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CANNED RAGU SAUCE 
12 lbs. tomatoes

Blanch, peel, cut in 1/2 crosswise and squeeze out some juice.

Mix with:

3 c. onions, cut up
1 1/2 c. celery, cut up
1 1/2 c. green pepper, cut up

Add:

1/2 tsp. garlic (or 1 clove)
5 tbsp. chili powder
1/8 bottle Tabasco sauce
2 tbsp. Italian seasoning
1 tbsp. oregano

Cook until vegetables are done. Put through a sieve. Return to a heavy kettle.

Add:

2 cans condensed tomato soup
1 (12 oz.) can plus 1 (6 oz.) can Hunt's tomato paste

Add:

1 tbsp. canning salt
1 tsp. pepper

Bring to a boil. Cook until thick. Put in jars and seal. Put in a canner of hot tap water. Bring to boil and start timing: pints 30 minutes; quarts 35 minutes.
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