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16 lb. tomatoes
1/2 c. oil
4 medium onions
1/2 tsp. garlic powder
3 to 5 (12 oz.) cans tomato
1/2 c. sugar
2 Tbsp. parsley
2 Tbsp. salt
2 Tbsp. oregano
2 tsp. basil
3/4 tsp. pepper
2 bay leaves

Scald, peel and core tomatoes. Cut and put in large
pan. Add remaining ingredients. Cook until thickened, stir-
ring often, 3 to 4 hours. Can at 5 pounds pressure for 10
minutes for quarts. Use Italian canning tomatoes if possible.

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