Difference between revisions of "Italian Seasoned Tomato Sauce"
(Created page with '10 pounds tomatoes<br/> 3 onions, finely chopped<br/> 4 cloves garlic, minced<br/> 3 Tbsp olive oil<br/> 1 Tbsp basil<br/> 1 Tbsp oregano<br/> 1 Tbsp Italian seasoning<br/> 1 Tbs…') |
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For altitude adjustment increase processing as indicated below: | For altitude adjustment increase processing as indicated below: | ||
| − | + | 1,001 – 3,000 ft...5 minutes<br/> | |
| − | + | 3,001 – 6,000 ft...10 minutes<br/> | |
| − | + | 6,001 – 8,000 ft...15 minutes<br/> | |
8,001 – 10,000 ft...20 minutes<br/> | 8,001 – 10,000 ft...20 minutes<br/> | ||
[[Category:Pressure Canning]] [[Category:Recipes]] | [[Category:Pressure Canning]] [[Category:Recipes]] | ||
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Latest revision as of 18:28, 5 January 2010
10 pounds tomatoes
3 onions, finely chopped
4 cloves garlic, minced
3 Tbsp olive oil
1 Tbsp basil
1 Tbsp oregano
1 Tbsp Italian seasoning
1 Tbsp salt
1 tsp crushed red pepper
1 tsp black pepper
1 tsp sugar
Bottled lemon juice
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 the 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 finger tip tight.
Process 35 minutes in a boiling water canner.
Makes: about 4 pints
For altitude adjustment increase processing as indicated below:
1,001 – 3,000 ft...5 minutes
3,001 – 6,000 ft...10 minutes
6,001 – 8,000 ft...15 minutes
8,001 – 10,000 ft...20 minutes
