Spaghetti Sauce

½ Bushel tomatoes, juiced (10 Quarts)
5 onions, chopped
4 green peppers, chopped
5 cans mushrooms, chopped
2 T garlic, minced
2 T ground oregano
1 ½ cup sugar
1 ½ T sweet basil leaf
½ cup vegetable oil
¼ cup lemon juice
8 small cans tomato paste

Wash, cut and juice tomatoes – cook down for several hours.
Add vegetables and cook 1 hour longer – to desired thickness.
Add tomato paste – simmer 20 minutes.
Cold pack for 30 minutes.
Makes approximately 18 pints.