Making and Canning Tomato Sauce with Mushrooms
This recipe for tomato sauce with mushrooms is easy to can at home using the
steps below and the step-by-step canning instructions and water bath processing
time on the following page. It is handy to have on the shelf for quick vegetarian
dinners.  You may use a button mushroom, one with a little more flavor like a
Morelle mushroom or a blend of your favorites.
Ingredients:
 Dinner:
 Canning:
  2 cups
 18 pints or 9 quarts
Tomatoes
 6 large whole
 15 pounds
Mushrooms
 1/4 pound
 5 pounds
Olive Oil
 1 tablespoons
 1/2 cup
Salt
 1 teaspoon
 3 tablespoons
Pepper
 1/2 teaspoon
 1 tablespoon
White Wine (Optional)
 1/2 cup
 1 bottle (75 cl.)
Lemon Juice
 For canning only
 3/4 cup
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© 2004 David G. Blackburn
For tomato sauce canning instructions and waterbath processing time, go to the
following page.
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more canned
tomato recipes
  1. Coarsely chop mushrooms.
  2. Sauté mushrooms salt and pepper in olive oil over medium heat for approximately 10
    minutes.
  3. If desired, Blanch and peel tomatoes and add them with the wine.
  4. Stir well and bring to a simmer for approx. 30 minutes or longer for a thicker sauce.
  5. If canning, add lemon juice.