Ball Complete Book Of Home Preserving

13 cups tomato puree (need about 9 pounds of tomatoes run through a food mill)
1/2 cup bottled lemon juice
2 tsp dried oregano
1 tsp freshly ground black pepper
1 tsp salt
1 tsp garlic powder

1. Prepare canner, jar and lids.

2. Place half of the tomato puree in a large stainless steel saucepan. Bring to a boil over high heat, stirring occasionally. Maintaining a constant boil, add remaining tomato puree, 1 cup at a time. Stir in lemon juice, oregano, pepper, salt and garlic powder. Boil hard, stirring frequently, until mixture is the consistency of a thin commercial sauce, about 15 minutes. Remove from heat.

3. Ladle hot sauce into hot jars, leaving 1/2 headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-right.

4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 35 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

Feel free to add more oregano, pepper and garlic powder, but do not change the proportion of tomato puree to lemon juice.

We will be closed July 2nd - 4th! Have a great 4th of July Holiday!
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