Spaghetti Sauce

Marilyn's favorite famous spaghetti sauce.

From the kitchen of: Marilyn ♥️ - Measurements verified by Breanna

Here's a video to help you make this!

45 cups tomato puree. Basically, I have my big pressure canning pot a little over 3/4 full of the juiced tomatoes then add the following -- the recipe calls for 2/3 bushel, but it makes it better this way
32 oz bottle of ketchup
4 medium or 3 large red bell peppers, chopped
4 or 5 medium green bell peppers, chopped (depending on size)
3-4 (I use 3) yellow onions
1/4 c sugar (if you are using sweet basil, I would make it more like 2T max, then taste it)
1 C vinegar
7 medium cloves of garlic, depending on size. I like garlic.
1 Tbs + 1/2 tsp Salt
1 tsp pepper
2 or 3 Tbs oregano (mom sometimes add more) Breanna used powdered oregano when measuring, but mom suggested leaves
4 Tbs dried basil
7 or 8 bay leaves
1-1/2 Tbs Celery salt
1 tsp Chili powder
2 Tbsp or so dried celery leaves if you have them (recent change, NOT NECESSARY< I am just making note of what I just did for my own benefit)
1-1/2 C mixed with water (add after you have boiled the sauce for 3 to 4 hours)

I don't chop up my veggies to go in it. I use some of the tomato juice and blend everything into it.
Taste it -- see if you want to add more stuff.
Simmer everything above for 3 or 4 hours, stir often to prevent burning
1-1/2 cup of corn starch mixed with water. to stir into the boiling finished product, to thicken.
Pour in jars then wipe off rims before putting new lid on.
Process for 40 minutes after it comes to a boil. This means:
1. Put the jars in the cold pack canner
2. Fill to the rim of the jars with hot water
3. Bring to a boil
4. Boil for 40 minutes
5. Turn it off, let it sit with the lid on for about 10 to 20 minutes before taking it out.
6. When you take it out, if there are still bubbles boiling in the jar, put it back in for a while longer. Separate jars on the counter top to help it cool quicker.
Voilà! Now you have a real mess to clean up. :-)