Vegerific Pasta Sauce

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Preserving Method: Pressure Canning

1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands. 
2. Preheat oven to 375 F. Core and slice tomatoes in half lengthwise and arrange on large baking sheet with cut sides up.  Season with salt and pepper.  Toss summer squash, zucchini and eggplant together in a large mixing bowl with ¼ cup olive oil and season with salt and pepper.  Arrange on foil lined baking sheet that has been sprayed with non-stick cooking spray.   Place baking sheets in oven and roast for 45 minutes stirring vegetable mixture halfway through and rotating trays to ensure even roasting.   Remove from oven when vegetables are softened and most of their moisture has evaporated.  Set aside and allow to cool.
3. Meanwhile, heat remaining olive oil in large Dutch oven and cook onion, garlic, carrots and mushrooms over medium-high heat, until golden brown, stirring frequently.  Stir in roasted squash and eggplant. Pull skins off tomatoes, roughly chop and combine with vegetables in Dutch oven. Stir in lemon juice and spices from Ball McCormick recipe card.  Bring to a boil over medium-high heat. Reduce to low and simmer until thickened slightly.  Adjust flavor to taste with salt and pepper. 
4. Ladle hot sauce into hot jar leaving 1-inch headspace. Remove air bubbles. Wipe rims and center lids on jars. Apply band and adjust to fingertip tight. Place jar in pressure canner containing 2 inches of simmering water; repeat until all jars are filled.
5. Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight or weighted gauge on vent; bring pressure to 10 pounds (psi) for a weighted-gauge canner or 11 pounds (psi) for a dial-gauge canner. Process quarts for 90 minutes and pints for 75 minutes. Turn off heat; cool canner to zero pressure. After 5 minutes, remove lid. Let jars cool 10 minutes. Remove from canner.