Ball Wide Mouth Pint Glass Mason Jars with Lids and Bands
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Have you ever wished you could capture the sweet and tangy flavor of sun-ripened tomatoes from your garden? Make homemade tomato sauce and you can enjoy that delicious flavor long after summer ends.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 7-8 pints 1x
- Category: sauces, dressings, seasonings
Ingredients
- tomatoes, about 15 -18 pounds (see Note below)
- citric acid, about 2 teaspoons
Instructions
- wash tomatoes and cut in half.
- Run the tomatoes through a food mill to remove the skins and seeds to make a smooth puree.
- Store the tomato sauce in airtight containers in the refrigerator until needed, about 7-10 days.
- for long term storage, freeze in freezer safe bags, or can them using a water bath canner as shown in the blog post.
Notes
Be sure and read the blog post to see all the step by step instructions with pictures.
Lemon juice can be used in place of the citric acid. You will need 1 tablespoon of lemon juice for each pint jar of tomato sauce.
Note: Some tomatoes will be juicier and meatier than others, which is why the recipe says 15 - 18 pounds of tomatoes. It's more of a guideline, really 🙂