INGREDIENTS

  • 6 quarts roma tomatoes , juiced
  • 2 cups chopped onions
  • 6fresh crushed garlic cloves or
  • 3/4 teaspoon garlic powder
  • 6 tablespoons parsley flakes
  • 4 tablespoons salt
  • 2 tablespoons oregano
  • 1 1/2 teaspoons anise seed
  • 1/4 cup sugar
  • 2 (12ounce)cans tomato paste

DIRECTIONS

  1. Put tomato juice on the stove, bring to a boil.
  2. Add remaining ingredients and let simmer for 2 hours.
  3. Put hot into quart jars or pints.
  4. Wipe tops of jars and place lids and rings on.
  5. Put in canner.
  6. Pressure can at 5lbs. pressure for 8 minutes.