Without further ado here is the recipe.
I didn't take any pictures of the canning process because my hands were busy but here is the commentary. First clean your tomatoes and cut the stems and any bad spots out. Put the tomatoes in a big pot and place on stove. Cook the tomatoes, stirring frequently to keep the bottom from burning until they are very soft and juicy. Remove pot from stove and ladle tomatoes into colander. Juice will separate from the skin and seed into the pan below. You now have tomato juice.
Now take the onions and garlic and grind them up in a blender using some tomato juice. You can make them as fine or course as you would like for your spaghetti sauce. Next put all the tomato juice and ground onion/garlic into a big pot and give a good stir.
Time to add the remaining seasonings. The corn starch can be a little tricky because it likes to clump and get thick. We like to mix the corn starch into a paste using some of the tomato juice in a separate bowl and then add it to the big pot. After all is added, simmer and stir. Once thickened you can pour into jars filling the jars to bottom of the neck, about a 1/2 inch from the top. Once filled place a new lid and a ring on each jar. Process the jars in a boiling water bath for 20 minutes.
The hard work is now done and you have wonderful Spaghetti Sauce to enjoy. Sooo Good.
|On this day we did a 7x batch. No biggie only 63 quarts this day.|