Preserving Method: Water-Bath-Canning
Makes about 14 (16 oz) pint jars or 7 (32 oz) quart jars
Everything tastes better homemade and Ball®’s Tomato Sauce is no exception. This timeless sauce is the perfect base for so many summertime favorites. Add some to pasta with fresh herbs for a family dinner or mix in a little horseradish, hot sauce, Worcestershire, and lemon juice for a flavorful Bloody Mary mix.
You will need
- 45 pounds of tomatoes (about 125-135 medium)
- Citric Acid or bottled lemon juice
- Wash tomatoes under cold running water; drain. Remove core and blossom ends from tomatoes. Cut tomatoes into quarters.
- Simmer tomatoes in large saucepan until they are soft, stirring to prevent sticking. Purée tomatoes using the Fresh-Tech Harvest Pro or food mill to remove peels and seeds. Return purée to saucepan. Cook purée, uncovered, over medium-high heat until thickened, stirring to prevent sticking. Cook until volume is reduced by one-half.
- Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
- Add ¼ teaspoon citric acid or 1 tablespoon bottled lemon juice to a hot pint jar; ½ teaspoon citric acid or 2 tablespoons bottled lemon juice to a hot quart jar. Ladle hot sauce into hot jar, leaving ½-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process pint jars 35 minutes or quart jars 40 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.