Spaghetti Sauce

• 4 quarts Fresh Or Frozen Tomatoes
• 3/4 cups Canola Oil
• 1/4 cups Sugar
• 2 Tablespoons Italian Seasonings
• 1 Tablespoon Oregano, Chopped
• 1 teaspoon Basil, Chopped
• 2 teaspoons Black Pepper
• 1 dash Hot Pepper Sauce Or A Pinch Of Dried Hot Peppers
• 4 cloves Garlic, Large
• 1 Tablespoon Salt
• 1 cup Onion, Chopped
• 1 cup Bell Pepper, Chopped
• 1 can Tomato Paste (12 Oz.)

1. 1. Combine all the ingredients in a large stainless steel pot except onions, peppers, and tomato paste. Adjust ingredients to suit your taste.
2. 2. Cook approximately one hour. (This will take longer if you start with frozen tomatoes.)
3. 3. Use a handheld blending wand or immersion blender (like Cuisinart's Smart Stick) to puree the mixture.
4. 4. Add remaining ingredients and cook another hour or until the sauce is reduced to the desired thickness.
5. 5. Fill sterilized quart jars and leave about 1/2 inch head space. Be sure the tops of the jars have no chips and are wiped clean before screwing on the sterilized lids. A particle of food can prevent a proper seal.
6. 6. Process in a water bath (boiling) for 45 minutes or in a pressure canner at 10 pounds for 15 minutes. The lids will make a popping sound as they cool, indicating that they have a proper seal.
7. This recipe will yield 4-5 quarts.

tomatoes, ube, ubc, italian seasonings, oregano, basil, black pepper, pepper, garlic, salt, onion, bell pepper, tomato

Taken from tastykitchen.com/recipes/canning/spaghetti-sauce-6/ (may not work)