Rinse the tomatoes clean and pat them dry. Steps to Make It. Put the peeled and seeded tomatoes or tomato puree in a pot with the salt and bring just to a … Option One: Blanching to Remove the Skins.

Sterilize jars by boiling (put them in the ... 182 Comments. Bring to a roiling boil and then process pint size jars for 35 minutes or quart jars for 40 minutes. Make sure at least 1 inch of water is covering the tops of the jars. Wash the canning jars, lids and rings in hot, soapy water. Bring the water to a vigorous boil, then reduce heat to let the water gently boil. Wash the tomatoes. Add lids and boil for approximately 3 minutes to sterilize. Submerge the tomatoes in boiling water for 1 minute. In the sauce pan, boil water.

Water bath instructions: Place jars in waterbath canner, make sure rack is in place. You will often see the skins separating. Wash tomatoes and dip in boiling water for 30-60 seconds or until skins split. Directions. Quarter 6 tomatoes and place in a large stainless steel sauce saucepan. A canning manual will let you know how long each food needs to processed, including additional time based on altitude. Turn off heat and remove the lid from the canner. Gather the ingredients. Then move them to a large bowl of cold water. Remove the seeds and skin with one of the three ways listed below this technique. At this point, start timing. All the ingredients will be combined into one pot as the sauce cooks down.

If you are using multiple pots, roughly divide the ingredients for each pot. Rinse the soap from the jars then keep them in warm water until they're ready to be filled. Instructions. Prepare canner, jars and lids. Step 5.

Wash and sort tomatoes, removing any bruised or discolored product. Peel off the tomato skins … When you remove the tomatoes, drop them immediately into sink or bowl of cold water to stop the cooking. Add oregano, bay leaves, pepper, sugar, and crushed red pepper. Return the strained tomato sauce to the saucepan (s) to cook down further to thicken the sauce.