Directions:
- Wash, rinse, drain and core the fresh firm tomatoes.
- Cut in 2-inch pieces and place in a large kettle.
- Cover and cook over low heat until the juice runs freely.
- Remove the cover and cook over high heat, stirring frequently, until the tomatoes are mushy.
- Put the tomatoes through a food mill or sieve to remove the skins and seed.
- Return the pulp to the kettle and cook until almost as thick as catsup.
- Pour the hot sauce to 1/4 inch from the top of the jars and add 1 tsp salt to each jar.
- Place the lids on the jars and screw the bands tight.
- Process pints and quarts in boiling water in a waterbath canner for 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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