1. In Dutch oven, combine all except parsley and oregano, and bring to
boil. Reduce heat and simmer for 1-3/4 hours until thickened.
2. Add parsley and oregano and cook for 5 mins. Fill and seal 2-cup
canning jars, leaving 1/2" headspace. Process in boiling water bath for 20
mins.
Per tbsp (15mL):
10 calories, trace fat
2 g carbo, trace protein
Contributor: Canadian Living - Sep 96
Posted to recipelu-digest Volume 01 Number 183 by Cathleen
<catht@interlog.com> on Oct 30, 1997
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