Roma Tomato Spaghetti Sauce

I have finally reached the LAST of the Roma Tomatoes of 2014. Unless I go back and get some more! I hope y'all have enjoyed these canning recipes as much as I have.  

As soon as the pressure canners go on sale in a few weeks, I am purchasing one. Next summer we will be able to can recipes which will include meat. You can't safely do that with water bath canning. So this is a meatless spaghetti sauce recipe. When I get ready to use this, I'll just need to brown some ground pork, beef or Italian Sausage and we will be all set!

To keep the pH balance safe with the added ingredients, the ingredient list will include not only commercially bottled lemon juice, but powdered citric acid add to the jars before filling as well.

6 quarts Roma tomato puree (I cored the tomatoes, quartered them and pureed them a batch at a time in the blender. I left the skins on and seeds in....the blender/food processor is your friend!)

3 medium yellow onions, chopped

1/2 orange bell pepper, seeded and chopped

1/2 yellow bell pepper, seeded and chopped

1/2 red bell pepper, seeded and chopped

1 green bell pepper, seeded and chopped

1/4 cup minced garlic

3/4 cup bottled lemon juice

1 1/2 t. salt

1 1/2 t. freshly ground black pepper

1 t. red pepper flakes

3/4 cup Tone's Spicy Spaghetti Seasoning

1 T. dried parsley

1 t. dried basil

1 t. dried oregano

3 t. powdered citric acid

Prepare quart jars by placing them in a deep water canner. Add water and bring to a simmer. Place lids and rings in a medium saucepan of water and bring to a simmer.

Place tomato puree in a large Dutch oven or stock pot. Bring to a boil over medium high heat, stirring frequently to avoid sticking. 

Add remaining ingredients (except citric acid) and bring to a hard boil over medium high heat, stirring frequently, until mixture is reduced by one third, about 15 - 20 minutes.

Spoon 1 t. citric acid into each hot quart jar. Carefully ladle sauce leaving 1/2 inch head space. Wipe rim and center lid on the jar. Apply ring and adjust until fit is fingertip tight.

Process filled jars in boiling water bath for 45 minutes. Remove jars and cool in a non-drafty area. Check lids after 12 hours to make sure they have sealed.