HOMEMADE PIZZA SAUCE FOR CANNING
- 1/2 bushel tomatoes
- 3 lb. onions
- 4 green peppers
Cook for 2 1/2 hours until soft. Makes 7 quarts juice. Put juice through a sieve.
- 1 1/2 tsp. red pepper (optional)
- 2 c. vegetable oil
- 2 tsp. basil
- 2 tsp. oregano
- 1 1/2 c. sugar
- 2 tsp. parsley
- 6 bay leaves
- 1/2 c. salt
- 2 tsp. garlic salt
Boil juice and spice until thick. Add 4 (12 ounce) cans tomato paste, optional (for thicker sauce). Bring to boil. Put in jars and adjust lids. Place in pressure cooker for 5 minutes, for 5 pounds of pressure. Makes 18 to 20 pints.