Canned Tomato Juice - cooking recipe

Ingredients

5 gal. red ripe tomatoes
Oregano
Garlic
Pepper
1/2 tsp. basil
4 Tbsp. sugar
3 Tbsp. salt
1 bay leaf

Preparation

Fill a 5-gallon bucket full of red ripe tomatoes.
In two 8-quart pans quarter the tomatoes.
Cook until mushy; then strain through colander.
Put in large pan.
Add a sprinkle of oregano, garlic, pepper and 1/2 sprinkle of basil.
Add sugar, salt and bay leaf.
Heat to nearly boiling.
Place in quart mason jars and pressure cook for 10 minutes at 5 pounds PSI.