Рецепт Canning your own Crushed Tomato Sauce

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encouragement at all, their price, $5 for about 5 lbs of tomatoes, puts me
From there it’s into a big stock pot where the tomatoes are heated and a
potato masher is used, according to the Times, so that the tomatoes and their
juice will not separate in the jar. Once
the tomatoes have cooked, you put them in jars with just a teaspoon of salt per
quart and most essentially, bottled lemon juice is added. The lemon juice assures that the pH level of
the sauce is low enough to avoid botulism, something I am quite scares the
dickens out of all home canners. You can
also use citric acid but I had Real Lemon Juice on hand and was delighted to
find a use for it. Without further ado, here is the recipe:
Recipe for Canning Homemade Tomato Sauce:
pounds ripe firm red tomatoes (10 to 12, depending on size)
hot tomatoes into warm jars, leaving a little more than 1/2 inch head space to
Into every quart jar, add 2 tablespoons lemon juice or 1/2 teaspoon citric
acid. For pints, use 1 tablespoon lemon juice or 1/4 teaspoon citric acid. If

View Full Recipe at CHEWING THE FAT

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