Canning Crushed Tomatoes

74 Cups Whole Tomatoes

1/2 Cup Garlic Powder

1/4 Cup Onion Powder

1/4 Cup Dried Oregano

3/4 Cup Celtic Sea Salt

Wash tomatoes in a sink full of water and 5 drops of GSE (Grapefruit Seed Extract). Dip tomatoes in batches into boiling water, leave them until the skin begins to crack and remove them to a bowl to cool. Continue until all tomatoes have been dipped in the water.

Begin skinning tomatoes (don't throw away the skins just put them in a separate bowl) Once tomatoes are skinned core them and then blend them. Pour the tomatoes into a big stock pot, then add garlic powder, onion powder, oregano and salt and heat.

Wash quart jars and place them in the oven in  a casserole dish 1/3 to 1/2 full of water on the lowest temperature you can set it on. Heat lids in a saucepan (do not boil), leave the jars and lids in water until ready to use. Fill boiling-water canner half full, put the rack in the canner and boil.

Begin filling the quart jars leaving a 1/2 inch from the top, wipe the rim of the jars, place a lid on top, screw the ring on top (don't over tighten the ring), and put the jars into the canner. Once full put the lid on top, and set the timer for 45 minutes.

Remove to a thickly toweled flat surface and allow to cool. Check the lids to make sure they have sealed properly if the lids pop up and down when you push on them they didn't seal properly- just put those ones in the fridge. Wipe down the outsides of the jars and lids with a damp washcloth. Label and store out of sunlight.