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    Spaghetti Sauce In Bulk

    Submitted by Annette Whistler, of Mifflintown, Pa.

    Annette remembers the days when members of her extended family gathered to make and preserve some 300 quarts — yes, you read that correctly — of spaghetti sauce each year.

    "It's been a family recipe that we've used forever," she says. "Every year when my grandmother was still living, we would do it together because she had a humungous kitchen."

    Everything was stored at Grandma's spacious home, as well, she says. "When you needed spaghetti sauce, you just went to Grandma's and got it."


    • ½ bushel tomatoes
    • 2 garlic onions, chopped
    • 1 hot pepper, chopped
    • 3 green peppers, chopped
    • 3 lbs. onions, chopped
    • 1 pint oil
    • 1½ cups sugar
    • ½ cup salt
    • 1 Tbsp. sweet basil
    • 1 Tbsp. oregano
    • 8 small cans tomato paste


    Thoroughly cook tomatoes and garlic onions together. Put mixture through a food mill (which mashes and sieves soft foods). Chop peppers and onions and cook in 1 pint of oil for 30 minutes. Drain. Add everything to tomato mixture, including remaining ingredients. Cook and stir to desired thickness Serve or preserve by either canning or freezing.

    Makes about 7 quarts.