->Spaghetti Sauce 01 <-

30 lbs tomatoes

1 cup chopped onions

5 cloves garlic, minced

1 cup chopped celery or green pepper

1 lb fresh mushrooms, sliced

4-1/2 tsp salt

2 tbsp oregano

4 tbsp minced parsley

2 tsp black pepper

1/4 cup brown sugar

1/4 cup vegetable oil

Procedure: Caution: Do not increase the proportion of onions,

peppers, or mushrooms. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split.

Dip in cold water and slip off skins. Remove cores and quarter

tomatoes.

Boil 20 minutes, uncovered, in large saucepan. Put through food

mill or sieve. Saute onions, garlic, celery or peppers, and mushrooms

(if desired) in vegetable oil until tender.

Combine sauteed vegetables and tomatoes and add remainder of

spices,salt, and sugar.

Bring to a boil. Simmer uncovered, until thick enough for serving.

At this time the initial volume will have been reduced by nearly

one-half. Stir frequently to avoid burning.

Fill jars, leaving 1-inch headspace. Adjust lids and process.