Canning Spaghetti Sauce

 

1 1/2 large onion
36 cups cleaned, cut up tomatoes (we do not remove skins because they get pureed later)
1 1/2 tbsp salt
4 tbsp brown sugar packed
1 red pepper, finely cut up
2 green peppers, finely cut up
1/2 tsp pepper
2 large carrots

Simmer for one hour, then puree.

To puree add:
6 cloves garlic
3 tbsp fresh oregano
3 tbsp fresh thyme
3/4 cup parsley, chopped (12 tsp dried)
3 tbsp fresh basil
3 bay leaves

(if you do not have fresh herbs you can use dried. The conversion is 1 tsp dried per 1 Tbsp fresh)

Put back into pot and simmer until desired thickness. Stir often to prevent scorching.

Pour into clean jars. Wipe jar rims and place lids and rims.

Process in hot water bath for 15 minutes. (water covering tops of lids by at least 1 inch)