Tangy Spaghetti Sauce For Canning

• 3 medium onions, chopped
• 2 cups green bell peppers, chopped
• 3/4 cup hungarian wax chile, chopped (banana peppers)
• 1 (8 ounce) can mushrooms, sliced, chopped, and drained
• 3 teaspoons minced garlic
• 16 cups tomatoes, peeled, cored, and chopped
• 3 (12 ounce) cans tomato paste
• 3 tablespoons brown sugar
• 1 tablespoon dried oregano
• 4 teaspoons salt (canning)
• 2 teaspoons dried basil
• 1 teaspoon black pepper
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons italian seasoning
• 1/2 teaspoon cumin

1. Add all ingredients to stock pot.
2. Heat to boiling.
3. Reduce heat.
4. Simmer, partially covered for 2 hours.
5. Stir occasionally.
6. After it has simmered, fill clean sterilized jars to within 1/2 inch of top of jar. Put on cap, screw the band finger tight.
7. Process for 35 minutes for quart jars in a water bath.
8. ** You can also freeze in quart size freezer bags.
9. This sauce is great on any pasta dish.

onions, green bell peppers, hungarian wax chile, mushrooms, garlic, tomatoes, tomato paste, brown sugar, oregano, salt, basil, black pepper, red pepper, italian seasoning, cumin

Taken from www.food.com/recipe/tangy-spaghetti-sauce-for-canning-248439 (may not work)