 lbs Tomatoes
1 six pound jar or 3 one and one half jars of tomato sauce
1 Clove garlic
Choice: Zucchini, mushrooms, celery or peppers
1 Onion
1 tbs. Oregano
1 tbs. Basil
1 tbs. Parsley
3-4 tbs. Olive oil

Cook whole tomatoes in a shallow water either in the oven or on the stove for 20-30 minutes. Let cool and peel the tomato skins off the tomatoes. Put the tomatoes in a bowl for 2-3 hours or overnight.  Sauté onions, garlic, basil, oregano, and parsley in oil. Cook whole tomatoes either in the oven In a non- allumenum pan add olive oil to the bottom of the pan. Add the tomato sauce and cut tomatoes. This prevents burning on the bottom. Cook for 30-40 minutes. 4 quarts or 6 pints.