Is this pizza sauce recipe for canning safe?
It doesn't tell you to put in a pressure canner or water bath afterwards, and contains some oil. What do you think? Here is the recipe, from my book on Amish Cooking (1995).
Cook 1/2 bushel tomatoes and 3 lbs onions 2 1/2 to 3 hours. Put through sieve. Add the following:
1 hot peppers or 1 1/2 tsp red pepper
2 cups vegetable oil
1 tbsp basil leaves
1 tbsp oregano
1 1/2 cups white sugar
1/2 cup salt
Boil 1 hour, then add 4- 12 oz cans tomato paste. Bring to boil. Pack into hot jars and seal. Makes 20 pints.