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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

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