10 pounds tomatoes
3 onions, finely chopped
4 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon each basil, oregano, Italian
1 tablespoon salt
1 teaspoon crushed red pepper
1 teaspoon black pepper
1 teaspoon sugar
Bottled lemon juice or citric acid
Wash tomatoes; drain. Peel, core and cut into small pieces; set aside.
onions and garlic in olive oil in a large saucepot. Add tomatoes and
seasonings. Simmer about 2 hours, stirring occasionally. Press mixture
through a sieve or food mill; discard seeds. Cook pulp in a large, uncovered
saucepot over medium-high heat until sauce thickens, stirring to prevent
sticking. Add 1 tablespoon bottled lemon juice or ¼ teaspoon citric acid to
each pint jar. Carefully ladle hot sauce into hot jars, leaving 1/4-inch
headspace. Wipe jar rim clean. Place lid on jar with sealing compound next
to glass. Screw band down evenly and firmly just until a point of resistance
is met - fingertip tight.
Process 35 minutes in a boiling-water canner.
Yield: about 4 pints.
For altitude adjustment increase processing as indicated below:
1,001 3,000 ft ...5 minutes
3,001 6,000 ft .10 minutes
6,001 8,000 ft .15 minutes
8,001 10,000 ft ...20 minutes