Spaghetti Sauce For Canning
3 cans tomato paste
6 cans water
3 or 4 large onions, finely chopped
2 pounds ground beef
1 clove garlic, chopped
2 tablespoons olive oil
21/2 teaspoons salt
1 tablespoon whole mixed spices
Add water to tomato paste. Fry onion, beef and garlic in olive oil. Add to
tomato mixture. Add salt; cook slowly for one hour, if necessary, add more
water. Tie spices in cheesecloth bag and add 10 minutes before cooking
time is up. Should be fairly thick after one hour cooking. Remove spice
bag and pour boiling mixture into clean jars. Fill to 1 inch from the top.
Put on lid, screwing band tightly. Process in pressure cooker for 60
minutes at 10 pounds or in hot boiling water for 31/2 hours.
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