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Categories:
tomatoes green peppers celery onions sugar salt oregano cayenne pepper paprika pepper bay leaves garlic powder
Viewed: 44 - Published at: 6 years agoIngredients
- 16 qt. tomatoes, pureed
- 5 green peppers, chopped
- 1 qt. celery, chopped
- 8 onions, chopped
- 2/3 c. sugar
- 1/3 c. salt
- 3 Tbsp. oregano
- 1 tsp. cayenne pepper
- 2 Tbsp. paprika
- 1 tsp. pepper
- 5 bay leaves
- 1 tsp. garlic powder
Method
- Combine ingredients; bring to boil, then simmer for 12 hours or until reduced by 3 inches.
- Remove bay leaves before processing. Process pints 55 minutes at 10 pounds pressure; quarts 65 minutes at 10 pounds pressure.
- Add 3 to 6 ounces tomato paste per pint and ground beef if desired at time of serving.
- Do not use open kettle method.
