We have a simple vegetable garden this year because I am not sure how much time I can devote to it these days. We have corn, lima beans, cherry hots and green bell peppers, steak tomatoes, and plum tomatoes. Tomates are great for cooking and canning. Here is a recipe of my very own canned spagetti sauce. As any great cook will tell you, I really don't know exact measurements. I only know what I do and taste as I go. Enjoy!~
Fresh Spagetti Sauce [for canning]
1-1.5 gal cooking pot
tomatoes chopped small
5 large onions thinly chopped
4 green peppers thinly chopped
4 wooden spoonfuls of minced garlic
2-16 oz cans of tomatoe paste
1 handful of oregano
1 handful of parsley
5 bay leaves
1 very thin layer of brown sugar
3 very finely shopped hot peppers
3 tbs of salt
Fill the pot with tomatoes, then add onions, green peppers, garlic and one can of tomatoe paste. Fill the rest of the pot with tomatoes and add the hot peppers. Cook on the stove over med-low heat for 2 hours stirring occasionally. After an hour, add the other can of tomatoe paste. Continue cooking for 45 minutes. Then, add oregano, parsley, bay leaves, salt and a thin layer of brown sugar on the top. Stir and let cook for another 15 minutes. Taste. If it still tastes bitter, add a little more brown sugar.

[if canning] Pour ingredients into glass jars that have been sterilized. Place lids onto jars and dip back into boiling bath water for at least 15 minutes. Remove from water and let stand 24 hours. Check the lids by pushing down in the center. If you hear a pop, the jar is not sealed and lid must be changed and returned to boiling bath and steps in this last paragraph must be repeated.
Makes: 4-24 oz glass jars.