Stacey's Spaghetti Sauce for Canning

I hope Stacey doesn't mind, but I asked her for this recipe and have since made 12 batches of it. It is really good, and worth the time. I didn't put the meat in it, so I only had to put my jars in the water bath for 30 minutes. If you put the meat in, you pressure can it for 70 minutes. You can also just eat it right after you make it. We had some yummy breadsticks and this one night.

2 Ibs ground beef
2 chopped onions
1 green pepper - chopped
1 red pepper - chopped
6 garlic cloves minced
8 C. blended fresh tomatoes - just peal them and put them in your blender
2 12 oz cans tomatoe paste
2 T. parsley
2 T. sugar
1 T. basil
1 T. Italian Seasonings
1 T. salt
1 t. dried marjoran
1 1/2 t. pepper
1/2 t. garlic powder
2 T. brown sugar
1 t. paprika

Cook beef, onions, peppers and garlic - drain.

Stir in rest of ingredients.

Bring sauce to a boil, reduce heat, and cover and simmer for 1 hour.

Cook in pressure canner at 15 pounds for 70 minutes.

Zucchini Cake

2 C. Flour
2 t. baking soda
1 t. salt
1/4 t. baking powder
3 t. cinnamon
3 eggs
1 C. Vegetable Oil
1 1/2 C. sugar
2 C. grated zucchini
2 t. vanilla extract

Preheat oven to 350 degrees. Lightly grease one 9x13 pan

Combine eggs, oil, sugar, zucchini and vanilla. Beat until well mixed. Stir in all other ingredients. You may add some chocolate chips also. Pour into pan

Bake at 350 for 45 minutes.