5 lbs. ground beef
2 c. chopped onions
1 c. chopped green peppers
9 c. cooked or canned tomatoes & juice
6 (6 oz.) cans tomato paste (2 2/3 c.)
2 tbsp. brown sugar
2 tbsp. minced parsley
1 1/2 tbsp. salt
1 tbsp. oregano
1/2 tsp. pepper
1/2 tsp. ginger
1/2 tsp. allspice
2 tbsp. vinegar

Brown beef; add onions and green peppers and cook slowly until tender. Add remaining ingredients and simmer until thick enough for serving. If the meat is fat, skim off excess fat before canning. Pour hot into hot ball jars, leaving 1" headspace. Adjust caps. Process pints 1 hour and quarts for 1 hour 15 minutes at 10 pounds pressure. Makes about 3 quarts.