Ingredients: |
Ingredients: 25 lbs. tomatoes 4 large green peppers, seeded 4 large onions, cut into wedges 2 (12 oz.) cans tomato paste 1 C. canola oil 2/3 C. sugar 1/4 C. canning salt 8 cloves garlic, minced 4 t. dried oregano 2 t. dried parsley flakes 2 t. dried basil 2 t. crushed red pepper flakes 2 t. Worcestershire sauce 2 bay leaves 1 C. plus 2 T. bottled lemon juice
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Directions: |
Directions:Score an X on the bottom of each tomato. Bring 2 qts of water to a boil. Place tomatoes, a few at a time, into boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Peel and quarter the tomatoes; place in a stockpot.
Pulse green peppers and onions in batches in a food processor until finely chopped; transfer to the stockpot. Stir in the next 11 ingredients. Add water to cover; bring to a boil. Reduce the heat and simmer, uncovered, for 4 - 5 hours, stirring occasionally.
Discard bay leaves. Add 2 T. lemon juice to each of nine hot quart jars. Ladle hot mixture into jars, leaving 1/2 headspace. Remove air bubbles adjust headspace, if necessary, by adding additional hot mixture. Wipe rims. Center lids on jars; screw on bands until they are fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil and process for 40 minutes. Remove jars and allow to cool. |