Ingredients Jump to Instructions ↓

  1. 6 lbs 2724g / 96oz Ripe plum tomatoes - peeled, chopped

  2. 1 lb 454g / 16oz Sweet green peppers - chopped

  3. 1/2 lb 227g / 8oz Yellow onions - chopped

  4. 2 Garlic cloves - finely chopped

  5. 1 tablespoon 15ml Coarsely-chopped fresh basil leaves

  6. 1 teaspoon 5ml Fresh oregano leaves

  7. 1 teaspoon 5ml Non-iodized salt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large non-aluminum saucepan, combine all ingredients. Bring mixture to a boil over high heat, stirring constantly. Reduce heat to low and cook, uncovered, stirring occasionally, for 30 minutes or until thickened. Meanwhile, sterilize 3 Divide sauce among sterilized jars leaving 1/2-inch space at the top of the jar. Wipe rims of jars to remove any sauce and seal with lids and bands. Process jars in pressure canner for 15 minutes at 10 pounds pressure. Remove jars from canner, tighten lids and set aside to cool completely. Label jars and store in a cool dry place. This recipe yields 3 pints.


Send feedback