Well I've been giving the neighbor down the road a ton of tomatos from my garden this year because I really don't have a ton of recipies for them. She pulled out a book that she has always used called: Farm Journal's Freezing & Canning Cookbook". I think it is the 1973 edition. Here is the recipie. I think that the cooking times are wrong. Also it didn't call for lemon juice which all my other tomato recipies call for. Could I use the processing times required by the "Ball Blue Book of Preserving" for their "seasoned tomato sauce" (pg 23) recipie? I think it calls for processing 35 minutes for quarts.
Meatless Spagetti Sauce
Heat and serve, or combine with freshly made meat balls if you wish.
16 lbs. ripe tomatoes
1 c. chopped onions
4 tblsp olive oil
1 tblsp canning/pickling salt
1/4 tsp black pepper
1/2 tsp ground bay leaves
2 cloves garlic minced ( or 1 tsp garlic powder)
1 tsp basil leaves
1 tsp oregano leaves
1/2 tsp parsley flakes
2 tblsp brown sugar
* Dip tomatos into boiling water for 1/2 minute to loosen skins. Cool in cold water. Drain. Remove skins and cores; quarter.
* In 12-qt kettle, saute onions in olive oil until translucent (do not brown). Poor in tomatoes. Bring to boil; simmer, uncovered, for 20 minutes.
* Put through sieve of food mill. Return juice to kettle, adding remaining ingrediants. Simmer uncovered, 1 1/2 - 2 hours or untill thick and mixture rounds up on spoon.
* Pour into 3 hot pint jars, filling to within 1/4" of jar top. Wipe jar rim; adjust lids.
* Process in boiling water bath 20 minutes. Start to count processing time when water in canner returns to boiling. Remove jars and complete seals unless closures are self-sealing type. Makes 3 pints.