I love this recipe. It is simple and tasty. You can either freeze it or can it. This batch below, I ended up freezing.
- 6 cloves garlic, minced
- 1 cup chopped onions
- 1 cup green bell pepper, chopped
- 2 tbls. oregano
- 4 tbls. fresh parsley, minced
- 2 tsp. black pepper
- 4 tsp. salt
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 30 pounds whole tomatoes
In a heavy sauce pan or cast iron skillet, saute garlic, peppers and onions in oil until tender. Combine with tomatoes and remaining spices and bring to a boil. Simmer uncovered until thick enough for serving. Volume will be reduced by almost one-half. Stir often to prevent sticking.
Pack hot jars with hot prepared tomatoes mixture leaving 1-inch had space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Pressure Canner - hot pack method
Dial gauge type @11 pounds pressure of Weighted Gauge Type @ 10 pounds pressure at 1000 feet.
- Pints 20 minutes
- Quarts 25 minutes