Tomato Sauce (Tomato Ketchup)

Processing: Boiling Water Canner 15 minutes
Storage: 12 months +
Yield: 12 cups
  
It’s easy to preserve your home grown tomatoes as tomato sauce!
   Ingredients:                                                         

24lbs (11kg) tomatoes

3 cups diced onions
3 cups apple cider vinegar (minimum 5% acidity)
1 ½ cups sugar
¼ cup salt
  

Prepare tomatoes.
Wash and core tomatoes. Roast on a tray in the oven until skins split. Remove and cool to touch. Discard skins and chop. Combine tomato and onion in a large pan and boil gently for 20 minutes. Puree. Run through a food mill (or sieve).

  
Prepare jars.
Cover jars with water and bring to a boil, boiling for 10 minutes while you prepare the sauce.
  

Make tomato sauce.
Combine tomato puree, vinegar, sugar and salt in a large pan. Boil gently for 30 minutes or more, until thickened to your liking.
 
Prepare lids.
Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.
  
Fill hot jars with hot tomato sauce.
Ladle hot tomato sauce into jars, filling to ¼ inch (0.5cm) headspace. Remove bubbles, wipe rims and add lids. Process in boiling water canner (start timer when water returns to a boil).

   

Tomato Sauce Boiling Water Canner Processing
		Altitude Processing Times
Packing Style	Jar Size	0-1000ft	1001-3000ft	3001-6000ft	6000+
Hot Pack	Pints (500ml) or smaller	15 minutes	20 minutes	20 minutes	25 minutes

  
Next day: check for seals before labelling jars and storing in a cool, dark and dry place.