Pizza Sauce To Can - cooking recipe

Ingredients

1 (8 qt.) basket Roma tomatoes
2 Tbsp. salt
1 Tbsp. garlic powder
1/4 c. parsley flakes
1/4 c. vegetable oil
3 Tbsp. pizza seasoning or Italian seasoning
3/4 c. Parmesan/Romano cheese mixture

Preparation

Wash and core tomatoes.
Cut them up and put them through a juicer (should be about 6 quarts of juice).
Put juice in a large heavy kettle and add remaining ingredients.
Cook until thick and volume is reduced to about 1/2 the original measure.
Ladle into hot pint jars, leaving 1/2-inch headspace.
Cover with lids and bands and process in a boiling water bath canner for 35 minutes. Makes 6 pints.