Today we’re getting 50 lbs of tomatoes out of the freezer and into jars. This pasta sauce turned out delicious, if you give it a try let me know in the comments!
The recipe we loosely followed is the Seasoned Tomato Sauce, linked below, or found on page 362 of The Ball Complete Book of Home Preserving.
https://www.bernardin.ca/recipes/en/seasoned-tomato-sauce.htm?Lang=EN-US
We scaled up the recipe to fit how many tomatoes we were using, and adjusted the seasonings to fit our taste better - safety is not effected by these changes.
The article linked below has great information on safely adjusting approved home canning recipes:
https://www.healthycanning.com/safe-tweaking-of-home-canning-recipes/
The recipe we canned today:
50 lbs peeled tomatoes
12 1/2 c onions
15 cloves garlic
2/3 c brown sugar
5 tbsp dried basil
5 tbsp dried oregano
4 tbsp sea salt
2 tbsp bottled lemon juice per quart, 1 tbsp per pint
Process 40 mins in water bath canner for quarts, 35 for pints.
For Jars Canning Lids:
https://forjars.ca/?sca_ref=3759196.5OSMEkErMU
Use code ABBEY10 for 10% off!
23 Qt Presto Pressure Canner:
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Water Bath Canner:
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Stainless Steel Wide Mouth Canning Funnels:
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Ball Jar Lifter:
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The All New Ball Book of Canning and Preserving:
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Ball Complete Book of Home Preserving:
https://amzn.to/43qoaYM
Please note that the above links are affiliate links. At no additional cost to you, I earn a small commission. Your support is greatly appreciated!
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Abbey
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