Canned hot peppers and weiners

use this sauce
Seasoned Tomato Sauce
Makes about 5 half-pints

10 pounds washed, peeled, cored and chopped tomatoes
3 medium onions, chopped fine
4 cloves fresh garlic, minced
1 1/2 teaspoon oregano
2 bay leaves
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon crushed red pepper
1 teaspoon sugar
Hot Pack

Add all ingredients to a saucepan and bring to a boil. Simmer 2 hours, stirring occasionally. Press mixture through a food mill and discard seeds. Return to sauce pan and cook over medium-high heat until thick, stirring frequently. Add lemon juice or citric acid to hot canning jars and pack with hot prepared tomato mixture leaving 1/2-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.

32 oz. ketchup
1 pt. vinegar
3 c. sugar
1 pt. vegetable oil
1 tsp. salt
3 tsp. garlic salt
4 lbs. wieners, cut in thirds
2 gal. hot peppers, chunked

Bring first 6 ingredients to boil, then add peppers and wieners. Boil 10 minutes. Seal in hot jars.

My husband and I just canned 33 pints of the wieners, ketchup and peppers recipe. YUMMY! We love spicy foods and this is "WOW" with hotness, but SOOOOOO tasty! My mom canned this about 25 years ago and her recipe was misplaced over the years, after her death. I searched the internet and finally found one that sounded like hers. My question is; why so much OIL? I do not remember my moms being so "oily". What purpose does it serve. Thank you for the recipe!!! Boaz (Pat)