Canning Tomato Sauce

Blanching and Food mill to skin and remove seeds

1. Start a large pot of water over high heat boiling. Set up another large bowl with ice water.
2. Once water is boiling, remove cores from tomatoes.
3. With a slotted spoon, add small batches of tomatoes to the boiling water. Boil for about 2 minutes. Using the same spoon, pull tomatoes out of the boiling water and add to bowl with ice water.
4. Working one at a time, slip skins off of tomatoes.
5. Use the food mill to remove the seeds.

Juicer strainer attachment for Kitchenaid mixer

1. Wash and core tomatoes. Cut into chunks large enough to fit through the hopper. Process the chunks of tomatoes with another large bowl or pot to collect the juices.

For both methods

1. Add collected juice to large pot. Bring to boil.
2. Once boiling, reduce heat. At a high simmer, cook down sauce to desired consistency, stirring occasionally, usually at least 40 minutes.
3. Add lemon juice and salt, if using to each jar.
4. Once sauce is cooked down, ladle sauce into jars, using a canning funnel to avoid spills. Leave ½ inch headspace..
5. Remove air bubbles with bubble tool or knife.
6. Wipe rim of the jar with damp paper towel or clean kitchen towel. Place hot lids on jars. Screw on the bands until fingertip tight.
7. Process jars 45 minutes, depending on elevation. Remove from heat. Allow jars to sit in hot water an additional 5 minutes.
8. Remove jars from canning pot using a jar lifter to avoid burns. Allow to rest on counter for 24 hours. Test lids for seal. (press lids in center, if they flex up and down, store that jar in the refrigerator.
9. Store in a cool, dark place for at least 1 year.