Ingredients: |
Ingredients: 25 pounds tomatoes 4 large green peppers seeded 4 large onions, cut into wedges 4 cans 6 ounces each, tomato paste 1 cup canola oil 2/3 cup sugar 1/4 cup salt 8 garlic cloves, minced 4 tsp dried oregano 2 tsp dried parsley flakes 2 tsp dried basil 1 tsp crushed red pepper flakes 2 tsp Worchestershire sauce 2 bay leaves 1 cup plus 2 T bottled lemon juice
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Directions: |
Directions:In a dutch oven, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Peel and quarter tomatoes. In a food processor, cover and process green peppers and onions in batches until finely chopped. In a stockpot, combine tomatoes, green pepper mixture, tomato paste, oil, sugar, salt, garlic, oregano, parsley, basil, pepper flakes, Worchestershire sauce and bay leaves. Bring to a boil. Reduce heat; simmer, uncovered for 4 to 5 hours, stirring occasionally. Discard bay leaves. Add lemon juice to nine hot quart jars, T each. Ladle hot mixture into jars, leaving / inch head space. Remove air bubbles; wipe rims and adjust lids. Process minutes in a boiling water canner. |
Personal
Notes: |
Personal
Notes: Editor's note; The processing time is listed for altitudes of 1000 feet or less, For altitudes up to 3000 feet, add 5 minutes; 6000 feet, add 10 minutes; 8000 feet add 15 minutes; 10,000 feet, add 20 minutes.
My daughter, Teri Beames, found this recipe online - It is now our favorite.
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