Thread: Salsa/Sauces
View Single Post
Old July 24, 2007   #20
Join Date: Mar 2006
Location: Zone 5/6 New Jersey
Posts: 122

Here's one from

Italian Seasoned Tomato Sauce

10 pounds tomatoes
3 onions, finely chopped
4 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon each basil, oregano, Italian seasoning
1 tablespoon salt
1 teaspoon crushed red pepper
1 teaspoon black pepper
1 teaspoon sugar
Bottled lemon juice or citric acid

Prepare Ball® or Kerr® jars and closures according to instructions found in Canning Basics.

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.
Yield: about 4 pints.
felpec is offline   Reply With Quote