Italian Sauce in bulk to can

Makes about 9 pints.

·                     6 cloves garlic, minced

·                     1 cup green bell pepper, chopped

·                     2 tbls. oregano

·                     2 tsp. black pepper

·                     4 tsp. salt

·                     1/4 cup olive oil

·                     30 pounds whole tomatoes (1 lug)

Hot Pack

To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Cut into quarters and boil in a large uncovered pot for 20 minutes. Press through a sieve or food mill.

In a heavy sauce pan or cast iron skillet, saute garlic, peppers, and onions in oil until tender. Combine with tomatoes and remaining spices and bring to a boil. Simmer uncovered until thick enough for serving. Volume will be reduced by almost one-half. Stir often to prevent sticking.

Pack hot jars with hot prepared tomato mixture leaving 1-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.

Processing Methods

Pressure Canner:

Dial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.

·                     Pints 20 minutes

·                     Quarts 25 minutes

After processing, remove jars immediately, place on a rack to cool. Test for a seal.
Note: Do not increase amounts of vegetables