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
|
|
CanningUSA.COM A Simple Approach to Preserving Homemade Foods
|
Click here to find out
more about our
Technical Guide, If I
Can, You Can!™ It will
provide you with simple,
step-by-step instructions
for home canning, and is
illustrated using
photographs.
- Coarsely chop mushrooms.
- Sauté mushrooms salt and pepper in olive oil over medium heat for approximately 10
minutes.
- If desired, Blanch and peel tomatoes and add them with the wine.
- Stir well and bring to a simmer for approx. 30 minutes or longer for a thicker sauce.
- If canning, add lemon juice.