Pressure Canned Tomato Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 ½ lbs fresh tomatoes, frozen, thawed and drained½ cup water6 cloves garlic, halved1 small onion, quartered1 tsp cabernet salt1 tsp black pepper1 tsp paprika1 tbsp basil1 tsp oregano1 tsp dried parsley½ tsp dried thyme1 tsp raw sugar
Combine tomatoes, water, garlic and onion in a large pot. Bring to a brisk simmer and cook, uncovered, 20 minutes or until everything is soft.
Puree in a food processor or blender, or by using an immersion blender, then run through a food mill to remove any remaining debris and seeds.
Return to pot, add remaining ingredients and simmer, uncovered, for 2 hours, until thick and dark red.
Fill sterilized jars, leaving 1 inch of headspace.
Process in a pressure canner 20 minutes for pints, 25 minutes for quarts.
**If using a weighted-gauge canner, set at 10 pounds pressure at 0-1,000 feet above sea level; set at 15 pounds pressure at higher altitudes.
**If using a dial-gauge canner; set at 11 pounds pressure at 0-2000 feet above sea level; 12 pounds at 2,001-4,000 feet; 13 pounds at 4,001-6,000 feet; 14 pounds at 6.001-8,000 feet; or 15 pounds above 8,000 feet.
Serving Size: Makes ~3 cups, 12 (1/4 cup) servings
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Puree in a food processor or blender, or by using an immersion blender, then run through a food mill to remove any remaining debris and seeds.
Return to pot, add remaining ingredients and simmer, uncovered, for 2 hours, until thick and dark red.
Fill sterilized jars, leaving 1 inch of headspace.
Process in a pressure canner 20 minutes for pints, 25 minutes for quarts.
**If using a weighted-gauge canner, set at 10 pounds pressure at 0-1,000 feet above sea level; set at 15 pounds pressure at higher altitudes.
**If using a dial-gauge canner; set at 11 pounds pressure at 0-2000 feet above sea level; 12 pounds at 2,001-4,000 feet; 13 pounds at 4,001-6,000 feet; 14 pounds at 6.001-8,000 feet; or 15 pounds above 8,000 feet.
Serving Size: Makes ~3 cups, 12 (1/4 cup) servings
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 41.5
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 209.5 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 2.0 g
- Protein: 1.6 g
Member Reviews