Spicy spaghetti sauce
20 pounds firm rip tomatoes (about 60 med size)
2 tablespoons salt
1 teaspoon celery salt
3 tablspoons Worcestershire sauce
2 teaspoons onion powder
1/4 teaspoon Tabasco sauce
Wash tomatoes, cut in half and remove stem ends. Remove any spoiled or green spots. Place in large canning kekttle over high heat. Add salt, celery salt. W. sauce, onion powder and Tabasco sauce. Bring to a full boil, stirring ofoten to prevent sticking. Cook 5 minutes. Add 1 tablespoons dried oregano leaves, 2 cloves garlic, peeled and quartered and 2 tablespoons W. sauce. Place in blender about 2 cups at a time; blend until smooth. make sure skins are blended. if you want to remove all the small bits of skin and seeds, run this mixture through a colander after blending. Heat until boiling Pour into pint canning jars and process 10 minutes in a boil water bath. 7 pints.
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