Tilly's Tiny Family Farm
Canning: Tomato Sauce

Seasoning:
Pickling Salt
Oregano
Italian Seasoning
Cavender's Greek Seasoning

Wash and core tomatoes. Slice in half and throw in a blender. I use the skins and seeds in my tomato sauce for the added nutrients. Plus its pretty and you get more sauce out of it.

Blend well and put in a stainless steel pot. Cook til boiling. Reduce heat to medium and let cook down to about 50% of what you started with for a thicker sauce. If you prefer it a little thinner, let it cook down about 25%. Add 1/2 tablespoon pickling salt, 4 teaspoons oregano, 4 teaspoons Italian seasoning, and 2 teaspoons Cavender's Greek seasoning to each quart. Fill jars with cooked down tomatoes. Leave 1 inch head space. Clean rims. Put on hot lids and rings. Process in hot water bath for 45 minutes. Make sure water in water bath is at least medium heat when you put the jars in. Cold water plus hot jars equals chance at busted jars. Safety first. Remove jars and let cool.

Works well as pizza sauce, lasagna sauce, spaghetti sauce, and has other uses as well.
pumpkin pie

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