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Homemade Canned Tomato Sauce

 1 pint lemon juice
 45 lbs tomatoes (optional to blanch and peel) halved
 15 lbs onions (halved or quartered)
 15 lbs green peppers (halved or quartered)
 2 cups kosher salt
 1 cup basil
 1 cup oregano

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.