| 1 | * kosher salt is the best to use for canning. |
| 2 | Prepare jars following manufacturer"s directions for sterilizing. |
| 3 | Use 12-15 pound of fresh, ripe tomatoes. |
| 4 | If you want them peeled, dip in boiling water briefly until skins split. |
| 5 | Rinse in cold water. |
| 6 | Remove cores and any green spots. |
| 7 | To reduce cooking time, chop tomatoes. |
| 8 | Put into a large, heavy pan. |
| 9 | It is very important to use a heavy pan to prevent tomatoes from sticking and scorching. |
| 10 | Simmer the tomatoes for 2 hours, stirring frequently. |
| 11 | Add the remaining ingredients and simmer overnight or until the sauce has cooked down by half. |
| 12 | To prevent sauce from sticking, fill a large roasting pan with the sauce, set it in a 250°F oven, and let it cook until it is as thick as you want it; stir occasionally as it cooks. |
| 13 | The sauce will not stick using this method. |
| 14 | If you want a smooth sauce, or if you have not peeled the tomatoes, you can sieve the sauce or use a blender or food processor to make it smooth. |
| 15 | When sauce is the consistency you desire, pour it into hot jars, leaving ?inch of head space. |
| 16 | Adjust lids. |
| 17 | Process in a pressure canner with 10 pounds pressure, 20 minutes for pints, 25 for quarts. |
| 18 | yield: 8 pints. |
| 19 | note: see "tomato jam" in this cookbook if you make this using a boiling water bath instead of a pressure canner. |
| 20 | Omit the onion, green peppers and celery if using water bath; 45 minutes in a boiling water bath is then sufficient. |
| 21 | You can freeze this sauce, including the onion, green pepper and celery if you prefer. |
| 22 | This recipe is given using all three methods of preserving this sauce because many people are going back to the old ways of canning produce. |
| 23 | If freezing, freeze in proportions to use all at one time in a recipe. |
| 24 | Usually 1 quart of sauce will make a recipe for 4 to 6 people. |
| 25 | recipe by : jo anne merrill |
