Instructions: 1. In Dutch oven, combine all except parsley and oregano, and bring to boil. Reduce heat and simmer for 1-3/4 hours until thickened.

2. Add parsley and oregano and cook for 5 mins. Fill and seal 2-cup canning jars, leaving 1/2" headspace. Process in boiling water bath for 20 mins.

Per tbsp (15mL):

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