BEST CANNED SPAGHETTI RECIPES

Steps:

• Blanch tomatoes in boiling water.
• Take out of water and put into an ice bath.
• Skin should slip off easily.
• Chop garlic, hot peppers, bell peppers and onions in a food processor.
• Put cooking oil in a large stock pot over medium heat.
• Add garlic, peppers and onions and cook until the vegetables are tender, stirring often.
• Remove vegetables from the oil and drain well on paper towels.
• Discard any oil left in the pan.
• Put the tomatoes in the food processor and pulse until they are coarsely chopped.
• Mix the garlic, peppers and onions with the tomato paste, sugar, salt, basil and oregano in the large stock pot.
• Stir in the tomatoes and mix well.
• Bring the mixture to a rolling boil.
• Pour into clean, hot quart jars.
• Seal.
• Process in a pressure cooker at 5 pounds pressure for 10 minutes.

Steps:

• In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Peel and quarter tomatoes; place in a stockpot., Pulse green peppers and onions in batches in a food processor until finely chopped; transfer to stockpot. Stir in next 11 ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, 4-5 hours, stirring occasionally., Discard bay leaves. Add 2 tablespoons lemon juice to each of 9 hot 1-qt. jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool.