Another round of tomato canning (I have 50 lbs under my belt this week already) and todays mission was tomato sauce, thick chunky sauce with a spicy kick. This batch yielded 10 quarts. It was pretty non-fussy and the sauce came together quickly. I decide to leave both the skin and the seeds in and just zipped it all up with my old faithful submersion blender. Lots of recipes call for removing the skin and roasting the peppers and removing their skin too… and frankly I just couldn’t be bothered with the mountains of other produce to put up. I like a homestyle sauce and thats precisely what this is.
18 pounds tomatoes chopped
3 pounds chile peppers
3 cups onions, chopped
1/2 cup chopped garlic
1 handful of fresh chopped oregano
1 handful of fresh chopped parsley
1 tablespoon salt
1/2 cup apple cider vinegar
Stew everything down in a big ‘ol pot for about and hour, stirring often. Then blend up to desired consistency, before simmering for another hour.
Portion into sterilized hot jars and pressure can at 11 lbs for 25 minutes (for quart jars). I love my pressure canner, have I mentioned that? Oh here is a tip you may not know… I noticed my pressure canner was leaving a water line on the bottom of my jars, and if you add 1 tbsp vinegar to the water… presto, the jars are sparkling clean!
This sauce is fresh and spicy, and I know I will enjoy all the tastes of sun warmed tomatoes in the drizzling cold winter months ahead.