- Heat stockpot over high heat
- Quarter the first pound of tomatoes, throw into stockpot, and crush them quickly (to keep juices from separating)
- Continue to add and crush quarters as you cut them - pot should be boiling vigorously throughout task
- When complete, simmer another 5 minutes or so.
- Process in food mill or push through a sieve to remove skins and seeds
- Put back into pot, reduce by 1/3 (for a thin sauce) or 1/2 (for a thick sauce).
- Put 2 Tbsp lemon juice into each Qt (1 Tbsp/pt) to achieve correct pH
- Pour sauce into jars, leaving 1/4 in. headspace.
- Wipe rims, place and screw on lids
- Process in boiling water canner for 40 mins for Quarts (35 for pints)
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