Salsa

1/2 bushel tomatoes
4 green bell peppers
3 large onions
10 large jalapeno peppers
5 chili Anaheim Peppers
1 clove garlic, crushed
1/2 c. sugar
1/2 c. salt
1 tsp. crushed basil
1 Tbsp. paprika
1 Tbsp. chili powder
1/2 tsp. oregano
1/2 c. vinegar

Cook in a large kettle to desired consistency - process for 20 minutes.
Makes 20-22 pints.

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.

Canned Apple Pie Filling

Peel and slice apples and pack tightly into bottles.

Bring to a boil:
10 c. water
1 c. cornstarch
5 c. sugar
1/2 c. lemon juice
2 tsp. cinnamon
1 tsp salt
1/2 tsp. nutmeg

Pour over sliced apples - process 20 minutes.
Makes 8 quarts.