Canned Hot Peppers 'N Ketchup - cooking recipe

Ingredients

2 gal. hot wax peppers
2 (14 oz.) ketchup
1 pt. salad oil
1 pt. vinegar
1 pt. white sugar
1 Tbsp. salt
2 garlic bulbs
oregano/parsley

Preparation

Remove seeds and cut up peppers. Parboil peppers 5 minutes; drain. Mix other ingredients together in large saucepan; bring to a boil. Add peppers and mix well. Pack into jars and seal. Cold pack 20 minutes. Makes approximately 10 pints.