|
|
|
1/2 bushel ripe tomatoes 2 garlic cloves 6 sweet green peppers 4 hot peppers 6 medium onions tomatoe paste (10 small cans or 5 medium cans) 1/2 c. salt 1 1/3 c. sugar 1 tsp basil 1 Tbsp. oregano 1 c. oil Cook - cleaned tomatoes, peppers, garlic cloves, and onions. Stir often until soft enough, 1 - 2 hours to put through the blender. In the blender put cooked tomatoes through on grate - puree - liquify. Then put through colander or ricer to strain out seeds and skin. Cook juice, tomatoe paste, (Mix with some hot juice to help soften), oil, and dry ingredients. Cook 2 - 4 hours to desired thickness. To pressure can spaghetti sauce. Fill clean hot jars leaving 1/2 inch head space. Process pints at 12 pounds of pressure for 20 minutes. Quarts at 12 pounds of pressure for 25 minutes. When using a pressure cooker or canner, remember we are above 4, 000 ft. altitude and you need to pressure can at the proper pounds for altitude. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |