1/2 bushel tomatoes
3 lb. onions
2 lg. green peppers
1 lg. hot pepper
1 c. sugar
1/4 c. salt
1 tbsp. garlic powder
1 tbsp. Italian seasoning
1 tbsp. oregano
1 pt. Crisco oil
72 oz. tomato paste

Cook all ingredients in large kettle to as thick as you like it. Put sauce in jars and place in pressure canner. Put boiling water in canner about 3 inches from bottom of jars. Pressure can on 5 pounds pressure for 10 minutes.