Makes 12 quarts. Put into a canner 1 1/2 cups vegetable oil, swish around so the whole bottom is oiled. Add 36 rigpe tomatoes or 7 quarts canned. Prepare ripe tomatoes as if for canning, form hot water to cold and peel. Add above ingredients.
Stir well and simmer slowly 2 hours. Stirring OFTEN so it won't stick to bottom. Put into sterilized jars, wipe tops and seal with lids. Leave 1 inch space in each jar. Process in hot water bath for 70 minutes or in a pressure cooker for 35 minutes. Makes about 12 quarts.
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