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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Even if you've never canned before, the ease and simplicity of using this sauce will encourage you to preserve its flavor with a boiling-water bath! Grab a jar off the shelf and dinner is ready in minutes! From Southern Living magazine. This would make a great gift, in a basket with pasta, a wooden spoon, some wine..... Ingredients:
10 lbs tomatoes |
1 tablespoon dried basil |
6 tablespoons lemon juice, divided |
3 teaspoons salt, divided |
Directions:
1. Wash tomatoes.
2. Dip each tomato in boiling water 30 to 60 seconds or until skins split.
3. Plunge immediately into ice water; core, peel, and quarter tomatoes.
4. Place 4 cups of tomatoes in a large stockpot; crush tomatoes.
5. Quickly bring to a boil over high heat, stirring vigorously; gradually add remaining quartered tomatoes, stirring constantly.
6. Reduce heat, and simmer, uncovered, 2 hours.
7. Remove from heat; stir in basil.
8. Add 1 tbls.
9. lemon juice and 1/2 tsp.
10. salt to each pint jar.
11. Immediately pack hot tomatoes into hot jars, filling to 1/2 inch from top.
12. Carefully run a nonmetallic spatula around inside of jars to remove air bubbles; wipe jar rims.
13. Cover at once with metal lids, and screw on bands.
14. Process in boiling-water bath 35 minutes.
15. Yield: 6 pints.
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