Tomato Sauce
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INGREDIENTS 45 pounds tomatoes
Bottled lemon juice or citric acidWash tomatoes; drain. Remove core and blossom ends. Cut into quarters; simmer 20 minutes in a large saucepot, stirring occasionally.
Press tomatoes through a sieve or food mill; discard seeds and peels.
Cook pulp over medium-high heat until sauce thickens, stirring to prevent sticking. Reduce volume by 1/2 for a thick sauce.
Add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid to each quart jar. Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each pint jar. Ladle hot sauce into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps.
Process pints 35 minutes, quarts 40 minutes, in a boiling-water container.
Makes about 14 pints or 7 quarts