If you have a bunch of tomatoes this is a great recipe from my sis, Melissa.
24 Cups of Blanched Peeled cut up Tomatoes
6 onions chopped up
3 Green Peppers Chopped up
6 tsp minced Garlic
6 Small cans of Tomato Paste
12 Tbs. Chopped Fresh Parsley
6 Tbs. Chopped Fresh Basil
6 tsp. dried Oregano
3 tsp. dried Marjoram
6 tsp. Sugar
3 tsp. Salt
1 ½ tsp. Pepper
Combine all ingredients in a large pot if like chunky sauce and heat to a boil. If you like non chunky sauce, boil just tomatoes, onions, and green peppers for 20 min. and put through a sieve, then add the rest of the ingredients. Simmer for 15 min. Put in bottles pressure can for below times:
Weighted-Gauge Pressure Canner
Pints 20 min. at 15 lbs.
Quarts 25 min. at 15lbs
Dial-Gauge Pressure Canner
Pints 20 min. at 13lbs.
Quarts 25 min. at 13lbs.
Makes 19 pts. Or 10 Quarts
*tip: After blanching and skinning your tomatoes cut them on an old towel to pull away some juices to lessen runny sauce.
