Still canning away as the frost swoops in

Summer waved good bye today. I had to put the plastic up on my living room and bedroom windows. Hard frost is finally going to hit tonight according the weather people of the north. I grabbed the rest of my tomatoes and made spaghetti sauce. It turned out wonderful. So this winter when it is -50 F, no I am not exaggerating either, I will have a little summer flavor to savor.

Here's to you and your culinary adventures, friend. Cheers!

Canned Spaghetti Sauce
Makes 5 pints

4 cloves garlic, minced
1 lg. onion, chopped
2 tbsp. oil
½ large bell pepper, dice fine
3 ½-4 lb very ripe tomatoes
1 large can tomato paste
1/2 tbsp. sugar
2 tsp. beef bouillon
1 TBS dry Italian seasoning
1 tsp. pepper
2 bay leaves
Salt to taste
1 tsp lemon juice
1/4 tsp red pepper flakes
1 tsp Worcestershire sauce
1 tsp red wine vinegar
1 bunch fresh parsley

In a large saucepan cook garlic,onion, and bell pepper in hot oil until tender.

Peel fresh tomatoes: Score tomatoes with an X using a sharp knife. Plunge tomatoes in boiling water 30 seconds. Immediately plunge in ice cold water, pull off skin.

Core tomatoes, dice. Add tomatoes, including juice and seeds, to onion/pepper mix. Using a stick blender or just using clean hands- blend or squish tomatoes until semi-smooth. You still want to be able to tell you've used fresh tomatoes so don't puree if using a stick blender.

Add remaining ingredients except parsley. Whisk together until uniform. Bring to a boil. Reduce heat, simmer on low for 1 1/4 hours.

Remove bay leaf. Taste for seasoning. Add chopped parsley.

Evenly distribute in sterile pint jars. Lid and ring. Process for 10 minutes. Cool. Tighten rings. Store in a cool, dark location until ready to use.