Seasoned Tomato Sauce

Makes about 5 half-pints.

* 10 pounds washed, peeled, cored and chopped tomatoes
* 3 medium onions, chopped fine
* 4 cloves fresh garlic, minced
* 1 1/2 teaspoon oregano
* 2 bay leaves
* 1 teaspoon salt
* 1 teaspoon black pepper
* 1/2 teaspoon crushed red pepper
* 1 teaspoon sugar

Hot Pack

Add all ingredients to a saucepan and bring to a boil. Simmer 2 hours, stirring occasionally. Press mixture through a food mill and discard seeds. Return to sauce pan and cook over medium-high heat until thick, stirring frequently. Add lemon juice or citric acid to hot canning jars and pack with hot prepared tomato mixture leaving ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.

Processing Methods

Boiling Water Bath Canner

* Half-Pints 35 minutes
* Pints 35 minutes

Pressure Canner

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

* Half-Pints 15 minutes
* Pints 15 minutes

After processing, remove jars immediately, place on a rack to cool.

Test for Seal.