| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Canning, Sauces, Vegetables | 10 | Servings | |
INGREDIENTS
| 10 | lb | Tomatoes |
| 3 | tb | Oil |
| 4 1/2 | c | Onions, chopped |
| 3 | ea | Garlic cloves, minced |
| 1 1/2 | ts | Oregano, crushed |
| 2 | ea | Bay leaves, crushed |
| 1 | tb | Plain salt (non-iodized) |
| 1 | tb | Sugar |
| 1 | ts | Black pepper |
| 1/2 | ts | Red pepper, crushed |
| 1 | tb | Parsley, dried |
| 1 | tb | Celery leaves, minced |
INSTRUCTIONS
Peel, core and chop tomatoes. Or use 3 quarts canned. Combine with rest of ingredients in heavy saucepan. Simmer 2 hours stirring often until desired consistency. Pour into hot jars to 1/2" from top. Wipe jar top and threads carefully with damp cloth making sure they are thoroughly clean. Put on lids and bands. Place in water bath canner with at least 2 inches of hot water over tops of jars. Bring canner to gentle boil and process 30 minutes. At end of processing time, remove jars to draft free area to cool at least 12 hours. Inspect each jar to make sure it is sealed, remove bands and wipe with damp cloth. Label with date and store. Makes approximately 7 pints. From file CANNING.ZIP Posted to MM-Recipes Digest by <maintech@ne.infi.net> on Sep 05, 99
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