Step 1

Hull and peel the tomatoes.

Step 2

Remove cores and quarter tomatoes.

Step 3

Add to large pot.

Step 4

Boil 20 minutes, uncovered, then press through sieve or food mill.

Step 5

Spray a large skill lightly with cooking spray. Add ground beef, let cook 3 to 5 minutes till it starts releasing juices.

Step 6

Add the onion, green pepper, and mushrooms (optional). Let cook, stirring frequently, until onion is translucent and the mushroom slices have shrunk. Add to the tomatoes.

Step 7

Add the seasoning from the oregano down to the black pepper.

Step 8

Bring to a boil, then lower to a simmer and let simmer uncovered until reduced by half. This will take 2 to 3 hours, so you may want to do this at off-peak rates if they apply where you live.

Step 9

Adjust seasoning to taste.

Step 10

Ladle into either half-litre (1 US pint) OR 1 litre (1 US quart) jars.

Step 11

Leave 3 cm (1 inch) headspace.

Step 12

Wipe jar rims.

Step 13

Put lids on.

Step 14

Put in pressure canner.

Step 15

Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)

Step 16

Processing time: Half-litres (pints) 60 minutes; litres (quarts) 70 minutes