Canned Spaghetti Sauce - cooking recipe

Ingredients

1/2 bushel red tomatoes
2 garlic onions
4 hot peppers or 3 sweet peppers and 1 hot
3 lb. onions
1 pt. oil
8 (6 oz.) cans tomato paste
1 1/2 to 2 c. sugar
1/2 c. salt
1 tsp. sweet basil leaves
1 tsp. oregano leaves

Preparation

Cut garlic in pieces.
Cut tomatoes into quarters.
Then cook garlic and tomatoes until cooked mushy.
Then put through a strainer.
Cut peppers and onions and cook in oil for 30 minutes, then put them through a strainer.
Now mix tomato juice, onion juice, tomato paste, sugar, salt, sweet basil and oregano.
Cook until thick, then pack in jars and seal.
If they don't seal, cool pack for 2 1/2 hours.
One-half bushel tomatoes and 8 small tomato pastes equal 7 quarts sauce.
One bushel tomatoes and 1 gallon tomato paste equals 14 to 18 quarts.