INGREDIENTS

INSTRUCTIONS

* Kosher salt is the best to use for canning.
1. Prepare jars following manufacturer's directions for sterilizing. 2. Use
12-15 pound of fresh, ripe tomatoes. If you want them peeled, dip in
boiling water briefly until skins split. Rinse in cold water. Remove cores
and any green spots. To reduce cooking time, chop tomatoes. Put into a
large, heavy pan. It is very important to use a heavy pan to prevent
tomatoes from sticking and scorching. Simmer the tomatoes for 2 hours,
stirring frequently. 3. Add the remaining ingredients and simmer overnight
or until the sauce has cooked down by half. To prevent sauce from sticking,
fill a large roasting pan with the sauce, set it in a 250-degree oven, and
let it cook until it is as thick as you want it; stir occasionally as it
cooks. The sauce will not stick using this method. 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. 4. When sauce is the
consistency you desire, pour it into hot jars, leaving 1/4-inch of head
space. Adjust lids. Process in a pressure canner with 10 pounds pressure,
20 minutes for pints, 25 for quarts.
Yield: 8 pints.
NOTE: See "Tomato Jam" in this cookbook if you make this using a boiling
water bath instead of a pressure canner. Omit the onion, green peppers and
celery if using water bath; 45 minutes in a boiling water bath is then
sufficient. You can freeze this sauce, including the onion, green pepper
and celery if you prefer. 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. If freezing, freeze in proportions to use all at one time
in a recipe. Usually 1 quart of sauce will make a recipe for 4 to 6 people.
Recipe By     : Jo Anne Merrill
From: Big Flavors Of The Hot Sun By Chr
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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