Approximately 6 lbs. fresh, ripe tomatoes
1 pouch MRS. WAGES Spaghetti Sauce Mix for 5 pints
2 ounces (1/4 cup) granulated sugar
Wash tomatoes. Scald 3 minutes in boiling water. Dip into cold water. Cut out cores. Remove skins. Cut into halves or quarters. Blend in blender or food processor to smooth consistency (puree).
If fresh tomatoes are not available, use home-canned tomatoes. Blend tomatoes and liquid from 5 pints of home-canned tomatoes (or five 1-pound cans commercially canned tomatoes) into a smooth puree. Or the puree can be made with four 6-ounce cans of tomato paste mixed with 7 cups of water. Pour puree into 5-quart saucepan, add MRS. WAGES Spaghetti Sauce Mix and sugar. Mix well.
Bring sauce to a boil. Reduce heat to medium for 25 minutes. Stir frequently. Sauce is ready to eat, or to can or freeze. To freeze, pour into freezer containers, and store.
To can, pour boiling hot into clean, hot, pint canning jars, leaving 1/2-inch head space. Adjust lids.
Process 35 minutes in boiling water bath. Boiling water should cover jars by one inch.
Test jars for airtight seals 12 hours after canning. If jars are not properly sealed, refrigerate and use within a week.
Label and store in a cool, dry, dark area.
A pint of this spaghetti sauce mixed with 1/2-pound of browned ground beef makes an excellent meat sauce to serve over pasta.
Yield: 5 pints
