I seem to be processing tomatoes every Thursday - not sure how I picked that day of the week - funny how that happens!
This week I made tomato sauce
I had so many tomatoes this week they filled up both my 12 quart and 8 quart stock pots! I cooked them a little to make them softer so they go through the food strainer easier.
After they went through the food strainer I had about 10 quarts of juice to cook down.
I like to make my sauce a little thicker than what you buy in the store - I reduced it by more than half.
The finished product. You do want to add 1 tablespoon of lemon juice to each pint before processing in a boiling water bath for 40 minutes. I like to make a variety of sizes based on the recipes that I know I will use it in. I will use most of it over the winter for Chicken Chili - so I used the 24 oz. jars for the majority of the sauce.