Canning Recipes




Italian Seasoned Tomato Sauce
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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10 pounds tomatoes
3 onions -- finely chopped
4 garlic cloves -- minced
3 tablespoons olive oil
1 tablespoon basil
1 tablespoon oregano
1 tablespoon Italian seasoning
1 tablespoon salt
1 teaspoon crushed red pepper
1 teaspoon ground black pepper
1 teaspoon sugar
Bottled lemon juice or citric acid -- as needed

Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.

Wash tomatoes; drain. Peel, core and cut into small pieces; set aside.
Sauté onions and garlic in olive oil in a large saucepot. Add tomatoes
and seasonings. Simmer about 2 hours, stirring occasionally.

Press mixture through a sieve or food mill; discard seeds. Cook pulp in a
large, uncovered saucepot over medium-high heat until sauce thickens,
stirring to prevent sticking. Add 1 tablespoon bottled lemon juice or 1/4
teaspoon citric acid to each pint jar.

Carefully ladle hot sauce into hot jars, leaving 1/4-inch headspace. Wipe
jar rim clean. Place lid on jar with sealing compound next to glass.
Screw band down evenly and firmly just until a point of resistance is met
-- fingertip tight.

Process 35 minutes in a boiling-water canner. At elevations higher than
1,000 feet, boil 2 additional minutes for each additional 1,000 feet
elevation.

This recipe yields about 4 pints.





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