Return to recipe index
    Canned Tomato Sauce
    fresh tomatos
    fresh basil
    canning salt
    1. Boil cleaned tomatos in turkey fryer.
    2. When softened, begin to mash them to break them open and
       release even more juice.
    3. Process the semi-mashed tomatos through a mill allowing
       the juice and sauce to drain into a sieve over a bucket.
       The contents of the sieve will be the sauce and can be
       dumped periodically into a storage bucket while the juice
       in the bucket below the sieve can be dumped.
    4. Heat the sauce in a large pot on the stove until hot.
    5. Place 3 basil leaves and 1/2 tsp canning salt per mason jar.
    6. Fill the mason jars and process in pressure canner.