Homemade Canned Tomato Sauce
Here is the recipe for the canned tomatoes from the Canning Meet Up #1 from 2015. Obviously, this makes an enormous amount-- a little more than a full bushel of tomatoes (we sell in half bushels, which are 20# each.) Adjust the ratio to serve your needs, and can using either a water bath (40 min for a pint, 45 for a quart) or following your pressure canner's instructions.
Blanch tomatoes:
Lightly cut an “X” into the bottom
Put in boiling water for 2 minutes
Put in ice cold water
Peel skins
Place ingredients in large pots as listed in ingredients.
Turn heat up and blend ingredients together (if you don’t have an immersion blender, you can cook ingredients and once they start to cook down put smaller batches into blender. Once blended, put sauce back into pot.). Bring to boil then simmer and cook to desired consistency.
Can according to your pressure canner's directions.
Ingredients
Directions
Blanch tomatoes:
Lightly cut an “X” into the bottom
Put in boiling water for 2 minutes
Put in ice cold water
Peel skins
Place ingredients in large pots as listed in ingredients.
Turn heat up and blend ingredients together (if you don’t have an immersion blender, you can cook ingredients and once they start to cook down put smaller batches into blender. Once blended, put sauce back into pot.). Bring to boil then simmer and cook to desired consistency.
Can according to your pressure canner's directions.