|Canned Tomato Sauce|
Amount Measure Ingredient -- Preparation Method
|-------- ------------ --------------------------------
10 pounds firm-ripe tomatoes -- peeled, cored,
1/4 cup chopped fresh basil - (lightly packed)
2 tablespoons chopped fresh oregano
5 garlic cloves -- minced or pressed
2 tablespoons sugar - (to 4 tbspns)
2 teaspoons salt -- (optional)
1/2 teaspoon freshly-ground black pepper
3 tablespoons bottled lemon juice -- 1 tbspn per pint jar
Note: Because varieties of tomatoes vary in acidity, home-canning
tomatoes requires care. Make sure the recipe includes 1 tablespoon
bottled lemon juice per jar.
In heavy-bottomed 8- to 10-quart non-aluminum pan, combine tomatoes,
basil, oregano, garlic, sugar, salt (if using) and pepper. Bring to boil
over high heat, stirring almost constantly; reduce heat and simmer,
uncovered, stirring often, for 20 minutes. Put through food mill or fine
strainer, a portion at a time.
Return puree to pan and bring to boil over high heat, stirring often.
Reduce heat and simmer, uncovered, stirring often, until sauce is
thickened and reduced to about 6 cups (about 1 1/2 hours); as sauce
thickens, reduce heat and stir more often to prevent sticking.
Add 1 tablespoon bottled lemon juice to each prepared, hot pint jar. Fill
jars with hot sauce, leaving 1/4-inch headspace. Gently run a narrow
non-metal spatula or chopstick between sauce and jar sides to release air
bubbles. Wipe rims and threads clean; top with hot lids, then firmly
screw on bands. Process in canner for 15 minutes.
Remove jars immediately and let sit on counter until cool. Press middle
of each cap; if it does not bounce back, jar is sealed. If it does pop
back, either store jar in refrigerator and eat soon or reprocess with new
Or omit processing and ladle sauce into pint freezer containers, leaving
1/2-inch headspace; apply lids. Let cool; freeze or refrigerate.
This recipe yields 3 pints.
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