Canning Recipes




Canning Tomato Sauce
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
10 pounds tomatoes -- peeled, cored,
and chopped
3 tablespoons vegetable or olive oil
3 medium onions -- finely chopped
3 garlic cloves -- minced
1 1/2 teaspoons oregano leaves -- crushed
2 bay leaves
1 tablespoon salt
1 teaspoon sugar
1 teaspoon freshly-ground black pepper
1/2 teaspoon crushed red pepper -- (optional)

Organize and prepare ingredients, equipment, and work area. In a large
preserving kettle or saucepan, heat the oil. Add onion and garlic and
cook over medium heat until tender but not brown, stirring frequently.
Add all remaining ingredients and simmer about 2 hours, stirring
occasionally.

Press tomato mixture through food mill, discard seeds and bay leaves.
Return tomato mixture to kettle and simmer over medium-high heat until it
reaches the thickness you prefer. Stir frequently.

Ladle or pour hot sauce into hot jars to within 1/4-inch of tops. Wipe
tops and threads of jars with damp clean cloth. Put on lids and screw
bands as manufacturer directs. Process in a boiling water bath 30
minutes.

This recipe yields about 5 half-pint jars.




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