Canning Tomato Sauce
Ingredients
- 10 pound tomatoes, peeled, cored and chopped
- 3 tablespoon vegetable or Olive oil
- 3 medium onions; finely chopped
- 3 garlic cloves; minced
- 1 1/2 teaspoon oregano leaves; crushed
- 2 bay leaves
- 1 tablespoon salt
- 1 teaspoon sugar
- 1 teaspoon black pepper
- 1/2 teaspoon crushed red pepper, optional
Instructions
In a large preserving kettle or saucepan, heat the oil. Add onion and garlic and cook over medium heat until tender but not brown, stirring frequently. Add all remaining ingredients and simmer about 2 hours, stirring occasionally. Press tomato mixture through food mill, discard seeds and bay leaves. Return tomato mixture to kettle and simmer over medium high heat until it reaches the thickness you prefer. Stir frequently. Ladle or pour hot sauce into hot jars to within 1/4 inch of tops. Wipe tops and threads of jars with damp clean cloth. Put on lids and screw bands as manufacturer directs. Process in a boiling water bath 30 minutes. Follow basic steps for boiling water bath canning.