TOMATO SAUCE PROCESSING RECIPES

Steps:

• Wash, remove stems, and trim tomatoes of any bruised or discolored parts.
• Working quickly and with 1 lb. of tomatoes at a time, quarter the tomatoes and place in a large saucepan.
• Bring the tomatoes to a boil as you crush them with a potato masher or large spoon.
• Continue adding the quartered tomatoes, cutting them up as you work.
• Keep mashing the tomatoes over high heat until all pieces have been added.
• Let the tomatoes simmer for 5 minutes.
• Transfer the heated, crushed tomatoes to a food mill or sieve and remove skins and seeds.
• Return the tomatoes back to the saucepan and simmer until the desired texture is achieved. For thin sauce, reduce by one-third and for thick sauce reduce by half.
• Prepare jars for canning by adding either 2 tablespoons of bottled lemon juice or 1/2 teaspoon citric acid to each quart-sized jar, or 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each pint-sized jar.
• Add 1 teaspoon salt per quart or 1/2 teaspoon salt per pint to each jar (if desired).
• Ladle the hot tomato sauce into the prepared jars, leaving 1/4-inch headspace.
• Seal each jar with 2-part lids and process in a water bath canner for 40 minutes (quarts) or 35 minutes (pints), adjusting the time as needed depending on the altitude (see notes). For pressure cooker settings, see notes.
• Give the processed jars 5 minutes to acclimatize before transferring them to a clean towel using a jar lifter.
• Arrange the jars lid-side up, without touching, and let them sit for 12 to 24 hours at room temperature.
• Remove the rings and check to make sure the lids are sealed. Move any unsealed jars to the fridge.
• Label jars with the date and contents. Store in a cool, dry, dark location for up to 18 months.