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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.
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 Rating: 5 / 5 - Reviews: 2
Aug 12, 8:42 AM
Colleen (Nebraska) says:
Sep 22, 9:51 PM
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