Spicy Tomato Sauce

8 quarts tomatoes (Don't peel)
2 cups green peppers
3 cups onions
2 cups sugar
2 tablespoons salt
2 tablespoons oregano
2 tablespoons sweet basil
2 tablespoons celery seed
1 tablespoon chili powder
1/2 tablespoon allspice

- Wash vegetables - do not bother to peel them as they are going to be blended completely
- Cut and liquify onions
- Cut and liquify peppers
- Liquify tomatoes
- Put all vegetables into a large stock pot and boil to thicken the sauce (can take up to an hour - watch for foam! - you can add a pat of butter to keep the foam under control)
- Add in the seasonings - mix the spices into the sugar before adding to the pot for better mixing
- Continue to cook to desired thickness

If you plan on canning this, it needs to be pressure canned at 10 pounds for 35 minutes for pints and 40 minutes for quarts. My pressure canner only cooks at 15 pounds and it works just fine. The important thing is to have at LEAST 10 pounds of pressure. Follow all normal safety precautions of canning! If you don't know how to can, please consult your manual and an expert until you are comfortable with canning.

Serving Size: Makes about 7 pints, so about 28 1/2 cup servings