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Canning.. dang I am whooped!
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<blockquote data-quote="clock152" data-source="post: 2593999" data-attributes="member: 27551"><p>I used this as a base recipe and adjust to taste.</p><p></p><p>25 pounds tomatoes</p><p>4 large green peppers, seeded</p><p>4 large onions, cut into wedges</p><p>4 cans (6 ounces each) tomato paste</p><p>1 cup canola oil</p><p>2/3 cup sugar</p><p>1/4 cup salt</p><p>8 garlic cloves, minced</p><p>4 teaspoons dried oregano</p><p>2 teaspoons dried parsley flakes</p><p>2 teaspoons dried basil</p><p>2 teaspoons crushed red pepper flakes</p><p>2 teaspoons Worcestershire sauce</p><p>2 bay leaves</p><p>1 cup plus 2 tablespoons bottled lemon juice</p><p>Directions</p><p>In a Dutch oven, bring 8 cups water to a boil. Using a slotted spoon,</p><p>place tomatoes, one at a time, in boiling water for 30-60 seconds.</p><p>Remove each tomato and immediately plunge in ice water. Peel and</p><p>quarter tomatoes.</p><p>In a food processor, cover and process green peppers and onions in</p><p>batches until finely chopped.</p><p>In a stockpot, combine the tomatoes, green pepper mixture, tomato</p><p>paste, oil, sugar, salt, garlic, oregano, parsley, basil, pepper</p><p>flakes, Worcestershire sauce and bay leaves. Bring to a boil. Reduce</p><p>heat; simmer, uncovered, for 4-5 hours, stirring occasionally.</p><p>Discard bay leaves.</p><p>Add 2 tablespoons lemon juice to each of nine hot 1-qt. jars. Ladle</p><p>hot mixture into jars, leaving 1/2-in. headspace. Remove air</p><p>bubbles; wipe rims and adjust lids. Process for 40 minutes in a</p><p>boiling-water canner. Yield: 9 quarts.</p></blockquote><p></p>
[QUOTE="clock152, post: 2593999, member: 27551"] I used this as a base recipe and adjust to taste. 25 pounds tomatoes 4 large green peppers, seeded 4 large onions, cut into wedges 4 cans (6 ounces each) tomato paste 1 cup canola oil 2/3 cup sugar 1/4 cup salt 8 garlic cloves, minced 4 teaspoons dried oregano 2 teaspoons dried parsley flakes 2 teaspoons dried basil 2 teaspoons crushed red pepper flakes 2 teaspoons Worcestershire sauce 2 bay leaves 1 cup plus 2 tablespoons bottled lemon juice Directions In a Dutch oven, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge in ice water. Peel and quarter tomatoes. In a food processor, cover and process green peppers and onions in batches until finely chopped. In a stockpot, combine the tomatoes, green pepper mixture, tomato paste, oil, sugar, salt, garlic, oregano, parsley, basil, pepper flakes, Worcestershire sauce and bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 hours, stirring occasionally. Discard bay leaves. Add 2 tablespoons lemon juice to each of nine hot 1-qt. jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 40 minutes in a boiling-water canner. Yield: 9 quarts. [/QUOTE]
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