| Servings |
pints
|
Ingredients
- 1 1/2 tsp Olive Oil
- 1/2 cup Red Pepper chopped
- 1/2 cup Onion chopped, about 1/2 large
- 4 cloves Garlic minced
- 10 lb Tomatoes about 30 medium
- 1 Tbsp Parsley
- 1 tsp Oregano
- 2 tsp Sugar
- 1 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Basil fresh, finely minced
- 1/4 tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice per hot jar
- 3 pint glass preserving jars with lids and bands
Ingredients
|
Instructions
- WASH tomatoes; drain. Remove core and blossom ends. Cut into quarters. Set aside.
- SAUTE red pepper, onion and garlic in olive oil until onions are transparent. Add tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.
- PUREE tomato mixture in a food processor or blender, working in batches. Strain puree to remove seeds and peel.
- COMBINE tomato puree, parsley, oregano, sugar, salt, pepper and basil in large saucepot. Bring to a boil. Reduce heat and simmer until volume is reduced by half, about 2 hours, stirring to prevent sticking.
- PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- ADD ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice to each hot jar. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- PROCESS filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.
Recipe Notes
Preserving Method: Waterbath Canning
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