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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Tomato Sauce (Homemade Canning) Recipe

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This recipe for Tomato Sauce (Homemade Canning) is from Kirn Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
25 lbs. tomatoes
4 large green peppers, seeded
4 large onions, diced
4 cans (6oz. each) tomato paste
1 cup canola oil
2/3 cup sugar
1/4 cup salt
8 garlic cloves, minced
4 tsp. dried oregano
2 tsp. dried parsley flakes
2 tsp. dried basil
2 tsp. crushed red pepper flakes
2 tsp. Worcestershire sauce
2 bay leaves
1 cup, plus 2 T. bottled lemon juice
Directions:
Directions:
In a Dutch oven, bring 8 cups of water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge in ice water. Peel and quarter tomatoes.

In a food processor, cover and process green peppers and onions in batches until finely chopped.

In a stock pot, combine the tomatoes, green pepper mixture, tomato paste, oil, sugar, salt, garlic, oregano, parsley, basil, pepper flakes, Worcestershire sauce and bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 hours, stirring occasionally, discard bay leaves.

Add lemon juice to nine hot quart jars, 2 T. in each. Ladle hot mixture into jars, leaving ½ inch headspace. Remove air bubbles, wipe rims and adjust lids. Process for 40 minutes in a boiling water canner.
Personal Notes:
Personal Notes:
For sausage tomato sauce, brown two pounds of ground Italian sausage and add to stock pot during step #3. Be sure to use a pressure canner for processing as opposed to using the hot water canning process.

 

 

 

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