Nancy Sneed's Note:
This is from a Southern Living Book titled, "Canning and Preserving Cookbook". I haven't tried the recipe but am posting it as a request. Hope you enjoy it. Prep time depends on how much you are making as the recipe gives no specific amounts.
My Private Note
- 1Wash, rinse, drain and core the fresh firm tomatoes.
- 2Cut in 2-inch pieces and place in a large kettle.
- 3Cover and cook over low heat until the juice runs freely.
- 4Remove the cover and cook over high heat, stirring frequently, until the tomatoes are mushy.
- 5Put the tomatoes through a food mill or sieve to remove the skins and seed.
- 6Return the pulp to the kettle and cook until almost as thick as catsup.
- 7Pour the hot sauce to 1/4 inch from the top of the jars and add 1 tsp salt to each jar.
- 8Place the lids on the jars and screw the bands tight.
- 9Process pints and quarts in boiling water in a waterbath canner for 30 minutes.
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Nutritional Facts for Plain Tomato Sauce
Serving Size: 1 (0 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 0.0
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.0 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.0 g