30 lbs farm ripe tomatoes, peeled, chopped and quartered
2 Tblsp olive oil
1 lbs mushroom sliced
2 medium onions, chopped
2 stalks celery chopped
4 cloves garlic minced
1/2 c firmly packed brown sugar
2 Tblsp dried basil
2 Tblsp dried oregano
2 Tblsp dried parsley flakes
2 Bay leaves
Instructions
In a heavy 16 quart non reactive suacepan bring the tomatoes to a boil, stirring often. Reduce the heat and simmer uncovered for 20 minutes, stirring often. Process the tomatoes through a food mill and return to pan.
Heat the oil in heavy skillet add the mushrooms, onions, celery and garlic. Saute, stirring often until soft about 8 to 10 minutes.
Add the sugar, hrebs, and mushroom mixtures to the tomatoes and simmer uncovered until the sauce is thick. Stir often and be careful not to burn the sauce. This will take about 4 to 6 hours. Remove the bay leaves before canning. You may simplify this process by placing the pot uncovered on the bottom rack of the 350 degree oven for several hours. Remove and stir every 30 minutes to prevent sticking.
Fill clean hot jars leaving 1 inch of headspace then cap and process. If you are using dial gauge canner process at 11 lbs of preasure. If your using weighted gauge canner process at 10 lbs of preasure. If you can this recipe in pint jars process for 30 minutes. If you can it in quarts process for 35 minutes
Originally Submitted
9/15/2012
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