Step 1

Weigh out 18 pounds of fresh tomatoes, wash, core, peel and puree

Step 2

In a large stock pot, combine pureed tomatoes and all ingredients - stir to mix well

Step 3

Cook on low to medium heat for at least 2 hours, stirring often. (cook until have desired consistency)

Step 4

CANNING INSTRUCTIONS:

Step 5

Measure 2 tsp of lemon juice and pour into the bottom of each hot jar

Step 6

Ladle hot spaghetti sauce into hot Mason jar leaving a 1/2 inch headspace

Step 7

Wipe rim well to anything gotten on rim

Step 8

Place on canning lid and ring - tighten to only "finger tight"

Step 9

Repeat until all jars are filled

Step 10

Place into a water bath canner, filled with water, 2 inches ABOVE jars.

Step 11

Process at a boil for 30 minutes

Step 12

Remove from canner and place on towel on counter. Leave undisturbed for 12 hours. (Resist temptation to tighten lids)

Step 13

Next day, inspect lids for seal. Label and store.