Making and Canning
Tomato Sauce with Roasted Red Bell Peppers
This recipe for Tomato Sauce with Roasted Red Bell Peppers is a very easy sauce
to can and may be used for any pasta or fish. Even for the seasoned home canner,
Video 3 is a good refresher for safe home canning practices.
Ingredients:
 Dinner:
 Canning:
 Notes:
  2 cups
 24 pints or 12 quarts
  
Tomatoes - Romas are recommended
 6 large whole
 20 pounds
  
Roasted Red Bell Pepper Sauce
 1 pepper
 8 peppers
  
Olive Oil
 2 tablespoons
 1 cup
  
Salt
 1 teaspoon
 3 tablespoons
  
Lemon Juice
 For canning only
 3/4 cup
  
1. If not using roma tomatoes, you may wish to
blanch and peel them. Simmer tomatoes and salt
in olive oil for 1 hour.
 2. Add Roasted Red Bell Pepper Sauce omitting
mustard.  Add lemon juice.  

Simmer 5 minutes longer.
For canning use the following techniques:
Canning using hot pack method with 1/2” of headspace.  
Processing with a Water Bath: 30 minutes for pints or 35 minutes for quarts at 212 degrees.  For
elevations above 1,000 foot level see Altitude Time Adjustments.  After processing, remove from
boiling water and place the jars on a towel, separated by 1” to cool naturally as quickly as possible.
Labeling and Storing
Click on: Tomato Sauce with Roasted Red Bell Peppers for other delicious recipes with this sauce
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© 2004 David G. Blackburn
CanningUSA.COM
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Video 3:
Canning Tomatoes;
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