There are very few people who don't like some form of spaghetti whether it had meatballs, meat or meatless. It is also very easy to store the ingredients on your shelf to have as an emergency meal or quick meal in a crunch. Anyway, here is my recipe for a large batch and how to bottle the rest for future use.
Bottled Spaghetti Sauce
½ cup olive oil
3 onions chopped
10 cloves garlic
In a LARGE pot, soften onion and garlic in oil. Then add:
2 cans (#10 size) tomato sauce
2 cans (#10 size) crushed tomatoes
2 cans (#10 size) diced tomatoes
(***note: the #10 size cans are the giant cans that you get in warehouse stores. They contain about 104 oz. of product.)
Bring to a boil and simmer for 2 hours. Put in jars, (I like to use quarts for our family), and seal with softened lids and rings. Process in a pressure canner for 30 minutes at 10 pounds pressure.
I have an All American Pressure Canner that I LOVE!!! (Presto makes pressure canners that some of my friends have and they like them also). I can meats, vegetables and soups and stews. It is wonderful to have a jar of something on the shelf already made that just needs to be warmed up if you're in a time crunch for dinner, or in case of emergencies. Homemade chili, spaghetti or soups are much more of a comfort food than a energy bar for emergencies.
This is a great site with great ideas for taking care of and planning for your families in case of emergencies.
I will start to share some of the things I have learned over the past few years that may help you and your families to become more self-reliant for emergencies.