Mom’s Spaghetti

You will need…

• 3 zucchini
• 3 yellow squash
• 2 small bags of mini carrots
• 2 boxes of sliced mushrooms
• 1 lb fresh green beans
• 1 bunch of asparagus
• 2 medium cans of sliced olives
• 1 stalk of celery
• 1 each of red, yellow, orange and green bell peppers
• 1 large head of broccoli
• 1/2 head of cauliflower
• 1 turnip
• 1 rutabaga
• 2 large yellow onions, chopped and browned in butter.
• 1 bulb of garlic, chopped
• 8–12 cans of chopped tomatoes.
• 8–12 cans of tomato sauce.
• 1 bottle of quality red wine
• 6 Italian sausages — 3 mild and 3 hot.
• 1/4 to 1/2 cup of Italian spices

For Prep…

• 2–3 large bowls.
• 2–3 large pots or Dutch ovens
• Food Processor
• 21.5 quart pressure canner.
• 12 -1 quart glass canning jars with lids.

Cooking Instructions…

1. Chop all vegetables into bite sized pieces and distribute evenly between 2–3 large pots. Chop the turnip and rutabaga smaller than bite sized.
2. Add the olives, onion, garlic and herbs evenly between the pots.
3. One at a time, add cans of chopped tomatoes until there are even amounts of tomatoes and vegetables in each pot.
4. Add tomato sauce until each pot is filled within a few inches of the top.
5. Add the wine evenly between the pots.
6. Cook the sausages until browned, then grind them up in a food processor. Add cooked sausage evenly to each pot.
7. Stir each pot.
8. Cover the pots and place them in the oven at 225 degrees F for 12–18 hours. If you don’t have enough oven space you can leave them on the stove at low temperature. You’ll need to stir it regularly if it is on the stove, but you can ignore it if it’s in the oven.
9. Remove pots from the oven and let them cool to about room temperature.
10. In large bowls, re-mix sauce from the pots to ensure it is uniform across the different batches.
11. Add more seasoning if desired.

Canning Instructions…

1. Measure sauce one cup at a time into empty canning jars until the jars are almost full. Tightly fit the lids to the canning jars, making sure there is no sauce between the lid and the glass.
2. Place the rack into the pressure canner with 2–3 inches of water in the bottom. Place the filled jars on the rack and seal the canner lid. Close the vent port with the weight.
3. Turn on the propane or other heat source. When the canner’s gauge reads 15lbs of pressure, adjust the temperature to keep the pressure even and allow to cook for 90 minutes.
4. Turn off the heat source and allow the canner to cool. Remove the weight and open the canner. Place the cans to cool further on the counter. When the lids pop, they are sealed and can be stored in a cabinet.