Ingredients Jump to Instructions ↓

  1. 8 Canning jars

  2. 15 lbs 6810g / 240oz Tomatoes

  3. 2 cups 125g / 4.4oz Chopped onions

  4. 1 cup 146g / 5.1oz Green bell peppers - chopped

  5. 1 cup 110g / 3.9oz Celery - diced

  6. 2 tablespoons 30ml Brown sugar

  7. 2 Garlic cloves - minced

  8. 1 tablespoon 15ml Fresh parsley - minced

  9. 1 tablespoon 15ml Fresh basil

  10. 1 tablespoon 15ml Oregano

  11. 1 1/2 tablespoons 22ml Non-iodized salt -see note

  12. 1/2 teaspoon 2 1/2ml Black pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Kosher salt is the best to use for canning.

  2. Prepare jars following manufacturer's directions for sterilizing.

  3. Use 12-15 pound of fresh, ripe tomatoes. If you want them peeled, dip in boiling water briefly until skins split. Rinse in cold water. Remove cores and any green spots. To reduce cooking time, chop tomatoes. Put into a large, heavy pan. It is very important to use a heavy pan to prevent tomatoes from sticking and scorching. Simmer the tomatoes for 2 hours, stirring frequently.

  4. Add the remaining ingredients and simmer overnight or until the sauce has cooked down by half. To prevent sauce from sticking, fill a large roasting pan with the sauce, set it in a 250-degree oven, and let it cook until it is as thick as you want it; stir occasionally as it cooks. The sauce will not stick using this method. If you want a smooth sauce, or if you have not peeled the tomatoes, you can sieve the sauce or use a blender or food processor to make it smooth.

  5. When sauce is the consistency you desire, pour it into hot jars, leaving 1/4-inch of head space. Adjust lids. Process in a pressure canner with 10 pounds pressure, 20 minutes for pints, 25 for quarts. Yield: 8 pints. NOTE: See "Tomato Jam" in this cookbook if you make this using a boiling water bath instead of a pressure canner. Omit the onion, green peppers and celery if using water bath; 45 minutes in a boiling water bath is then sufficient. You can freeze this sauce, including the onion, green pepper and celery if you prefer. This recipe is given using all three methods of preserving this sauce because many people are going back to the old ways of canning produce. If freezing, freeze in proportions to use all at one time in a recipe. Usually 1 quart of sauce will make a recipe for 4 to 6 people. Serving Ideas : Try this homemade sauce in any recipe that uses sauce.


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