Nov 032009
This video show how I make our tomato sauce. I used to blanch and peal the tomatoes, but I found that pureeing them in the food processor worked just as well and was much faster!
My basic method is to wash the tomatoes, cut them in half and squeeze out the seeds/water. Then trim off the blossom and stem ends.
Puree them in a food processor and pour into a heavy stock pot. Bring to a boil over medium heat, then turn down to simmer.
When your sauce is as thick as you like, ladle into jars. Add 2 TBS of lemon juice per quart jar, 1 TBS per pint.
Release air bubble by running a plastic spatula around the edge of the jar.
Wipe the rims and add lids. Can for 40 min for quarts.
Is this pressure canning or hot water bath canning?
Water bath canning.
do you just leave the lemon juice on top or stir it in?
I left it on top, it mixes in on it’s own when you processes the jars.
My mom use to just cook the tomatoes with the skins on and once soft, put them through one of those cone shape sieves. Then she would finish cooking it down to the consistency she wanted.
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Yes, I have one of the cone sieves! But my fave is my hand crank food mill.