1 bushel tomatoes or 21 qt.
1 garlic bulb (12 cloves)
5-6 hot peppers
12 med. onions

Cook together 2 hours. Then save 12 quarts liquid. Return to canner and add 24 teaspoons salt, 6 teaspoons sugar, 12 teaspoons leaf basil, 12 teaspoon oregano, and 6 (15 ounce) cans tomato paste. Bring to a boil and add 3 sticks of butter and can. Use 1/4 cup oil in pan to keep from sticking and add cornstarch to make it smooth.