Spaghetti Sauce - Canned
By cdanyell214
Rate this recipe
3.1/5
(11 Votes)
Ingredients
- 1/2 Bushel tomatoes
- 3 Green peppers
- 6 Onions
- 4 - 6 oz cans tomato paste
- 1 1/2 Cups Sugar
- 1/4 Cup Garlic Salt
- 2 TBSP Basil
- 4 TBSP Oregano
- 2 Cans Mushrooms
- 1/4 Cup Worcestershire sauce
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Cook tomatoes in boiling water to remove the skins.
Step 2
Squish tomatoes up and add all ingredients except mushrooms. Colander mixture to remove all seeds.
Step 3
Add remaining ingredients and cook until desired thickness.
Step 4
Prepare jars fro canning.
Step 5
Pre-heat oven to 250° and place jars in oven for 1 hour and then turn off oven. Let jars in oven overnight and cans will seal.
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Chef Tips and Tricks
VIDEO: Rainbow Shrimp Pasta
This multi-colored Rainbow Shrimp Pasta is utterly delicious, and sure to impress when you serve it up!
Ingredients
- 2 oz red spaghetti
- 2 oz green spaghetti
- 2 cups shrimp
- Pepper
- Salt
- Paprika
- 1/2 cup cream cheese
Method
- Boil the red and green spaghetti separately in salted water until al dente.
- Fry the shrimp in a pan with plenty of salt, pepper and paprika.
- Add 1/2 cup of cream cheese, and stir through until combined.
- Arrange the cooked spaghetti in an alternating pattern on a plate.
- Top with the creamy shrimp sauce
- Garnish, and serve!
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