Canned Tomato Sauce
Recipe from The Canning and Preserving Handbook, Publications Intl., Ltd., 2011

40 lb. tomato, paste variety (6.67 lb/Qt -- 53 lb = 1 Bu.)
12 Tbsp lemon (2 Tbsp/Qt jar)


Instructions

  1. Heat stockpot over high heat

  2. Quarter the first pound of tomatoes, throw into stockpot, and crush them quickly (to keep juices from separating)

  3. Continue to add and crush quarters as you cut them - pot should be boiling vigorously throughout task

  4. When complete, simmer another 5 minutes or so.

  5. Process in food mill or push through a sieve to remove skins and seeds

  6. Put back into pot, reduce by 1/3 (for a thin sauce) or 1/2 (for a thick sauce).

  7. Put 2 Tbsp lemon juice into each Qt (1 Tbsp/pt) to achieve correct pH

  8. Pour sauce into jars, leaving 1/4 in. headspace.

  9. Wipe rims, place and screw on lids

  10. Process in boiling water canner for 40 mins for Quarts (35 for pints)

Tags: Canning, Summer Harvest