32
Tomato Sauce
Prepare and press as for making tomato juice. Heat in a large pot until sauce
reaches desired consistency. Simmer until volume is reduced by about one-third
for thin sauce or by one-half for thick sauce.
Add bottled lemon juice or citric acid to hot jars (page 29). Add salt, if desired
(page 29). Pour hot sauce into hot jars, leaving ½-inch headspace. Remove air
bubbles. Prepare jar rims. Adjust two-piece lids.
Pressure canning:
Process at 69 kPa (10 psi), 500 ml and 1 litre jars for
15 minutes. When processing at an altitude of 305 metres or above, process at
103 kPa (15 psi) for the same amount of time.
Boiling water canning:
Process 500 ml jars for 35 minutes and 1 litre jars
for 40 minutes. When processing at an altitude of 305 metres or above, see the
chart on page 30.
Spaghetti Sauce without Meat
30 pounds tomatoes
1 cup chopped onion
1 cup chopped celery or
green pepper
1 pound fresh mushrooms, sliced
(optional)
5 cloves garlic, minced
¼ cup vegetable oil
¼ cup packed brown sugar
4 tablespoons dried parsley
2 tablespoons dried oregano
4½ teaspoons salt
2 teaspoons black pepper
Note:
Do not increase the proportion of onion, pepper, or mushrooms.
Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split.
Dip in cold water and slip off skins. Remove cores and quarter tomatoes. Boil
for 20 minutes, uncovered, in a large pot. Put through food mill or sieve.
Sauté onion, celery or pepper, mushrooms (if desired), and garlic in vegetable
oil until tender. Combine vegetables, tomatoes, sugar, parsley, oregano, salt,
and pepper.
Bring to a boil. Simmer, uncovered, stirring frequently until thick enough for
serving. At this time, the initial volume will have been reduced by nearly one-
half.
Fill hot jars with hot sauce, leaving 1-inch headspace. Remove air bubbles.
Prepare jar rims. Adjust two-piece lids.
Yield, 500 ml jars: about 9
01785 4033-017A CUL English weighted gauge induction canner.indd 32
01785 4033-017A CUL English weighted gauge induction canner.indd 32
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