Yield: 4 quarts
Canning Method: Pressure Canned
Ingredients:
- ½ bushel tomatoes, peeled and cored
- 3 green peppers
- 4 onions, red and Vidalia
- 2 cloves garlic
- 4 Tbsp. lemon juice, to add acidity
- 48 oz. tomato paste, 8-6 oz. cans
- 1 cup olive oil
- 1½ cup sugar
- ⅓ cup salt
- 1 tsp. cinnamon
- 3 Tbsp. oregano
- 3 Tbsp. basil
- 2 Tbsp. parsley
- 4 bay leaves
Directions:
- Place the first three ingredients in a food processor and chop well.
- In a stock pot, simmer on low for one hour and add remaining ingredients.
- Cook for an additional hour until desired consistency. Remove bay leaves.
- Prepare jars, lids and bands.
- Fill jars with hot sauce, leaving 1 inch of headspace. Apply lids and screw on bands fingertip tight. Place jars on the bottom insert. Fill canner and close lid. Allow steam to vent for 10 minutes.
- Then add the pressure regulator. Bring the pressure up to 10 psi and maintain it there. Process quarts for 25 minutes.
- After allotted time, remove from heat. Allow the canning pot to release pressure naturally. This can take up to an hour.
- When time, release remaining pressure. Remove lid. Allow jars to sit in the pot for about 10 minutes.
- Remove from the canner. Set on a towel placed on the counter, undisturbed overnight. Check seals in the morning.
- Upon use, add ⅓ cup red wine to freshen the flavor when reheating.
