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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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A good way to can your tomatoes Ingredients:
1 1/4 finely chopped onions |
1 1/2 cups finely chopped celery |
1 cup finely chopped carrot |
1/2 cup olive oil |
1 teaspoon minced garlic |
8 lbs ripe tomatoes, peeled, seeded and chopped |
1 teaspoon sugar |
1 bay leaf |
1 teaspoon dried basil |
1 teaspoon oregano |
1 teaspoon marjoram |
1 teaspoon salt |
1 teaspoon pepper |
Directions:
1. In a large pot cook onion, celery and carrots in the oil until tender-around 20 minutes.
2. Stir a few times.
3. Add garlic and cook for 2 more minute.
4. Add tomatoes, sugar and pepper and stir.
5. Put through a food mill if you would like smooth sauce-whirl in a processor if you dont have a mill.
6. Add remaining seasonings except salt and cook to desired consistency.
7. Add salt, remove bay leaf.
8. Pack into clean hot jars leaving 1/2 inch head space.
9. Process for 45 minutes at altitudes up to 1000 feet.
10. There is no set amount of what your yield is as it depends on how much you cook it down.
11. I boil 8 pint jars.
12. You can freeze this also.
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