Canning Tomato Sauce

Recipe Ingredients

10 lbs	4540g / 160oz	Tomatoes - peeled, cored,
		And chopped
3 tablespoons	45ml	Vegetable or olive oil
3 tablespoons	45ml	Onions - finely chopped (medium)
3		Garlic cloves - minced
1 1/2 teaspoons	7.5ml	Oregano leaves - crushed
2		Bay leaves
1 tablespoon	15ml	Salt
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Crushed red pepper - (optional)

Recipe Instructions

Organize and prepare ingredients, equipment, and work area. 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.

This recipe yields about 5 half-pint jars.

Source:
My Front Porch (canning archive) at http://www.flash.net/~tinyt

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