A safe recipe for canning? Sorry, no. Like the other posts here on spaghetti sauce, it is a cooking recipe, not a canning recipe and the #1 rule of safe home canning is that you cannot safely can your own recipes. This one contains no acid to control the pH other than what might have been added by the commercial canning company to the canned tomato products. And it has lots of additional low-acid ingredients that would require additional acidification to can safely. Processing time, if all other problems were resolved, would just be a guess. And, there is the issue of re-canning previously canned products, which is also not recommended. Dave

OK, I must be search engine challenged tonight :). I KNOW there must be threads already that answer my question, but I can't find them. ***** Bella, for starters, go to near the bottom of this first page to the thread on paste tomatoes, and in that thread I linked to a search here at GW on paste tomatoes. Any time there's a thread on paste tomatoes there are folks who say they prefer to NOT use them, and I'm one of those folks. And in almost all of those threads you'll find lots of suggestions for non-paste tomatoes that others have used for sauce. I'm sure you tried the search feature at the bottom of this page but if not, just enter something like non-paste tomatoes and see what that brings up. It should bring up those threads where non-paste tomatoes were mentioned. I don't dry tomatoes so can't be a help there. Hope this helps b/c I know that I and others have listed our non-paste faves many times in several of those threads on paste tomatoes. Carolyn

Sounds lovely....but so many of the things are not in ths stores here....yet! LOL! Linda C

Eileen, This first recipe I've made often since Mique shared it with us a few years ago. The sauce really compliments the tenderloin without over powering. Home Cookin Chapter: Recipes From Thibeault's Table ========================================================= Miques recipe (8 servings) 8 filet mignons 8 croutons Green Peppercorn Sauce (below) Pan broil or grill the filet mignons until done. Place a crouton on each of 8 warmed plates. Place a filet mignon on each crouton. Top with a generous spoonful of Green Peppercorn Sauce . Pan broil or grill the filet mignons until done. Place a crouton on each of 8 warmed plates. Place a filet mignon on each crouton. Top with a generous spoonful of Green Peppercorn Sauce. GREEN PEPPERCORN SAUCE Makes (3/4cup) 1 tablespoon butter 2 tablespoons shallot, finely chopped ¼ pound mushrooms, finely chopped 2 tablespoons parsley, minced 1 teaspoon green peppercorns, rinsed and drained Tabasco sauce 2 tablespoons brandy 1 cup whipping cream 1. Melt the butter in a small saucepan. Add the shallot and saute over medium heat until soft. Add the mushrooms and saute for 5 minutes, stirring frequently. Add the parsley, peppercorns, and 2 to 3 drops of Tabasco sauce. 2. Warm the brandy and ignite it. Pour the brandy into the mushroom mixture and stir until the flames subside. Add the cream. Boil the sauce, stirring constantly, until it thickens. Add salt to taste. This one is really good too. Home Cookin Chapter: Recipes From Thibeault's Table =========== For: Omaha Steaks Filet Mignons 2 (6 oz.) Filet Mignons, thawed 1/8 tsp. salt 1/8 tsp. freshly ground pepper 2 Tbsp. butter 1 tsp. Dijon-style mustard 2 Tbsp. shallots, minced 1 Tbsp. butter 1 Tbsp. lemon juice 1 1/2 tsp. Worcestershire sauce 1 Tbsp. fresh chives, minced 1 tsp. brandy 1 Tbsp. fresh parsley, minced . Season both sides of steak with salt and pepper. Melt butter in a heavy skillet; add mustard and shallots. Saute over medium heat 1 minute. Add steaks and cook approximately 3 minutes on each side for medium-rare. Remove steaks to serving plate and keep warm. Add into pan drippings, 1 Tbsp. butter, lemon juice, Worcestershire sauce and chives. Cook for 2 minutes. Add brandy; pour sauce over steaks. Sprinkle parsley over the top. Serves 2.