Home Made Meatless Spaghetti Sauce

I know that I  tend to make large batches of food at times. You can always cut the ingredients in half if you like. I do larger batches because I like to process-can and or freeze them for later use.  As I had mentioned before, by doing this I know what is going in to the food that I make and serve, I don't like artificial colors, preservatives, etc.,.  fresh and home made is always the better choice.   I don't have the exact amount of quarts that this recipe makes, I stored it all in two large freezer safe containers that were sterilized. You can also break it down and store it in individual gallon-size Zip Lock Storage Freezer Bags or quart size sterilized Canning Jars, the choice is yours.  I sometimes share larger batches with friends and family, they really like getting home made from scratch food items.  I also write down and attach the recipe for them to make on their own if they so choose.  I had made this recipe along with processing 2-large pumpkins and pumpkin seeds.  I try to get as much done on a quiet Sunday as I can.

What you will need:
1-large Stock Pot or Water Bath Canner like the one I had used
1-Spatula or large spoon
1-Box or Hand Grater
Measuring Spoons
Sterilized Canning Jars or Freezer safe containers, or Zip Lock freezer bags *Gallon Size*
Funnel for Canning Jars also sterilized
Tasting spoons to taste and adjust the flavors to your liking
Can Opener

Ingredients:
2-Large Carrots finely grated. *Tops and ends removed*
3-28-oz Cans Crushed Tomatoes, organic no salt
3-29-oz Cans Tomato Puree, Organic no salt
2-28-oz Cans whole Plum Tomatoes peeled, organic no salt
2-12-oz or 1-24-oz Can Tomato Paste, organic no salt

2-Tablespoons Dried Parsley
2-Tablespoons Dried Oregano
2-Tablespoons Dried Basil
3-Dried Bay Leaves (whole)
3-Large Yellow Onions Peeled and diced
1 1/2 Cups of water
2-Cups Grated Parmesan Cheese
16-Large White Mushrooms. Washed, sliced, chop stems *Use whatever mushrooms you like*
1-Cup Brown Sugar
1-Garlic Clove Peeled and diced or use the Grater or 2-Tablespoons Granulated Garlic
3/4 Tablespoon Sea Salt *Use whatever salt you like*
3/4 Tablespoons Cracked Black Pepper

Directions:

Put your Stock Pot or Water Canner on top of your stove. Open up and gently remove the lids to all of the tomato cans *Paste, Puree and Crushed* with the exception of the Whole Peeled ones, these you want to leave for last. Pour them all slowly into the large pot or water canner. Using your spatula, scrape the sides of the cans to remove any excess tomato product. Now, take the Whole Peeled Tomatoes and squish them with your hands making larger pieces, which makes for a chunky sauce. Wash and recycle your cans.

Add all of the above ingredients, water, vegetables, spices and herbs into the sauce. Stir the sauce well with your spatula or large spoon to incorporate all ingredients.  Cover your pot or water canner with the lid it comes with leaving a little open space as shown in the photo on the right.

Simmer the sauce on medium high for 30-minutes.  Continue stirring the sauce a few times during the simmering period.  After the 30-minutes, drop the heat down to low and cook the sauce for an additional 4-hours, leaving the lid on leaving a little open space. Stir occasionally during this time, if you find the sauce is sticking to the bottom of the pot, drop the temperature down again a degree or two.  The longer the sauce cooks the richer the flavors become.  Using a tasting spoon, taste to see if the ingredients is to your liking, add more herbs or spices if you choose.  I tend to add a bit more.  I like bold flavors.  **Remove the 3-Bay Leaves and discard.** Once the cook time is complete, serve immediately with whatever sauce dish you choose, ie.,.. pizza, pasta, etc.,..

Once the remaining sauce is cooled, you can store it.  **NOTE: Canning-Processing Spaghetti Sauce... if you don't know how to properly do this procedure, I suggest dividing the remainder of the spaghetti sauce into sterilized freezer safe containers, sterilized canning jars and then freeze them, or pour into zip lock storage freezer bags.  You need to properly store the sauce or it could lead to illness if you don't!  The freezer method is the best way to go.  Leave enough head space - room in the bags, containers or jars for expansion, about a 1/2-inch.  Seal all tightly before freezing.**