Canned Spaghetti Sauce

• 1/2 bushel red tomatoes
• 2 garlic onions
• 4 hot peppers or 3 sweet peppers and 1 hot
• 3 lb. onions
• 1 pt. oil
• 8 (6 oz.) cans tomato paste
• 1 1/2 to 2 c. sugar
• 1/2 c. salt
• 1 tsp. sweet basil leaves
• 1 tsp. oregano leaves

1. Cut garlic in pieces.
2. Cut tomatoes into quarters.
3. Then cook garlic and tomatoes until cooked mushy.
4. Then put through a strainer.
5. Cut peppers and onions and cook in oil for 30 minutes, then put them through a strainer.
6. Now mix tomato juice, onion juice, tomato paste, sugar, salt, sweet basil and oregano.
7. Cook until thick, then pack in jars and seal.
8. If they don't seal, cool pack for 2 1/2 hours.
9. One-half bushel tomatoes and 8 small tomato pastes equal 7 quarts sauce.
10. One bushel tomatoes and 1 gallon tomato paste equals 14 to 18 quarts.

red tomatoes, garlic, hot peppers, onions, oil, tomato paste, sugar, salt, sweet basil, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=173767 (may not work)